I have seen Mongolian recipes with soy sauce, sesam, and rice wine elsewhere, why are those missing here?
Soy sauce, sesam, and rice wine are used for cooking in china, japan, and many other asian countries. But in the traditional Mongolian cuisine, they are completely unknown. The respective recipes are therefore not originally Mongolian, but an adaption to what many people in the west consider “asian” in a generalized way. We perfer to present the Mongolian recipes in their original state here as far as possible, and therefore resist to add such gimmicks. But of course, there are no limits to your creativity in your own kitchen at home. Even the Mongolians of today, especially in the cities, don’t always strictly follow the old traditions.
