Gastronomic tour - "Far-Eastern cuisine" food tasting

Gastronomic tour - "Far-Eastern cuisine" food tasting
  • Duration: 3 hours
  • Tour date: Upon request

Description

You will hear an exciting tale about the secrets of cooking in Far Eastern regional cuisine, about sea foods, that not even the local residents of Vladivostok are familiar with!

Route program

It is unlikely that you will find a book of recipes for the Far Eastern cuisine. Nevertheless, almost every inhabitant of Primorye considers himself an expert and expert in how to prepare an octopus, open a giant Pacific oyster, salt a fern and do a five-minute spawn, what goldenness should be a crust of fried navaga. They know a thousand ways of cooking squid, instantly distinguish the meat of crab-shear from Kamchatka and consider almost everything that is under the scallop shell to be edible.

 

Of course, our cuisine is also part of the eastern culinary traditions. First of all - Korean, partly Chinese. This is again a consequence of our history. Unlike the Chinese, who before the revolution were mostly migrants (that is, seasonal, coming population of Primorye), the Koreans lived with us settled until they were deported to Central Asia and Sakhalin in the late 30s of the 20th century. Korean cuisine has become an integral part of the gastronomic culture of the inhabitants of the Russian Far East - we cook with pleasure and eat kimchi, carrots with garlic and a sharp fern with mushrooms.

 

 

You will try:

- Toasts with cuttlefish ink, butter and rampson
- Fern soup with tofu
- Laminaria salad
- Grilled calamar, Far eastern style
- Sliced roe deer meat
- mussel pilaff, Primorye style
- Japanese dorayaki with maple sauce
- scallop
- oyster 

 

You will hear an exciting tale about the secrets of cooking in Far Eastern regional cuisine, about sea foods, that not even the local residents of Vladivostok are familiar with!

 

The tour is arranged in seafood restaurant. The accent is made on the exclusive products that are brought from the regions along the Pacific shores of Russia, starting with Kamchatka and up to Primorye: the bounties of taiga, so rich in variety, fish and seafoods, and even vegetables, carefully grown on the garden-beds of local farms. PortCafé recipes are created by people who dive themselves to get scallops and mussels, who pick magnolia-vine, fern and pinenuts in taiga with their own hands.

 

 

This price includes: foreign language speaking guide, food tasting, master-class, transportation.