Yuuyake Izakaya Special

An after-supper beverage naturally sweetened with dried persimmons. Widely popular in the Far East. 

A thick, creamy beverage popular on the Azim Steppe made from steeped fermented tea leaves and a generous helping of dzo milk.

A healthful herbal tea known for its natural mellow sweetness.

A sophisticatedly bitter infusion prepared by whisking fine-ground tea leaves into piping hot water. Drinking it properly requires such finesse that Hingashi is home to many a school focused solely on perfecting the art. 

Official beverage of both the Ala Mhigan Resistance and the Doman Liberation Front, or so cider brewers would have you believe.

A warmed jug filled with piquant apple juice mulled with zested ginger and cloves, complete with a stick of cinnamon.

A warmed jug filled with piquant apple juice mulled with zested ginger and cloves, complete with a stick of cinnamon.

A perfectly steeped cup of aromatic, sweet-and-tart tea with an extra "kick".

Bite-sized balls of fried pastry each containing a solitary chunk of tender octopus in their gooey, molten centers.

A selection of seafood and vegetables dipped in batter and lightly fried in oil. A Hingan delicacy.

One of many varieties of the Hingan dish sushi, this iteration consists of sweet vinegared rice topped with fish, pressed into a narrow rectangle, and finally wrapped in green persimmon leaves.

A Far Eastern staple, often eaten multiple times a day, this soup is made by mixing miso paste with light fish stock. Bite-sized cubes of tofu are added near the end of preparation to ensure the pieces retain their shape.

Succulent crab legs folded into a fluffy omelet and topped with a thick, savory sauce.

Rich, oozing cheese complements the seething bite of inferno-hot peppers in this Azim Steppe staple.

A veritable hodgepodge of vegetables, meats, and seafood simmered in a light fish broth for literally days upon end.

A simple stew commonly made of diced dzo chuck and whatever vegetables are readily available. A popular dish amongst the nomadic tribes of the Azim Steppe.

Colorful clusters of crystalline sugar─a childhood treat for Hingans and Domans alike.

Thick dough kneaded with soft cheese and fried into a hearty donut, slathered with yet more creamy cheese and a sweet-and-tart berry sauce.

Stewed fruit rendered firm with gelatin, then chilled and cut into bite-sized squares.

A traditional Near Eastern pastry made of a sweetened paste of chopped nuts and honey sandwiched between layers of thin unleavened dough.