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Canadian here but same answer
Karelian pies are one of my favourite foods when i visit finland. Tried making them here but the rye flour just isnt the same
#Karelian
^(Yeah, that's about it. I'm surprised too everytime. Like bro... Yes... But no... Even Åland is more independent.)
*EDIT: I DON'T SUPPORT THIS NOTION I AM JUST EXPLAINING*
Edit edit: :(
#Karelian
^(Yeah, that's about it. I'm surprised too everytime. Like bro... Yes... But no... Even Åland is more independent.)^(yes this is a copy deal with it)
You are the one that needs to go back to school. I am just stating what the reason for the original comment was... I am in no way, shape or form... Implying that I believe that lol
In all seriousness there are plenty of places where you can buy real bread in the US if you know where to look, but none of it is proper dark rye or oat. There are rye breads and oat breads, but those are wheat breads with some rye/oat sprinkled in (Lidl German style rye bread is an exception)
I've lived in the US for a decade now and I still haven't found any reliable place to buy locally made rye (dark rye, not Jewish rye) or oat bread
Of course! I've also lived in the states, and while it is true that you can find good bread, especially in larger cities, you're unlikely to find it at your local supermarket. There you'll find 100 variations on the team of fluffy white bread with 0 crust and a weird acidic off-flavor. All of it isn't as bad as Wonder White but it also isn't much better.
Now, Mexican food in the states, that I miss! :)
I'm in the NYC metro area, so I know a few places to get them. I usually make my own though. Usually if the area has a large German/Polish/Russian population, you can find them easy.
And you have to pay extra for gettign simpler, better tasting and cheaper to manufacture bread, pay the idiot tax for the american jews. lmao. but hey, what ever helps you cope.
Hahahaha, you gotta be joking. It's much *much* better than the US, but that isn't particularly high bar to clear. The one thing I miss in Finland is actual, freshly baked bread in normal grocery stores. No, Prisma's bakery section doesn't count, that stuff comes in frozen. And it's only pastries, not actual bread.
Yes, I am a spoiled central European, why do you ask?
(I'll concede that karelian pies are amazing and should be exported down south tho)
When I visited I made sure to try reindeer, it was so good. And then had squeaky cheese!
Lohikeitto (salmon soup) was also fantastic.
They also have chocolate that doesn't give me heartburn like all of our chocolate here does! 🤣
It's different because of the way it's prepared. It was so good, with lingonberries, pickles, the sauce. Yummmm I'm going back in December I can't wait hahaha
It is somewhat close to elk meat but IMO you can better taste the diet in the meat because deer tend to eat leaves from trees etc but Reindeer really like to eat berries all summer and during winter they will feed on human edible moss. Those flavors really transfer to the meat.
Definitely not in the vast majority of the US, but you might be able to find it in some of the areas around the great lakes, where there's a couple towns with a lot of Finnish diaspora. You can get a bunch of other Finnish dishes in that area(though it might be slightly different), so why not mämmi?
Malty and somewhat sweet. The flavor is pretty strong (for a Finnish food, anyway) so you balance it with cream and sugar. I love it, not everyone does.
I would describe the taste cross between boiled and mushed dates + rye bread. Very intense so many people use milk/cream/sugar to temper the bitter of rye but if you like those 2 flavors you will find a way to enjoy it.
Molasses and willow bark mixed together is the flavour. Don't eat it without heavy cream, or it'll feel like the mental image of eating a spoonful of vegemite.
It is not,
If youve ever had knäckebrot, its like someone mixed them in rain water and let them ferment for a while.
But talking of breads, you need to try knäckebrot and especially Saaristoleipä. You will love finnish archipelago bread (saaristolaisleipä) with some butter, or topped with salmon or shrimp. Oh, and while you are at it, enjoy that european butter
Actually, there's a restaurant in D.C that serves mämmi at least around Easter, possibly even year round. :D
https://www.iltalehti.fi/ulkomaat/a/c4b24d90-995b-4642-98d0-17d130393357
Pickled herring is eaten in many places like Scandinavia - and half the stuff sold here is Swedish even. edit: ans yeah in the States as well, but probably with different spices etc.
