Then

From its earliest beginnings, Finnish cuisine has prioritized the preservation of food due to the country’s short summers and long, cold winters. This need for preservation has made Finns adapt to using ingredients with naturally long shelf lives. Traditionally Finns have always been hunters and gatherers. Finns continue to hunt reindeer and fish while using berries to make jams or condiments. In eastern Finland and parts of Russia, mushrooms have long been a staple culinary ingredient.

For bread, the north relied on hard rye that could withstand the cold, while the south favored grains like oats, wheat, and barley. In southern regions, salt was the primary method of preservation, while in the north, meat was dried or smoked.

Between the 12th and 19th centuries, Finnish cuisine was significantly influenced by Swedish rule. Russian and German culinary traditions also left their mark. Coffee, a cultural staple in Finland today, was introduced through Swedish influence, making Finland one of the highest per-capita consumers of coffee in the world. Finnish pastries also reflect Swedish influence, with the frequent use of cinnamon and cardamom.

During Christmas, the Finnish Christmas table (Joulupöytä) reflects both Swedish traditions and Russian influences, the latter evident in its focus on meats over fish. After the 1950s, international cuisine began to influence Finnish food culture, a process accelerated by Finland’s membership in the European Union in 1995.

Now

Today, Finnish cuisine remains closely tied to seasonal and natural ingredients. Staples include potatoes, whole-grain products, dairy, meat (beef, pork, game, and poultry), fish, and foraged items like berries and mushrooms. Common vegetables include cabbage, onions, carrots, beets, and leeks. Popular spices include cardamom (noted for freshening breath), bay leaf, allspice, chives, dill, and parsley.

Everyday meals, known as kotiruoka (home cooking), are distinct from traditional dishes, or perinneruoka. The latter are often reserved for holidays and vary regionally. Regional culinary distinctions also shape kotiruoka, with the north showing influences of Sámi culture, the east reflecting Russian traditions, and the west bearing the legacy of Swedish cuisine.

• Western Finland: Hard rye bread, buttermilk, cheeses, sausages, herring, and salmon varieties are characteristic.
• Eastern Finland: Freshwater fish, soft rye bread, forest mushrooms, and thicker sour milk products dominate.
• Northern Finland: Reindeer meat, sourdough bread, barley bread, and a cheese traditionally baked over an open flame are central.

Regional Specialties

A number of regional dishes from Karelia have spread throughout Finland. One dish among them is a Karelian pasty. The patties are made from a rye crust filled with talkkuna (a sour milk product mixed with barley and pea flour). In 2007, karjalanpaisti (Karelian stew) was chosen as the national dish in Finland. From Kuopio comes the typical dish called kalakkuko. This is a fried rye bread stuffed with fish. A well-known dish from Oulu is Rössypottu (blood pot), a stew made with sausage made from beer, rye and blood. Well-known dishes from Lapland include: sauteed reindeer and lohikeitto (cream soup with salmon)