Kāichrén Cuisine

Kāichrén Cuisine, as a term, covers the international, regional, and traditional food emerging from both the Nán Yánshēn and areas abroad where members of Kāichrén communities have emerged. Kāichrén cuisine has emerged and developed as a result of centuries of political and economic changes amongst the general populace, and as such has a long history of ingredient and recipe shifts caused by access to certain resources. Traditional Cuisine (Jien: Kāichéng Shípǐn, Hiakemirian Constructed Language: Kodbemono) is based primarily on blackened noodles made of barley (known as Kuronamen) served cold or heated with a citrus-based sauce known as Kurozosu, with fish and seasonal vegetables or fruits making up the other primary courses of a meal. Dairy such as cheese or milk-based products is largely absent from the traditional diet, although abroad and in the modern period it has seen large popularity as an additive to certain styles of cooking or utilizations of meat.

Historically, Kāichrén Cuisine was notably influenced by Jien Cuisine, especially during the period of Daiichikyōwakoku cooperation with the First Jungg'o Republic. It is not as popular globally as the former, but has made notable inroads in Kāichrén diaspora populations, where it has also hybridized with regional or state-based cooking of the nations those diasporas have come to inhabit. Meat was, for a period, not common due to religious influences by Kāichrén Folk Religionists, although it has now become popular in the modern era, and especially has been popular in the meals created by diaspora populations.

History

Historically, Barley would first be introduced in Southern Jungg'o, where it would spread naturally to the Nán Yánshēn due to nomadic populations, becoming more popular in the area than in was in its original point of introduction (where it had, to some degree, been replaced with grains such as Millet), becoming a major food phenomena that was used and grown commonly throughout the early history of the region. Hotta Tanekazu, one of the major sources for later development of the Kāichrén Folk Religion would declare an uncleanliness in the consumption of meat at some point in 1600BCE-1550BCE, which would be adopted by both the early colonizer-governments emerging from Jungg'o and by independent monarchist states, who encouraged no consumption of meat. Fish would be excluded from this, which would lead to some of its popularity in this time frame.

Garlic would be grown as a notable spice, alongside Cinnamon, Peppers (both Millet Peppers, notable for their spice, and in the form of black pepper) and Ginger - all of which would be crucial to the flavoring and developing of meals, with ginger-boiled fish being incredibly popular amongst the lower classes of states in the region throughout a period from 1450BCE-260CE owing to the cheapness of acquiring such. Oil derived from soybeans was also commonly used to add flavor when cooking. Fermentation of fish would become a notable hobby and means of ensuring it was safe to eat, with cold preserved fish becoming a common meal choice.

The rise of Kaesong as a state, alongside independence as a concept, would bring about something of a seismic shift in the culinary world, owing to the lack of cultural restrictions which had been placed upon it by Marquesan and the new access to food owing to trade with Anagonia. Preserved and packaged food would become common as a means to create laborer-friendly meals for swift lunches or dinners, and plastic would come to the fore as a means of packaging said meals and the drinks which went with them. This culture of consumption would last until the Kāichrén Civil War, which destroyed the ease of use consumables and encouraged a shift towards communal dining which was encouraged by the state.

Traditional Ingredients

A characteristic of Kāichrén cuisine has always been a scarcity in certain ingredients - such as meat, dairy, and animal-based fats (although oil has always been a notable presence). Dishes tend to have a high salt content, owing to the sauce used possessing such, although low sodium variations of most dishes exist.

Oil would often be used to fry vegetable or fish dish before steeping then in Kurosuzu, and similarly would be used to fry items such as Doufu, with the Doufu being cut open to form a pouch for other items (such as aforementioned fried vegetables and Kurosuzu), or eaten on its own. Doufu is also eaten cold or stir-fried after being steeped in sauce.