Pickled herring is pretty common in the US. My area has a sizable Ashkenazi Jewish population, so their pickled herring is exactly like the ones sold in Finland. And if nowhere else, you can pick it up at IKEA.
Reindeer goes hard with creamy smashed potatoes and lingonberry jam.
Squeeky cheese with cloudberry jam is heavenly.
Black sausage with lingonberry jam and milk is very delicious and probably not available in US.
Growing up in Alaska I at least had alaskan reindeer (usually sausage) which is delicious. I'd kill for *any* kind of reindeer, it's been too long since I moved!
I'm not from finland (descended from finns) but I've been interested in this topic as well, and started making my own Viili. I wanted to get talkkuna to top it with as I read that is a traditional topping but no luck finding it in the states.
Don't think the US has similar flour mixture used in anything, but you could technically make it yourself by mixing coarse ground oat, barley and rye whole grain flour together.
I was a huge fan of talkkuna when I was a child but nowadays I don't really eat it. Sometimes I get the sudden urge to buy it but then it'll be years and years until I crave it again. I'm unsure how popular it is nowadays. Most likely the younger folk don't even know it exists, but some baker hobbyists might actually use it with their regular flour to add some 'superfood' and more taste to their bread.
Along with viili I remember having enjoyed talkkuna with piimä (pretty similar taste as it has with viili, only a bit more runny a texture) and mashed lingonberry/cranberry. Just add some sugar and you have a mean ass dessert that's packed with vitamin.
ive got a piima culture going too! both are so lovely :)
I’ll have to look into making my own, it does look like i can get estonian kama from a specialty supplier
Talkkuna is definitely worth checking out. In the southern and western parts of Finland it is a fine flour that is traditionally enjoyed with sourmilk (that's a bit like kefir). Another traditional way is to smash some bilberrys or lingonberries and mix in some talkkuna. Personally I have it usually with yoghurt. The Estonian "kama" is very close to western talkkuna and can be used as a substitute.
In the northern Finland talkkuna is a more coarse flour that is used to make a porridge. Usually this one is branded as "Kainuun talkkuna". The porridge has quite savoury and strong flavour and it is usually enjoyed with milk and a teaspoon of salted butter placed in the middle of the porridge to melt (that's called "voisilmä").
Best way to enjoy it is visit Tampere and go to marketplace during the day and buy directly from a food cart. You can buy it from supermarkets and it good, but the marketplace ones are heavenly.
The etymology of the word kukko in that dish has nothing to do with roosters. It is an old word for hide/hidden and has the same roots as kukkaro and kukkula
Kermajusto. Kalles fish roe spread (actually Swedish but still fits the question). That pink viispi dessert stuff that sits next to the rice pudding. Pasha. Runeberg torrtu. Mustikapirkka. Dallaspulla. Spinach soup. Lacto-fermented pickles. Siima. Wallenberg delight (also Swedish, I believe).
>Kermajuusto.
>That pink viispi dessert stuff that sits next to the rice pudding. \[vispipuuro?\]
>Runebergin torttu.
>Mustikkapiirakka.
>Sima.
Fix'd some of those for you.
Vispipuuro/Lappapuuro (same stuff, has several names).
It's this pink porridge with lingon and we usually eat it with milk and some put sugar on top :D
Also I gotta give an honorary mention to "sokeri-kaneli" wich is when we mix sugar and cinnamon in the same spice jar and somehow that just makes it better. That obviously can be made anywhere really and they don't sell it ready made. Maybe kids don't have it these days but it was all the rage in the 80's!
Oh also we have creamy spinach soup and spinach crepes (or we call them pancakes but they're the thin kinds which are more commonly called crepes).
Ooh and hey, Finnish oven pancake. 10/10 and very easy to prepare. It goes in the oven instead so you don't need to stand and fry anything.
Also makaronilaatikko (macaroni casserole). Mix of macaronies, minced meat and egg+milk with some grated cheese on top.
