Leena Watts
Finnish cuisine has traditionally been shaped by the country's harsh northern climate, with fresh fruit and vegetables being largely unavailable for most of the year. As a result, Finnish people have historically relied on staple foods such as tubers, dark rye bread, and fermented dairy products, with the occasional addition of preserved fish and meat. Today, the Finnish diet has become more varied, with international foods such as pizza, rice and noodle-based dishes, and hamburgers becoming common. However, traditional Finnish foods such as fish, reindeer, rye bread, and berries remain popular.
| Characteristics | Values |
|---|---|
| Staples | Bread, rye bread, fish, meat, mushrooms, berries, milk and its derivatives, potatoes |
| Bread | Ruisleipä, reikäleipä, näkkileipä, rieska, lepuska, leipajuusto, korvapuusti |
| Fish | Salmon, perch, Baltic herring, smoked vendace, crayfish, muikku, lohi, lota roe |
| Meat | Reindeer, pork, bacon, meatballs, grilled liver |
| Berries | Bilberries, lingonberries, cloudberries, sea buckthorn, strawberries |
| Drinks | Coffee, cloudberry jam, schnapps |
| Desserts | Mustikkapiirakka, korvapuusti, rice pies, pulla, pancakes |
| Foreign influence | Pizza, kebab, hamburger, rice, noodles, pasta |
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Fish and meat
Various species of freshwater fish are abundant in Finland, such as salmon, perch, Baltic herring, and vendace. Fish is also a key ingredient in traditional dishes like Kalakukko, a fish pie from the Savonia region, and Muikku, a small freshwater fish that is often breaded and fried in butter. Fish is also commonly paired with new potatoes, which come in a variety of local variations and are a highly anticipated summer treat.
Meat is also a significant part of the Finnish diet, with pork, beef, and reindeer being the most common types consumed. Reindeer meat, in particular, is considered one of the healthiest options due to its high content of B-12, omega-3, and omega-6 fatty acids. Sautéed reindeer, known as "poronkaristys," is a popular dish where the meat is thinly sliced, fried in fat, spiced with salt and pepper, and cooked in water, cream, or beer until tender. Hunting is a traditional practice in Finland, with a focus on deer, moose, and bear, as well as small game like hare, duck, and grouse.
Meat and fish are often complemented by rye bread, a staple of the Finnish diet. The most popular variety is "reikäleipä," or "bread with a hole," which is dense, flat, and heavy. Other varieties include "näkkileipä," a cracker version, and "rieska," a chapati-like bread made with local grains.
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Breads and grains
Bread is a staple of the Finnish diet, with a wide variety of different types available. The most famous and widely consumed is rye bread, known as ruisleipä or ruisleipa. This bread is made from unique Finnish yeasts, giving it a dark, dense, flat, and heavy character. It is often served with butter, cheese, and other spreads, or as an open-faced sandwich. Another variety of rye bread is rieska, a chapati-like bread made with dough from local grains. If baked with potato dough, it is called lepuska. A cracker version of rye bread, called näkkileipä, is also popular and is eaten at breakfast, with soups, or as an evening snack.
In addition to rye, Finnish breads are also made with wheat, oats, and barley. Oats, in particular, are considered the "golden crop of Finnish soil". They are used in a variety of dishes, including porridge, oat milk, creams, yogurts, and even as an alternative to meat in the form of pulled oats.
Finnish cuisine also includes a variety of sweet breads and pastries. Korvapuusti, a cinnamon roll or bun, is a popular choice for breakfast or as a snack, often served with coffee. Finnish pancakes are typically served as a dessert rather than for breakfast and are commonly eaten with jam made from seasonal berries. Karjalanpiirakka, a pastry from the Karelia region, is made with rye flour and stuffed with potatoes, rice, or carrots. It is often topped with an egg butter spread.
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Coffee culture
Coffee is an integral part of Finnish culture. Finland has the highest coffee consumption per capita in the world, with an average of 12 kilograms (26 lbs) of coffee consumed per person annually. Finns typically drink coffee throughout the day, often accompanied by a sweet bun or a sandwich. Most workplaces in Finland allocate time for coffee breaks, and it is customary to offer coffee to visitors as a sign of hospitality.
Finnish coffee culture is deeply rooted in the country's history and traditions. In the past, Finland's harsh climate and long winters limited access to fresh produce, leading to a heavy reliance on staple foods such as rye bread, potatoes, and fermented dairy products. Coffee, with its energising and warming effects, became a popular beverage to combat the cold climate.
Today, coffee continues to play a significant role in Finnish social and cultural life. It is common for Finns to take a break from their daily activities to enjoy a cup of coffee and socialise with friends or colleagues. Coffee breaks are considered an essential part of the workday, providing a moment of relaxation and connection.
Finnish coffee culture also extends to the home. It is customary for Finns to offer coffee to guests and visitors, often served with a sweet treat or a light snack. This tradition reflects Finnish hospitality and the importance of creating a warm and welcoming atmosphere.
