Traditional Ainu cuisine used meats obtained through fishing and hunting such as salmon and deer, wild plants gathered in the mountains such as Cardiocrinum cordatum bulbs (turep) and acorns, as well as various grains and potatoes obtained through farming. Another feature is its liberal use of oils as flavoring.[2]:406–420[3] Due to the Ainu's reliance on local game and fauna, not all areas used all the same ingredients, instead utilizing what was most available.[3]:4