Haru Foodstuffs

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Foodstuffs

Because of the climate of the Imperium, a simple diet was maintained for much of its history, even before unification. It was only the raiding to foreign lands that new food would be introduced, and not until much later, would technological advancements and geothermal energy utilization provide the possibility of using freshly-grown, locally-sourced ingredients year-round.

Even over the past decades, the nation’s cuisine has blossomed from its humble beginnings into a cosmopolitan affair. Restaurants around the country offer a wide variety of foreign inspired and traditional Haru dishes, inspired by the ingredients found in nature.

However, the Haru citizenry diet’s main elements have changed very little since a thousand years ago. Most popular dishes still involve fish, and lamb.

Seafood

Nyhgavecr or Ranke Fish - can be purchased in any grocery store or at the local markets and is eaten as a snack, either straight out of the bag or with a good amount of butter spread on it.

Vecr'cdaf or fish stew - a simple mix of white fish, potatoes, onions, flour, milk, and seasoning but recently, some recipes also include ingredients like chives, curry, béarnaise sauce, or cheese.

mupcdan or lobster/langoustine - caught in the Northern Thalassaton Ktaigidon waters, langoustines are known for their tasty, tender meat. You can find it grilled, baked, or fried.

Fryma or Whale - is not an everyday food in the Imperium. 45% of whale meat is sold to restaurants, despite international opposition to the practice of whaling.

Breads

nuiht noa - a thin, round, rye flatbread with a distinct pattern. The tradition of baking nuiht noa is believed to go back to settlement-times when it was baked on hot stones or straight on the fire’s embers. This method helped create the bread’s signature spotted pattern.

cfaad noa - a dark, sweet-tasting bread with a thick consistency and no crust. Tradition dictates it is baked in a pot placed on the embers of a dying fire, then covered in turf and left to stand overnight.

lehhysuh knyeh - a cinnamon filled bread rolled covered in chocolate, caramel, or sugar glaze.

bivvo knyeh - thin, crépe-like pancakes, usually served rolled up with a good amount of sugar or carefully folded with jam and whipped cream.

Meats

Farm Bred - Each spring, the sheep are let out of their pen to roam freely around the countryside, spending the whole summer grazing in the pesticide-free wilderness. Since the climate prevents grain growth, the sheep live on grass, angelica, berries, and seaweed. The meat thus requires little seasoning; it is tender and has a mild flavor.

Smoked Lamb - Though you can find fresh meat in grocery stores and on restaurant menus, a highly recommended dish to taste when visiting the Imperium is smoked Haru lamb or ‘rihksayd.’

Before refrigeration, a popular way to preserve food was by smoking. It not only allowed the meat to last, but it also added flavors. rihksayd or 'hung-meat' is named after the old tradition of smoking the meat by hanging it from a smoking shed’s rafters.

There are two main methods of smoking in the Imperium, ‘penlrfuut’ and ‘tihkryo.’ The material used in penlrfuut is birch wood, while dried sheep dung is mixed with hay for tihkryo.

It is not just rihksayd that is smoked this way. You can also find tihkryo-smoked salmon, sausages, and even beer. Rihksayd is usually boiled and served either hot or cold in slices.

It is a traditional dish served at Yule, usually accompanied by potatoes in béchamel sauce, green peas, red cabbage, and fehdan panno jams.

According to a recent study, around 90% of Haru have this dish at least once during the holiday season.

Smoked, grilled, broiled, slow-cooked, in a kebab or a stir fry, you can find numerous lamb variations throughout the country.

And as with the seafood, whatever you choose will surely be delicious.

But if you like to go native, there are a few things you should try:

Rihksayd sandwich - in thin slices, rihksayd is a popular lunch meat, served on sandwiches or a traditional ‘nuiht noa’ bread.

Saydcuib or meat soup - made of the tougher bits of the lamb, hearty vegetables, and various herbs. Great on a cold winter’s day.

Seqatsayd Sausage - it is made from a blend of lamb, beef, and pork. Try ‘fedr dra fungc’ (with the works), and you’ll get the hot dog topped with crunchy deep-fried onions, raw onions, ketchup, sweet mustard, and creamy remoulade sauce.