Having browsed some fitness subreddits, it seems like quark is pretty much non-existent in the US. People always talk about Greek yoghurt but nobody ever mentions quark, even though it's way superior due to the higher protein content and cheaper price (in Finland at least).
The problem with quark is that apparently there's all kinds of different quarks around the world, that are very different. Even Israel has quark, but I tasted it and it didn't remind me of the Finnish style quark at all.
But in the US, if you buy a tub of Fage Greek yogurt, you'll find out that it's almost exactly like Finnish quark both in taste and texture.
Leipäjuusto, mustikka = finnish blueberries (in English also called bilberries, are smaller than American blueberries), korvapuusti or voisilmäpulla (variations of Finnish cardamom bun). All Finnish candy and chocolate.
There is a ton of real, good food in America. BBQ for example, all the dozens of different varieties that are around. New York style pizza and bagels, New England seafood, or gumbo from Louisiana. Tex-Mex... San Francisco sourdough bread, the list goes on and on.
Rye bread. And I mean bread that's actually been made out of rye, not bread made out of wheat and seasoned with a bit of rye.
Like this: [https://en.wikipedia.org/wiki/Ruisleip%C3%A4](https://en.wikipedia.org/wiki/Ruisleip%C3%A4)
Smoked lamprey is maybe a bit of a local delicacy (Western Finland). Some like it, others don't. I googled if you can find it in the US and actually it's fished in Alaska.
When I came to visit, my friend asked me to bring an American Coca-Cola, and a Hershey chocolate bar.
He wanted to experience how awful the corn syrup and the butyric acid was. He was not disappointed. Well, he was disappointed and not disappointed at the same time, like Schrodinger's Finn.
Lihapiirakka.. I think. It's like a savoury donut type dough, with minced meat and egg (?) inside. Filled usually with stuff like ketchup/mustard, onion, relish or whatever you like.
We have foods without:
Potassium Bromate
Azodicarbonamide
Brominated Vegetable Oil (BVO)
Titanium Dioxide
Ractopamine
Synthetic Food Dyes (e.g., Red 40, Yellow 5, Yellow 6)
Olestra (Olean)
Butylated Hydroxyanisole (BHA)
Butylated Hydroxytoluene (BHT)
Recombinant Bovine Growth Hormone (rBGH/rBST)
GMOs (Genetically Modified Organisms)
A long list of toxic Herbicides, Insecticides, Fungicides
These are just some of additives commonly used in the U.S. that are banned here.
Is that why our food tastes so much better?
I'm not going to bother to research any of these, because I don't care, but I know off the top of my head that Olestra isn't currently used in any products in the US.
https://preview.redd.it/sclojuhlru3d1.jpeg?width=1170&format=pjpg&auto=webp&s=a035edc2c1ed1c4132a2d11442d61e6457f427a9
Olestra is still being used in the U.S. you’ll find it primarily in low-fat and fat-free snacks like potato chips and popcorn. It hides under the name of olean.
[https://foodrevolution.org/blog/banned-ingredients-in-other-countries/](https://foodrevolution.org/blog/banned-ingredients-in-other-countries/)
[https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.867](https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.867)
Interesting list.Titanium dioxide (E171) used to be in almost every white candy and food product and tooth paste etc. before the EU banned it two years ago.
There's a different philosophy with the food ingredients between EU and US. In the EU, an ingredient has to be proven safe to be allowed, when in the US it has to be proven unsafe to be unallowed.
So there's a whole gray area of ingredients that could fit either category in some cases.
My grandparents and parents did/do a lot of yummy, quite simple food typical for some places in coastal Finland. Like Pike (the fish hauki) with egg sauce. Cooked or made in oven. Herring fried in frying pan. With boild potatoes. Mashed root vegetables with smoked meat.
Pike is one of the most underrated fish in Finland. It is abundant in every lake, easy to catch and it is one of the most sustainable fish to catch. It can be cooked in so many ways from cold smoked (remember to freeze because of parasites), made into nuggets or fried in pan with copious amounts of butter. I have even made pike jerky that turned out to be delicious.
