page_title: Ainu cuisine
section_title: Ingredients
hierarchical_section_title: Ainu cuisine / Ingredients
caption_attribution_description: English: Salvelinus malma malma
context_page_description: Ainu cuisine is the cuisine of the ethnic Ainu in Japan. 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. Also unlike Japanese cuisine, traditional Ainu cuisine did not use miso, soy sauce, or sugar, though these seasonings make an appearance in modern Ainu cuisine. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island.
  There are very few Ainu restaurants in the world, though some do exist. Examples of Ainu restaurants include Ashiri Kotan Nakanoshima in Sapporo, and Poron'no and Marukibune in Ainu Kotan, Hokkaidō.
caption: Ciporkeso, Japanese char. Native to Hokkaidō, and a member of the Dolly Varden trout species.
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