In addition to its cultural significance, coffee has also had an economic impact in Finland. The country has a strong coffee industry, with many local coffee brands and cafes that have become popular destinations for coffee lovers. The Finnish coffee market is known for its high-quality coffee beans and unique blends, attracting coffee enthusiasts from around the world.
Overall, coffee culture in Finland is deeply ingrained in the country's social fabric, offering moments of connection, warmth, and hospitality in the face of harsh northern climates.
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Traditional dishes
Finnish cuisine has traditionally been centred around surviving the harsh northern climate of the country. This has resulted in a heavy reliance on staple tubers like potatoes, dark rye bread, and fermented dairy products, with the occasional addition of preserved fish and meat. Many traditional Finnish dishes are prepared by stewing them for a long time in an oven, resulting in hearty but bland fare. However, modern Finnish chefs have transformed this simplicity into an advantage by emphasising freshness and blending high-quality Finnish products with continental cooking techniques.
Finnish foods often use wholemeal products like rye, barley, and oats, as well as berries such as bilberries, lingonberries, cloudberries, and sea buckthorn. Milk and its derivatives like buttermilk are also commonly used in various recipes. Hunting and fishing have traditionally been important ways to obtain protein, and fish dishes remain at the heart of the Finnish diet. Smoked fish, in particular, is a favourite, with salmon soup, fillets of perch, pickled Baltic herring, and smoked vendace being popular choices. Crayfish parties, or "rapujuhlat," are a Swedish tradition that Finns enthusiastically adopt during the late summer crayfish season. These small freshwater lobsters are considered a gourmet treat and are often accompanied by schnapps and special crayfish songs.
Reindeer is another staple food in Finland, especially for the Sami people in the north. It is an exquisite meat that is very lean and low in fat, and it is used in a variety of dishes such as pizzas, sausages, and salamis. Poronkäristis, a typical roasted reindeer steak sautéed with cranberries, is a must-try when visiting Finland.
Finnish forests are abundant with various species of mushrooms, and these are used in a multitude of dishes, including soups, sauces, stews, pie fillings, and fried side dishes. Chanterelles and ceps are particularly popular, and mushroom hunting is a beloved outdoor activity for many Finns.
Finnish breads, particularly rye bread, are a staple of the Finnish diet and an integral part of Finnish cultural identity. Ruisleipä, or rye bread, comes in many varieties, with the most popular being a dense, flat, and heavy bread in a bagel shape, known as "bread with a hole." This bread is often served with butter, cheese, and other spreads, and it can be enjoyed at any time of the day. Leipäjuusto, or "Squeaky Cheese," is another popular Finnish cheese that is typically made from cow's milk and served with cloudberry jam or dipped in hot, black coffee.
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Foreign influence
Finnish cuisine has traditionally been shaped by the country's harsh northern climate, with fresh fruit and vegetables largely unavailable for at least nine months of the year. As a result, Finnish food has historically relied heavily on staple tubers, dark rye bread, and fermented dairy products, with the occasional addition of preserved fish and meat.
However, in recent decades, internationalization has brought about significant changes to the typical Finnish diet, with imported goods such as pasta, pizza, kebab, and hamburgers becoming increasingly common. These new dishes have displaced some traditional Finnish foods, such as cabbage casserole and herring fillets, which are now considered inferior by some. The increased participation of women in the workforce has also led to a shift away from time-intensive traditional dishes, which are now mostly reserved for holidays.
The elimination of trade barriers following Finland's accession to the European Union in 1995 has also played a role in changing the Finnish diet. The prices of products like grains, meat, and milk dropped significantly, increasing the affordability of foreign and unseasonal foods. Modern Finnish restaurateurs now blend high-quality Finnish products with continental cooking techniques, creating a fusion of traditional and international flavors.
In addition to these Western European influences, Finnish cuisine has also adopted elements from Mediterranean and Asian cuisines. For example, Finns now commonly consume rice and noodle-based dishes, and reindeer, a traditional Finnish meat, is now used in pizzas, sausages, and salamis. The country's high coffee consumption, averaging 12 kilograms (26 pounds) of coffee per person annually, is accompanied by sweet buns or sandwiches, reflecting a blend of Finnish and international culinary traditions.
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Frequently asked questions
The Finnish diet includes a lot of fish, meat, mushrooms, berries, and rye bread.
Traditional Finnish dishes include kaalilaatikko (cabbage casserole), herring fillets, Karjalanpiirakka (rice pies), and Kalakukko (fish, pork, and bacon in a rye flour crust).
Coffee is very popular in Finland, with Finns drinking an average of 12 kilograms (26 lbs) of coffee per person annually. Finns also enjoy milk and buttermilk.
Finnish desserts include Mustikkapiirakka (blueberry pie), korvapuusti (cinnamon rolls), and Leipäjuusto (squeaky cheese) served with cloudberry jam.
The Finnish diet has traditionally been shaped by the country's harsh climate, which limited access to fresh fruit and vegetables. However, in recent years, the diet has become more varied, with the incorporation of international dishes such as pizza, rice-based dishes, and hamburgers.
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