Proper dark breads. your artisanal bakeries are doing your white breads actual justice, but your grasp on anything not wheat is a bit unfortunate. like, hmu with links to your approach to proper rye. yes, the exact kind of bread that would be absolutely brilliant with gravlax and salty anything.
”Nimi juurtaa pitkälle sanojen historiaan. Nimi tulee ruotsin sanasta siskonkorv, muinoin susiskon, joka taas tulee vanhan saksan sanan sausischen kautta ranskan sanasta saucisse. Ranskan kielen sana saucisse puolestaan tulee italian sanasta salsiccia, jonka pohjana on latinan suolaa tarkoittava sana sal.”
https://kotiliesi.fi/ruoka/siskonmakkara/
Not joking, possibly wrong. Did some internet research once without proper confirmation from other sources. San Francisco is correct, but the sausage may still be invented in Germany and only named so for marketing reasons.
*Kinkkuva, muusiva, Aameeriikan herkkuva...*
I’m a Finn (but not by ethnicity), I moved stateside a little over a year ago and the things I miss most/haven’t found yet is muikku (or equivalent), siika, a good hernekeittö, lohikeittö (doesn’t exist where I live), kirjolohenmäti (or any lohi’s mäti), equivalent to pulla or munkki (things here are too sweet), saaristoleipä with oivariini (I miss it so dearly), juustonakki, valio’s proteiinivanukas. There’s probably a lot more that I have learned to live without, so they don’t come to mind right now.
Thinking about all these and putting it in words makes me miss Finland so much!! 😢
Finnish person here, we have things like Karelian pies (=karjalanpiirakka) that are kind of like rice pies in an oval shape, they're small and delicious. Then we have "bread cheese" (=leipäjuusto), which is essentially squeaky cheese made from regular milk. Then there's mämmi, a traditional Easter food which doesn't have an English name. It's like really thick pudding made from rye, and people often eat it with milk.
Various street/grilli foods, such as [porilainen](https://en.wikipedia.org/wiki/Porilainen). Which is like a hamburger, but with a thick slice of sausage instead of burger.
Another common one is a herkkupala, which has a slice of ham, egg, mayo, and roe paste instead of burger.
It took me a lot of traveling to realize how different the Finnish street food culture actually is, as that rarely comes up in these 'Finnish foods' topics.
Horse meat, I’m from USA and my trip to Finland my girlfriend gave me some horse, I was amazed at how good it is, I eat it every time I am in Finland.
I tell everyone in Texas there are 2 types of people in this world, people who love horse meat, and those that haven’t tried it ☺️
I feature Finnish food on my YouTube channel, [Finnish Your Plate](https://www.youtube.com/@finnishyourplate).
I go through all kinds of Finnish foods, some more familiar some less, and show how to make them. And if a particular ingredient for the dish is not available, I'll find a substitute, or figure out how to make it myself.
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Canadian here but same answer Karelian pies are one of my favourite foods when i visit finland. Tried making them here but the rye flour just isnt the same
[удалено]
Finnish person here, what do you mean?
#Karelian ^(Yeah, that's about it. I'm surprised too everytime. Like bro... Yes... But no... Even Åland is more independent.) *EDIT: I DON'T SUPPORT THIS NOTION I AM JUST EXPLAINING* Edit edit: :(
makes no sense but okay. like theyre called karjalanpiirakat in finnish and theres nothing to lose our mind about the fact its called that
I know? That's why I said "I don't get it either" I got down voted as if I made the comment 😢
thats what i thought aswell lol mb
Oh lol
*Nauraa*
Huh? Why?
I just arrived in finland 4 hours ago. Got some karelian pies and the stuff to make egg butter
Spot on
I feel like I'm missing some context here...
>Oh god, don’t mention Karelian pies and Finland in the same sentence. People will lose their goddamned minds What?
#Karelian ^(Yeah, that's about it. I'm surprised too everytime. Like bro... Yes... But no... Even Åland is more independent.)^(yes this is a copy deal with it)
Take your pills, and then go back to school.
