Finland

View of a Finnish landscape with a lake and dense forest.

Tapio Haaja

Unsplash

A Thousand Lakes, Forests, and Nordic Purity – At the Heart of Finnish Cuisine

Finland, a country known for its thousands of lakes, the Northern Lights, and the sauna culture, offers a culinary scene as pure and uncomplicated as its nature. Finnish cuisine is defined by the harsh Nordic climate, which demands the resourceful and effective use of ingredients. Its flavor profiles are the result of a long history, blending the influences of Swedish elegance from the west and rustic heartiness from the east (Karelia, Russia).

The gastronomy of Finland is intimately tied to the cycles of the seasons. The emphasis is on wild berries (blueberries, lingonberries), mushrooms, game meat (reindeer, elk), and especially fish from the countless lakes and the Baltic Sea, such as salmon, herring, and whitefish. The core grain is rye, which is baked into the dark, dense, and uniquely Finnish ruisleipä (rye bread).

Iconic Dishes and Culture:

Finnish cuisine is about comfort and practicality. Among the most famous dishes is Karjalanpiirakka (Karelian pie) – a thin rye crust filled with rice porridge. Equally popular is Lohikeitto, a creamy salmon and potato soup, perfect for warming up during the cold months. Swedish influences are common in the south, while the east is dominated by heartier baked dishes in a bread crust, such as Kalakukko (fish and pork baked inside a rye crust).

The Finnish culinary scene has undergone a renaissance in recent years, with modern chefs rediscovering and refining ancient techniques of preserving, smoking, and drying, emphasizing the purity and simplicity of the Nordic palate. In this section, we will delve into the tranquility of the Finnish table.