North Asian cuisine, while not as globally recognized as some of its southern neighbors, offers a distinct culinary experience shaped by the vast and often rugged landscapes and cold temperatures of Siberia and parts of Russia.
Influenced by a combination of nomadic traditions, harsh climates, and interactions with neighboring regions, North Asian dishes are hearty, warming, and robust. Pickling, fermenting, and smoking are prevalent methods. Fish from the bountiful Siberian rivers and meat, particularly from reindeer, are staples.