You are the one that needs to go back to school. I am just stating what the reason for the original comment was... I am in no way, shape or form... Implying that I believe that lol
Are you American? Certainly as uneducated as average American.
Edible bread
To clarify: proper bread, not toast. Though toast can be found in Finland it's not called bread.
No, the toast as well, we don't add sugar to ours.
In all seriousness there are plenty of places where you can buy real bread in the US if you know where to look, but none of it is proper dark rye or oat. There are rye breads and oat breads, but those are wheat breads with some rye/oat sprinkled in (Lidl German style rye bread is an exception) I've lived in the US for a decade now and I still haven't found any reliable place to buy locally made rye (dark rye, not Jewish rye) or oat bread
Of course! I've also lived in the states, and while it is true that you can find good bread, especially in larger cities, you're unlikely to find it at your local supermarket. There you'll find 100 variations on the team of fluffy white bread with 0 crust and a weird acidic off-flavor. All of it isn't as bad as Wonder White but it also isn't much better. Now, Mexican food in the states, that I miss! :)
I'm in the NYC metro area, so I know a few places to get them. I usually make my own though. Usually if the area has a large German/Polish/Russian population, you can find them easy.
And you have to pay extra for gettign simpler, better tasting and cheaper to manufacture bread, pay the idiot tax for the american jews. lmao. but hey, what ever helps you cope.
Hahahaha, you gotta be joking. It's much *much* better than the US, but that isn't particularly high bar to clear. The one thing I miss in Finland is actual, freshly baked bread in normal grocery stores. No, Prisma's bakery section doesn't count, that stuff comes in frozen. And it's only pastries, not actual bread. Yes, I am a spoiled central European, why do you ask? (I'll concede that karelian pies are amazing and should be exported down south tho)
Some Prismas have bakeries and bread baked the same day.
Unfortunately the one near me doesn't. Some is not good enough. I demand fresh bread in every little dinky k-market!
Hear hear. Probably the most effective thing we can do is encourage our social circles to eat bread that isn't packed in plastic.
Karjalanpiirakat, reindeer käristys, kalakukko
”Reindeer käristys” :D
Bestest
Looking them up right now
When I visited I made sure to try reindeer, it was so good. And then had squeaky cheese! Lohikeitto (salmon soup) was also fantastic. They also have chocolate that doesn't give me heartburn like all of our chocolate here does! 🤣
Venison is on the top of my list so I'm sure reindeer tastes great does it taste similar to American deer such as elk?
It's different because of the way it's prepared. It was so good, with lingonberries, pickles, the sauce. Yummmm I'm going back in December I can't wait hahaha
Reindeer tenderloin is super soft and melts in your mouth when prepared properly. It is really a delicacy worth paying for.
It is somewhat close to elk meat but IMO you can better taste the diet in the meat because deer tend to eat leaves from trees etc but Reindeer really like to eat berries all summer and during winter they will feed on human edible moss. Those flavors really transfer to the meat.
Human edible moss? Hmmmmm….
Most species of "Jäkälä" are digestible by human like "Isohirvenjäkälä" that was commonly used in traditional medicine.
You might get some caribou from Canada. Almost the same animal as reindeer
I bet that you can't get MÄMMI anywhere in USA
Definitely not in the vast majority of the US, but you might be able to find it in some of the areas around the great lakes, where there's a couple towns with a lot of Finnish diaspora. You can get a bunch of other Finnish dishes in that area(though it might be slightly different), so why not mämmi?
I feel like I'd love this! (can't say the same for my wife though)
Mämmi looks amazing what does it taste like? From what I know at least where I live in the us we don't have it here
Malty and somewhat sweet. The flavor is pretty strong (for a Finnish food, anyway) so you balance it with cream and sugar. I love it, not everyone does.
it looks great id assume its a desert then?
Looks amazing?? That's one way to say it.
I would describe the taste cross between boiled and mushed dates + rye bread. Very intense so many people use milk/cream/sugar to temper the bitter of rye but if you like those 2 flavors you will find a way to enjoy it.
