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Sakha cuisine encompasses the customary and traditional cooking techniques and culinary arts of Sakha. It is influenced by the area's northern climate and the Sakha people's traditional pastoral lifestyle, as well as Russian cuisine. Sakha cuisine generally relies heavily on dairy products, meat, fish, and foraged goods.
One of the best-known Sakha dishes is stroganina, thin slices of raw, frozen fish. However, stroganina is also prepared using foal meat and liver. This is eaten with a spicy seasoning from a flask. Another popular fish dish is indigirka, dish consisting of frozen fish cubes seasoned with onions, salt, pepper, and more.
Milk is drunk and also used to make butter, curds, and a thick yogurt called suorat.
A popular dish is khaan, a type of blood sausage made from horse or beef blood and intestines.