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Ohaw, traditional Ainu soup. Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia.The cuisine differs markedly from that of the majority Yamato people of Japan.Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat.
Ainu culture is the culture of the Ainu people, from around the 13th century (late Kamakura period) to the present. Today, most Ainu people live a life superficially similar to that of mainstream Japanese people, partly due to cultural assimilation. However, while some people conceal or downplay their Ainu identity, Ainu culture is still ...
Pages in category "Ainu cuisine" The following 7 pages are in this category, out of 7 total. This list may not reflect recent changes. ...
The Ainu culture developed from the 13th century (late Kamakura period) to the present day. While most Ainu in Japan now live outwardly similar lives to the Wajin (ethnic Japanese) due to assimilation policies, many still maintain their Ainu identity and respect for traditional Ainu ways, known as "Ainu puri".
Ohaw or rur is a savory soup of Ainu cuisine, a dish of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock . Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce in their soups. [ 1 ]
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Rui-be or ruibe (ルイベ) is a dish of the Ainu people of northern Japan, consisting of seafood that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers. [1] [2] [3]
The matanpushi (Ainu/Japanese: マタンプシ) is a traditional garment worn by the Ainu people of Japan. [1] Complementing the sapanpe - which is worn by men - the matanpushi is usually worn by women in modern Ainu ceremonies, although originally it was a common facet of Ainu fashion among men. [2]