Northern cuisines tend to look bland compared to Southern countries. Food tends to be either boiled or grilled. They use a lot of game meat and coldwater fish. Root vegetables are prefered over leafy ones because they’re easier to store in the winter. The prefered herb is dill. Their seasoning is simple, usually just salt, pepper, and goat cream.
Made by people who are used to having nothing to eat for the winter, the Northern rye bread is enchanted with a spell that makes them stay soft and good as long as possible. The baker often draws a longevity sigil with cuts on the dough before baking. Rye bread made for long journey are enchanted with a spell that fills up the stomach with just one bite.
Origin: Wrysckaria
A light porridge usually served as breakfast or on the side, alongside with rye bread. Made with buckwheat, crusty roasted white cedar’s inner bark, grouse meat, root vegetable. The ingredients are simmered in goat milk until cooked. Usually topped with sweet pinecone jam.
Origin: Wrysckaria (Otterfolk)
Traditionally eaten by hunters to celebrate a successful hunting season, the banquet consists of 6 courses. Although they’re very meat heavy, each course tends to include root vegetables and dried berries. Unlike the Wrysck, who are always preoccupied with hunger, the Otterfolks enjoy the gifts that the Nibelgas bestows upon them. Leftover meat from the banquet is usually smoked or dried for storage during winter.