this post was submitted on 06 Feb 2025
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Mongolian "cuisine" is kind of the same. At some point you're far enough north meat is the only reliable ingredient. It's remarkable how well the Koreans and Russians have managed to make out, really.
In which way do you mean?
Well Mongolia is quite a bit further South than even the furthest part of Finland. Finland being around 59° and Mongolia 52°. But it's warmer here, more likely. Because we get some of the warming effects of the Gulf.
Mongolia is mostly desert and we have the sea and forests. My point here being there's tons of plants and whatnot. I understanding having to eat just horse if there's literally nothing else around, but... spices would've been more common in that part of the world though, so I wonder if the meat got some spices?
We didn't really even have peppers lol. Could've just thrown in some thyme and carrots and onions and whatnot at the least.
I've also heard a thing in which sometimes in hot parts of the world like say India, some of the heavy spice mixes originated because the lower classes would often have near spoiled meat and you wanted the spices to make up for the poor quality.
Here in Finland storing meat wouldn't have been much of an issue because of the cold.
Half pigs, half cows, mildly salty and without any passion (spice).