The basics of the Nordic diet
Since day one, the Finnish diet has been built on the need to survive the harsh conditions of the Northern climate. A long and dark winter, followed by a summer so full of light, the sun never even sets. Growth seasons that are dictated by the cold that in turn, give rise to a range of products only available during a highly limited amount of time. Making them punch the palate with vitamins, flavour and colour!
Limited accessibility, in turn, has led to the Finns having a strong tradition with preserving and caring for their food. Throughout history, the people of Finland have taken to conserving precious produce of the warmer months in salt and vinegar, making fermentation and smoking lucrative ways of keeping goods fresh. Something which, with time, has now found its way into people’s plates yet again.
Fermented cabbage, Finnish style hapankaali, mushrooms and cucumber and sour whole milk or viili, are becoming increasingly popular. A tradition from the East, fermentation allows for the addition of depth into the diet. While in the past the process has been used to make food available all year round, fermentation is now used as a tool to make food more nutritious – and delicious!
Here is a list of items that should not be missed while visiting Finland. Or even better, why not order some online to accompany you home? Wherever you might be!