TRENDS WATCH: FINNISH FOOD

HELSINKI 365 CAFE IS OPEN DAILY © MY HELSINKI. PHOTOGRAPHER JUSSI HELLSTEN

FINNISH YOUR FOOD

With a new wave of healthy fresh dishes coming out of the woodwork, it’s no wonder that Finland’s no-nonsense way of eating is catching on quickly.

Finland is known for its commitment to sustainability, and it stands to reason that its local foods are produced in this manner, too. As the world moves to better diets and consumers start taking the food production process into account when they buy, we take a look at how Finland can draw on its cultural heritage to usher in some great trends in South Africa, too. We speak to Jenni Kiilholma, Agricultural Counsellor at the Embassy of Finland in Pretoria to find out more.

Why do you think Finnish food can resonate with South African chefs?

We live in a global world, and people are more and more curious of other cultures, also in the world of cuisine. What do my fellow human beings eat on the other side of the world, is it something completely different, or can we found similarities? At the same time, when we reach out to the world to see what is there, we are also looking in and rediscovering our own traditions.

What are some Finnish food trends and traditions?

Its geographical location between the east and the west has during the centuries formed the uniqueness of the Finnish cuisine. Our deep and respectful relationship with nature has had a tremendous influence. Finland is relatively large country in size, in relation to the population of just 5,5 million. Therefore, there are many regional specialities that differ from each other, so it is difficult to put Finnish cuisine in one basket. Finnish people do eat a lot of fish, though. It is surrounded in the west and

CHANTERELLES AND BLUEBERRIES © VISIT FINLAND, PHOTO BY ELINA MANNINEN

ALAND CRAYFISH © VISIT ALAND, PHOTO BY REBECKA ERIKSSON

south by the Baltic Sea, and has almost 200 000 lakes. This means there are plentiful of both salt water – and lake fish to prepare delicacies from.

The freshly caught fish smoked or flamed is best enjoyed with new potatoes (when is season), rich butter, bit of salt and dill from your own kitchen garden. And that to go with our national pride, the dark and so deliciously sour rye-bread.

Regarding trends, artisanal small producers are becoming more and more popular, for instance small cheese dairies, micro-breweries, ice-cream makers and so on. Like South Africans, we also like to cook on coals, especially sausages enjoyed with strong mustard.

Importantly, the food in Finland is produced with sustainability in mind, and many of the ingredients can be found in nature.

Tell us a bit more about sustainability in food production.

Finnish food producers can take pride in their commitment to sustainability, food safety and animal welfare. For instance, Finnish milk producers are aiming to be carbon neutral by 2035. The piglets’ tails are not cut, as there is enough space and activation in the pens so the animals do not get stressed. Antibiotics have not been used for chicken meat production since 2010, there is no salmonella in

FISH IS A STAPLE PART OF THE FINNISH DIET © VISIT FINLAND, PHOTO BY ELINA MANNINEN

Finnish eggs, and the list goes on. This means that the Finnish ingredients are not only tasty, but also safe, healthy and can be consumed with clear conscious.

What is the significance of seasonality and its influence on Finnish cuisine?

The most popular pastime in the summer and fall for the Finns is to pick berries (wild blueberries, lingonberries, cloudberries, cranberries, etc.), wild herbs and mushrooms in the forests, and make delicious fresh dishes right after returning home. One can find at least 500 different types of edible mushrooms in Finland.

Visitors can also enjoy these activities, as the forests in Finland are open to the general public to forage for their own use, according to the Finnish so called “Everyman’s Rights”. Just remember to respect the pristine nature.

As these delicacies are seasonal, Finns make sure to store the savours of the summer and fall during the whole year by freezing, drying and pickling these treasures of the forest. Also, plentiful game can be found in the forests, and of course fish and river crawfish.

During the short growth period in the spring and summer it is light 24/7 and the grains and vegetables get an intensive flavour and get stocked with vitamins and minerals. One of the grains benefiting from the season of light, is oats.

Finnish oats are also considered as a superfood. Oat is good for digestion and in keeping the blood sugar in balance, it is also naturally high in beta-glucan with cholesterol lowering properties. The weather conditions and the soil in Finland are just perfect for oats to develop to their full potential. There are also exciting innovations, such as meat and milk substitutes made from oats.

Any Finnish info our readers simply have to know?

Up to now, little was known about Finnish cuisine in South Africa, but we aim is to change that.

Follow #YeboFinland on social media to find out more. Also stay tuned for an online international culinary cook-off between South Africa and Finland in November organised together with the SA Chef’s Association.

Although geographically far from each other, Finns and South Africans are more similar that one would think. We all love to eat, we love diversity of food, and we all love to share a meal!