Sakha cuisine

Sakha cuisine generally relies heavily on dairy products, meat, fish, and foraged goods.

Although cows could be milked only during the beginning of summer, dairy products historically made up the most important part of the Sakha people's diet.

Traditionally, the Sakha ate pine sapwood, which was ground and then mixed with milk to form a sort of flour.

[7] Sakha chef Innokenti Tarbakhov (Иннокентий Тарбахов) started collecting and promoting traditional recipes and foods as early as the 1960s and has published numerous books on the subject.

He's also said to have developed the famous Indigirka salad with frozen fish cut in cubes and dressed with salt, pepper and onion, with caviar topping on a special occasion.