Sāgaran Cuisine

The cuisine of Sāgara revolves around fishing, foraging and farming.

## List of Dishes

### Breakfast

* **Five-grain bread** - Made from guava grain, wheat, rye, grounded purple rice and Amaranth grain.
* **Pickled ginger shallots** - Ginger shallots pickled in either sugar and honey or salt to make either savory or sweet side dishes.
* **Five-colored lotus seed soup** - Boiled lotus seed paste that is commonly during the cold season. It typically has ground or candied nuts in the soup, or with honey.
* **White curry** - A vichyssoise-based curry served cold. It is typically made the night before and then eaten in the morning.
* **Lava bread** - Is a type of rye or guava grain bread that is cooked by burying it in volcanic sand near a hot spring or geyser.
* **Sweet Rice** - Depending on the person making it, the recipe is simple whatever rice you have and then cook it in fruit juice.
* **Bintiz** - Thin pancakes filled with whey cheese and coated in fruit jams, compote or syrups.

### Dinner

* **Braised Quartz Abalone** -
* **Smoked Sāgaran river eel** - A fish dish that is smoked and usually served with either fresh rice or with boiled or grilled vegetables.
* **Sea Duck smoked curry** - Sea duck is a gamey meat that is smoked and then served in a rooted vegetable curry.
* **Sea Prune and Truffle soup** - Sea prunes and truffles stewed in broth and with other ingredients. According to Electryo, in order to achieve a creamy soup, the broth must boil all afternoon.
* **Grilled/Boiled vegetables** - Most root vegetables like orduck root, ground apple, beets, ornc, lotus roots, etc are either boiled or grilled and served as side dishes and due to trade with (\*&\*) they have reintroduced other vegetables like yams, tigernuts, turnips and carrots.
* **Roasted babirusa** - Spit roasted babirusa with a variety of herbs.
* **Sea Mussel soup** - A creamy green sea mussel soup often served as a light dinner meal.
* **Braised Stuffed Squid** - Squid stuffed with sweet rice and then braised in a mixture of soy sauce and ginger shallots.
* **Seaweed noodles**
* **Togashi Chicken** - Can be made either seared or fried, coated in togashi (a spicy condiment).

### In-between the Two

* **Guava noodles** - A food descendant of the Udon noodle made from guava grain.
* **Fermented shark** - Specifically made from Sāgaran Shark that goes through a seven-to-nine-month fermentation process that has cheese or ham-like texture. According to Sarada it has a comminated smell of alcohol and hair bleach.
* **Rice balls** - Variety of boil rice that usually have a secondary ball of ingredients and depends on the people's personal preference.
* **Foxtail millet knife-cut noodles** - Green in color, made from foxtail millet and hand cut. They have a grainy texture and outside of Sāgara may people find inedible but though who grew up with this noodle holds a beloved spot and is considered an easy meal.
* **Blueberry soup** - Made from grounded or blended blueberries along with ginger shallot starch to thicken.
* **Rose hip soup** - Made from rose hips along with ginger shallot starch to thicken.
* **Seaweed Soup** - Make a broth out of anchovies and seaweed, then strain the anchovies and serve.
* **Mochi** - Pound glutinous rice and then add water and or fruit juice to the mixture. They also have a variety of fillings such as lotus seed, cactus, rose hips, blueberries, nuts, mushrooms, etc.
* **Blood Sausage** -
* **Mungo bean curd** - A tofu-like substance made from Mungo bean that can be used as a substitute for meat or be used to make Mungo curd puffs.

## Beverages

* **Various tea** such as rose hip, blueberry, mint,
* **Onion-banana juice** — A beverage using for cleansing chakras, and which was considered by Anandi to taste like pickles.
* **Wine** such as plum, honey, blueberry,
* **Cactus juice** — This liquid is consumed straight from cacti found in the Si Wong Desert and has strong hallucinogenic properties.
* **Cucumber aloe water** — A mixture of aloe vera, smashed cucumber and water, served with two cucumber slices.

## Ingredients native to Sāgara

* Lotus seed paste (from the Five-Colored Lotus that range from light blue, yellow, reddish purple, pale orange and cream)
	+ Yellow bean paste (made from mungo beans)
* Foxtail millet
* Ginger shallots (a hybrid between ginger and shallots creating a bright orange rhizome with a green stem and the inflorescences bear flowers having pale red petals with purple edges).
* Wild mushrooms
* Blue celery
* Sāgaran moss
* Various rice such as purple rice, yellow rice, white rice, and red cargo rice.
* Various fish such as salmon,
* Rose hips
* Various grains such as Amaranth grain, guava grain, wheat, rye, soybeans, foxtail millet, honeywart, soy, mungo bean,
* Various seafood such as Quartz abalone, Sāgaran river eel, sea duck, sea prunes, sea mussel,
* Various fruits such as blueberries,
* Babirusa
* North Orki sheep