Ainu food

Ainu cuisine reflects the indigenous culture of Japan’s northern Hokkaido region, emphasizing local ingredients and traditional methods. It features fish, especially salmon and trout, prepared through smoking, drying, and fermentation, along with game meats like deer and bear. Root vegetables such as potatoes are common, often combined with wild plants and herbs. Ainu foods also include distinctive dishes like “ruhm,” a fermented fish paste, and “ohaw,” a porridge made from grains. The cuisine’s focus on preserving natural flavors and sustainable harvesting highlights the Ainu's deep connection to their environment and cultural heritage.