Ainu cuisine

Ohaw, traditional Ainu soup

Ainu cuisine is the cuisine of the ethnic Ainu in Japan. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is not served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island.

There are very few Ainu restaurants in the world, though some do exist such as Ashiri Kotan Nakanoshima in Sapporo, and Poron'no and Marukibune in Ainu Kotan, Hokkaidō.

Ingredients

Traditionally, women usually gathered wild plants such as Pukusa.

Crops

Deccan grass
Foxtail and Chinese millet
Wheat
Buckwheat
Beans
shikerebe^[1] - berries of the Amur corktree, also translated as "Amur cork nuts".^[2]

Wild plants

Pukusa, a wild garlic also known as kitopiro, gyouja ninniku (ギョウジャニンニク, or ascetic garlic) and ainu-negi (アイヌネギ, or ainu negi) in Japanese. Pukusa is very similar to wild leeks found in Canada and the United States in taste, texture and appearance.

Animals

Game

Bear
Deer
Fox
Raccoon dogs
Rabbits
Seals
Whales
Hazel Grouse
Mallard
sum or shum - oil, rendered fat^[3]
- Traditionally: epersum (エペレスム) bear oil, pasum (パースム) or horse oil, humpesum (フンペスム) whale oil, beef oil, and yuksum (ユクスム) deer oil(?)^[4]

Dishes

An Ainu-style meal with venison and mountain vegetable soup (yuk ohaw), fermented salmon liver (mefun) and rice mixed with grains.

Kitokam - a sausage flavored with pukusa
Munciro sayo - millet porridge
Ruibe - thin sliced frozen salmon
Sito - a dumpling made from rice or millet
Ohaw or rur, a savory soup flavored with fish or animal bones.
- cep ohaw - salmon soup
- kam ohaw - meat soup
- yuk ohaw - venison soup
- pukusa ohaw - pukusa soup
- pukusakina ohaw - anemone soup
Munini-imo - a fermented potato pancake
Mefun - fermented salmon liver and innards
ratashkep or rataskep (ラタシケプ) - described as a "stew" or "mixed and braised dish" made from multiple ingredients by Kayano^[5] and others.^[6] Another source described it as a special treat that used special ingredients^[2]

Notes

↑ Batchelor & Miyabe 1893
1 2 Honda, Katsuichi (1905). Harukor: An Ainu Woman's Tale (preview). London: Methodist Publishing House. p. 123. , saying ratashkep was a "snack" but used non-ordinary special ingredients to appeal to children, like "Amur cork nuts with Chinese millet flour and wild peas, or chestnuts and preserved salmon roe".
↑ Batchelor 1905 Ainu-Eng-Ja. dict.
↑ Watanabe, Hitoshi (渡辺仁) (1982). アイヌ民俗調査 (snippet). 15. 北海道教育委員会. , collected from the recollection by Umeko Ando
↑ Kayano 1996, p.208 キナラタシケプ山菜の寄せ鍋; p.460, ラタシケプ「混ぜ煮:豆,カポチヤ,イナキピの粉,シコロの実などいろいろな物を混ぜて煮た物」
↑ Dettmer, Hans Adalbert (1989). Ainu-Grammatik: Texte und Hinweise. 1. Otto Harrassowitz Verlag. p. 843. ISBN 978-3-447-02864-6. , where kina rataskep and mun rataskep are mentioned, and translated as "Gräser-Eintopf", "Kräuter-Eintopf" (grasses stew, herbs/worts stew)

References

Kayano, Shigeru (萱野茂) (1996). 萱野茂のアイヌ語辞典 (Kayano Shigeru no ainu go jiten). Sanseidō.
Batchelor, John (1905). Ainu-English-Japanese Dictionary: (including A Grammar of the Ainu Language. London: Methodist Publishing House.
Batchelor, John; Miyabe, Kingo (1893), "Ainu economic plants", Transactions of the Asiatic Society of Japan, 221: 198–240

External links

Wikimedia Commons has media related to Ainu food.

Asian Cuisine

Cuisine of East Asia	Chinese cuisine（Hong Kong cuisine、Macanese cuisine、Taiwanese cuisine） Japanese cuisine（regional cuisine、Ainu cuisine、Okinawan cuisine） Korean cuisine Mongolian cuisine

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