Komosire

Komosire (Komosirese: Kömös Sire), officially the Republic of Komosire (Komosirese:  Kömös Gonghıgo), is a country in North Yoju.

Etymology
The Komosirese name Kömös originates from the Old Koksoyic *kümüš (: 𐰚𐰇𐰢𐱁), in turn from *gümüĺ, both meaning "silver." The Komosirese are believed to descend from a clan from Central Yoju that were likely known by a similar name, known for their silversmithing. Sire in turn is the Komosirese word for "land." Together, Kömös Sire literally means "Komosirese land."

Geography
About 20% of the Komosire lies above the Arctic Circle and nearly the entirety of the country is covered by permafrost.

Economy
Komosire is a wealthy country with significant reserves of oil, gas, and precious minerals, diamonds in particular. In 2018, raw materials made up 63% of Komosire's exports.

Cuisine
The harsh climate of the country has meant that the Komosirese had to develop unique culinary approaches to take maximum advantage of the region's few available food resources and avoid vitamin deficiencies. Traditionally, Komosire was a pastoral economy based primarily on the raising of horses and cattle, with reindeer herders in the north. To this day, Komosirese cuisine relies heavily on dairy products, foraged plants, meat, and fish. Milk is used to make butter, curds, and suorat, a thick yogurt to which many foraged goods and even bones (dissolved by lactic acid) are added.

The most favored traditional beverage is, an alcoholic beverage made from mare's milk. Although milk is generally harvested only during the summer months, kumyss is often produced in huge numbers and stored in birchbark barrels for year-round consumption. Modern-day urbanization and commercialization however, has meant that kumyss can be produced year-round with imported milk.

Meat dishes include thinly sliced strips of horse called X, blood sausage, and. Horsemeat remains the preferred meat dish of the Komosirese, and colt meat in particular is seen as a delicacy.

Nuki cuisine had a significant impact on Komosirese cuisine beginning in the 18th century, with the introduction of soups and.

As the country is rich in rivers and lakes, the Komosirese incorporate a lot of fish into their diet.