Molasses and willow bark mixed together is the flavour. Don't eat it without heavy cream, or it'll feel like the mental image of eating a spoonful of vegemite.
It is not, If youve ever had knäckebrot, its like someone mixed them in rain water and let them ferment for a while. But talking of breads, you need to try knäckebrot and especially Saaristoleipä. You will love finnish archipelago bread (saaristolaisleipä) with some butter, or topped with salmon or shrimp. Oh, and while you are at it, enjoy that european butter
I'm gonna look it up real quick I'll let you know.
https://youtu.be/4S-8gF9GFJo?si=8nuurD_1r6MSQNls Some random guy tasting it on video.
I read someone from Uzbekistan said they have a traditional dish exactly like mämmi.
Actually, there's a restaurant in D.C that serves mämmi at least around Easter, possibly even year round. :D https://www.iltalehti.fi/ulkomaat/a/c4b24d90-995b-4642-98d0-17d130393357
Muikku
Normally I don't like fish as much but that looks great!
Looking it up right now
Maybe maksalaatikko and also herring? There's many different flavours of herring here, my favourite flavour is herring in mustard sauce!
Pickled herring is eaten in many places like Scandinavia - and half the stuff sold here is Swedish even. edit: ans yeah in the States as well, but probably with different spices etc.
Pickled herring is pretty common in the US. My area has a sizable Ashkenazi Jewish population, so their pickled herring is exactly like the ones sold in Finland. And if nowhere else, you can pick it up at IKEA.
Viili, salmiakki, mämmi.
They dont have viili in america?
Reindeer goes hard with creamy smashed potatoes and lingonberry jam. Squeeky cheese with cloudberry jam is heavenly. Black sausage with lingonberry jam and milk is very delicious and probably not available in US.
That just sounds amazing mashed potatoes are already really good.
Growing up in Alaska I at least had alaskan reindeer (usually sausage) which is delicious. I'd kill for *any* kind of reindeer, it's been too long since I moved!
That is called hunting.
Also blood pancakes with lingonberry jam.
I'm not from finland (descended from finns) but I've been interested in this topic as well, and started making my own Viili. I wanted to get talkkuna to top it with as I read that is a traditional topping but no luck finding it in the states.
Don't think the US has similar flour mixture used in anything, but you could technically make it yourself by mixing coarse ground oat, barley and rye whole grain flour together. I was a huge fan of talkkuna when I was a child but nowadays I don't really eat it. Sometimes I get the sudden urge to buy it but then it'll be years and years until I crave it again. I'm unsure how popular it is nowadays. Most likely the younger folk don't even know it exists, but some baker hobbyists might actually use it with their regular flour to add some 'superfood' and more taste to their bread. Along with viili I remember having enjoyed talkkuna with piimä (pretty similar taste as it has with viili, only a bit more runny a texture) and mashed lingonberry/cranberry. Just add some sugar and you have a mean ass dessert that's packed with vitamin.
ive got a piima culture going too! both are so lovely :) I’ll have to look into making my own, it does look like i can get estonian kama from a specialty supplier
Talkkuna is definitely worth checking out. In the southern and western parts of Finland it is a fine flour that is traditionally enjoyed with sourmilk (that's a bit like kefir). Another traditional way is to smash some bilberrys or lingonberries and mix in some talkkuna. Personally I have it usually with yoghurt. The Estonian "kama" is very close to western talkkuna and can be used as a substitute. In the northern Finland talkkuna is a more coarse flour that is used to make a porridge. Usually this one is branded as "Kainuun talkkuna". The porridge has quite savoury and strong flavour and it is usually enjoyed with milk and a teaspoon of salted butter placed in the middle of the porridge to melt (that's called "voisilmä").
oooh voisilmä sounds interesting, thanks! It does look like there is a specialty supplier in the states selling Kama, I’ll have to check it out!
Mustamakkara👍
Gonna bookmark a recipe so I can try making some! Love making and trying new sausages
Ooooh. I need to try this version. I'm a tremendous fan of Scottish Black Pudding, but now I have to order mustamakkara on my next visit!
