Mongolian food culture is rooted in the traditions of nomadic life, with meat and dairy products taking center stage. While urban areas offer a variety of dishes, meals in rural regions may differ in content and environment. Refer to the following precautions to enjoy your meals comfortably.
- Meat and Dairy as the Main Focus
Features: Mongolian cuisine primarily features lamb, beef, horse meat, and goat meat, with lamb being especially common. Dairy products (butter, cheese, fermented mare’s milk called “airag,” etc.) are also consumed daily.
Precautions:- Meat can be fatty and have a distinct flavor. If you’re not fond of it, inform your guide in advance.
- Vegetarians or vegans may find limited options, so consult your tour company beforehand. While vegetable dishes are increasingly available in urban restaurants, rural areas often lack vegetables.
- Water and Hygiene
Drinking Water: Tap water in Mongolia is often not suitable for drinking, so always opt for bottled water. In remote areas during the tour, water may be scarce, so bring an adequate supply.
Sanitary Conditions: Restaurants in urban areas are generally clean, but ger camps or small eateries in rural regions may have varying hygiene standards. Avoid raw vegetables or cut fruits and choose cooked dishes for peace of mind. - Dining Style
Traditional Meals: Eating in a ger often involves sitting on the floor. It’s customary to at least try the food or drinks offered by your host (e.g., “suutei tsai,” a salty milk tea) as a sign of respect.
Portion and Frequency: Meals in Mongolia tend to be hearty, with three meals a day being standard. However, meal times in rural areas may be irregular, so bringing snacks or light food is handy. - Allergies and Dietary Restrictions
- With dairy and meat being staples, those with lactose intolerance or specific allergies should take care. Inform your tour company of any dietary restrictions in advance and request accommodations where possible.
- Since English or Japanese may not always be understood, preparing a note in Mongolian listing your allergies can be helpful.
- Tips for Enjoying Local Food Culture
Recommended Dishes:- Buuz: Steamed meat dumplings—easy to eat and popular among travelers.
- Khuushuur: Fried meat pancakes, commonly found at stalls or restaurants.
- Tsuivan: Stir-fried noodles with meat and vegetables, a dish that suits Japanese tastes.
Experiences: Trying airag (fermented mare’s milk) or the traditional barbecue “khorkhog” in a nomadic ger offers a deep dive into Mongolian culture. Airag has a low alcohol content and an unusual taste, so start with a small amount.
- Recommended Items to Bring
- In rural areas, meals can become monotonous, so bringing instant foods (e.g., cup noodles), snacks, or nutritional supplements can provide comfort.
- Mongolia’s dry climate makes throat lozenges or hydration tablets with electrolytes useful.
- Pre-Tour Confirmation with the Tour Company
- Meal styles vary depending on the tour (restaurants, homemade ger meals, simple camp food, etc.). Check the meal details and options in advance and make special requests if needed.
- Especially for long tours to rural areas, meal variety may be limited, so it’s wise to adjust your expectations accordingly.
