Sheng Yupian

This type of cuisine, which originated in the northern lakeshore cantons of the Northern Safe Zone, is primarily made up of raw fish dishes.

History

It came about as a result of the seasonal nature of fishing in the far north. When the ice retreated in the summer, schools of fish become easier to catch. Most of them are then preserved in ice (with a little magical assistance) for consumption throughout the following year. They were cooked from frozen in the traditional manner originally until a series of tough winters, where every piece of kindling and every erg of fire mana had to be used sparingly to keep people from freezing to death. Not wanting to 'waste' fuel on cooking, the fish was consumed raw. Thanks to the freshness of the catch and the careful preservation, it was not only nutritious but found to be delicious.
Eating that way became a badge of honour for those that survived that winter, a sense of camaraderie that stretched between villages and bridged the gap between commoners and nobles. What had begun as necessity became a choice.
The cuisine evolved in the hands of professional cooks, retained by a number of daimyō, to become one famous for its artistry as well as its taste. It spread throughout the Northern Safe Zone. It has been introduced to the lands further south, but not caught on in quite the same way. The principles behind the cuisine have been applied to meat and vegetables as well, creating an entire range of tasty, achingly beautiful dishes. In the far north, the tradition has evolved further - the goal is to prepare dishes that, as far as possible, obscure their origins as fish, meat or vegetables. In some cases, the art has reached the level where it does not even resemble food at all.

Primary Related Location

Northern Safe Zone