Perhaps Yakutia's most famous dish, consisting of paper-thin slices of frozen raw fish, usually whitefish, omul, muksun, or nelma. The fish is shaved while still frozen solid and eaten immediately with salt and pepper. ¹⁾

Named after the Indigirka River, this dish combines diced frozen raw fish with onions, oil, and seasonings. It is often described as the Arctic answer to tartare. ²⁾

A traditional blood sausage made from horse or cattle blood mixed with milk and fat. It remains an important ceremonial and festive food. ³⁾

Boiled horse ribs, highly valued in Sakha cuisine. Horse meat occupies a prestigious place in Yakut culture and is associated with hospitality and celebration. ⁴⁾

A hearty meat dish prepared from horse meat and fat, often served during winter gatherings when calorie-rich foods are especially important. ⁵⁾

A light dessert made by whipping cream with berries until it becomes airy and mousse-like. Despite the harsh climate, it is one of the region's most beloved treats. ⁶⁾

Another traditional dairy dessert, often prepared from frozen cream and churned into a fluffy consistency before serving. ⁷⁾

A rich porridge made from cream and flour, cooked slowly until it develops a buttery texture. It is traditionally associated with celebrations and important family events. ⁸⁾

The prized Arctic whitefish known as Muksun appears in soups, frozen preparations, smoked dishes, and festive meals throughout Yakutia. ⁹⁾

Thinly sliced frozen liver is considered a delicacy in some Sakha communities, where freezing serves as both preservation and preparation. ¹⁰⁾

A fermented dairy product similar to yogurt, made from cow's milk and traditionally consumed during the warmer months. ¹¹⁾

A refreshing fermented milk drink, somewhat comparable to kefir, valued for its cooling qualities during the brief Siberian summer. ¹²⁾

Clear broths made from northern river fish are prepared with minimal seasoning, allowing the natural flavor of the catch to dominate. ¹³⁾

Cloudberries, crowberries, bilberries, and lingonberries are gathered during the short summer and preserved for winter consumption. ¹⁴⁾

Fermented mare's milk, an important ceremonial beverage among the Sakha people and a central feature of the summer festival known as Ysyakh. ¹⁵⁾