For a long time, representatives of indigenous peoples, immigrants from Korea and mainland Russia lived side by side on Sakhalin. The southern part of the island was under Japanese control for 40 years.
Each nation contributed to the formation of a unique gastronomic phenomenon - Sakhalin cuisine, which today is an amazingly "delicious" mix of various culinary traditions. Fish dumplings with soy sauce, fried meat with chuka salad or borscht with spicy kimchi cabbage are common here.
The island's cuisine is based on its rich marine resources. The thick, rich hemultan soup, which comes from Korean cuisine, is a dream for any seafood fan. The base is a halibut broth, daikon radish, and a hot pepper paste. But the set of "sea creatures" can vary depending on the season and the chef's mood: shrimp, octopus, mussels, scallops, etc.
Sushi, sashimi, and rolls on Sakhalin have an authentic Japanese taste. The secret lies in freshly caught fish and seafood - this is how they cook in the Land of the Rising Sun. Try Japanese cuisine on Sakhalin, and you will be pleasantly surprised by the taste of seemingly familiar dishes.
Seaweed is a real storehouse of nutrients and another basic component of Sakhalin cuisine. Here it is sold marinated in jars, dried in leaves and rolls, it is added to soups, salads and gnawed instead of chips. In Sakhalin, they even sell chocolate with seaweed - be sure to try it, you will not find it anywhere else. Steamed pyanse pies are the main Sakhalin fast food, which also has Korean roots. Pyanse is made from yeast dough with a filling of minced meat and kimchi cabbage. The pies are quite large, so even one can easily satisfy your hunger. And most importantly, pyanse is very tasty.
Far Eastern cuisine in general, and Sakhalin cuisine in particular, actively uses wild plants rich in vitamins. Burdock salad, pickled wild garlic appetizers, and fried fern are on the menu of many local establishments.