Kaymu cuisine

Kaymu cuisine often involves plenty of fermented methods of preparing staples such as meats, animal fats, gathered nuts and berries, and few specialty grains such as winter rice or juxyyha, a protein-rich, large, spherical-shaped grain widely grown in the northern sections of the Kahaipe continent. Various alcohols and side dishes are also prevalent in Kaymu cuisine, with the former consistently consumed per ritual or even daily accomplishments.

Animal fats
Fat from animals is the most used staple by the Kaymu. The Kaymu use a variety of animal fats from walrus, seal, or any large land mammal. Since fat is the most calorie-rich macronutrient in existence, the Kaymu hold it with incredible importance. After each hunt, the fat is either immediately eaten or stored in secured, underground vats for the creation of agiguji, or "fat cakes", and many other fat-related dishes. Almost every dish in Kaymu cuisine has an element of animal fat, whether solid or liquefied.

The oils obtained from fish are also used as a sauce in some seasonal dishes. Fish oils can also be stored

Meats
Mammals, specifically those from the sea, are where the Kaymu obtain most of their protein from; fish are hunted at a much lesser rate. Seals are frequently hunted for their convenient size and tender meat