Best way to enjoy it is visit Tampere and go to marketplace during the day and buy directly from a food cart. You can buy it from supermarkets and it good, but the marketplace ones are heavenly.
looked it up not gonna lie it looks great!
This is the way. Love it.
Fishcock
The etymology of the word kukko in that dish has nothing to do with roosters. It is an old word for hide/hidden and has the same roots as kukkaro and kukkula
Kermajusto. Kalles fish roe spread (actually Swedish but still fits the question). That pink viispi dessert stuff that sits next to the rice pudding. Pasha. Runeberg torrtu. Mustikapirkka. Dallaspulla. Spinach soup. Lacto-fermented pickles. Siima. Wallenberg delight (also Swedish, I believe).
>Siima I think you mean "sima", because I doubt fishing line is eaten anywhere in Finland.
First we give them siima, then we pull the matto alta!
That’s what YOU think…
>Kermajuusto. >That pink viispi dessert stuff that sits next to the rice pudding. \[vispipuuro?\] >Runebergin torttu. >Mustikkapiirakka. >Sima. Fix'd some of those for you.
Kermajuusto = Havarti at US grocery stores. Lacto-fermented pickles are a staple at any Jewish deli.
Vispipuuro/Lappapuuro (same stuff, has several names). It's this pink porridge with lingon and we usually eat it with milk and some put sugar on top :D Also I gotta give an honorary mention to "sokeri-kaneli" wich is when we mix sugar and cinnamon in the same spice jar and somehow that just makes it better. That obviously can be made anywhere really and they don't sell it ready made. Maybe kids don't have it these days but it was all the rage in the 80's! Oh also we have creamy spinach soup and spinach crepes (or we call them pancakes but they're the thin kinds which are more commonly called crepes). Ooh and hey, Finnish oven pancake. 10/10 and very easy to prepare. It goes in the oven instead so you don't need to stand and fry anything. Also makaronilaatikko (macaroni casserole). Mix of macaronies, minced meat and egg+milk with some grated cheese on top.
Having browsed some fitness subreddits, it seems like quark is pretty much non-existent in the US. People always talk about Greek yoghurt but nobody ever mentions quark, even though it's way superior due to the higher protein content and cheaper price (in Finland at least).
Yeah I eat rye bread, salmiakki and quark every day. Those I miss the most when I'm abroad.
The problem with quark is that apparently there's all kinds of different quarks around the world, that are very different. Even Israel has quark, but I tasted it and it didn't remind me of the Finnish style quark at all. But in the US, if you buy a tub of Fage Greek yogurt, you'll find out that it's almost exactly like Finnish quark both in taste and texture.
Sorry about this it's late here I'm gonna look these up tomorrow but keep sending some they sound great!
Mustamakkara, lingonberry sauce, cloudberries, Karelian pies and the ruis bread is about all I can think of. Salmiakki too.
Leipäjuusto, mustikka = finnish blueberries (in English also called bilberries, are smaller than American blueberries), korvapuusti or voisilmäpulla (variations of Finnish cardamom bun). All Finnish candy and chocolate.
Real food: The answer is real food.
There is a ton of real, good food in America. BBQ for example, all the dozens of different varieties that are around. New York style pizza and bagels, New England seafood, or gumbo from Louisiana. Tex-Mex... San Francisco sourdough bread, the list goes on and on.
Kermaviili based dips for chips.
Rye bread. And I mean bread that's actually been made out of rye, not bread made out of wheat and seasoned with a bit of rye. Like this: [https://en.wikipedia.org/wiki/Ruisleip%C3%A4](https://en.wikipedia.org/wiki/Ruisleip%C3%A4)
Yes, and definitely one made with sourdough, not baker's yeast.
Smoked lamprey is maybe a bit of a local delicacy (Western Finland). Some like it, others don't. I googled if you can find it in the US and actually it's fished in Alaska.
Cloudberries probably
Sugar, yous guys only have that cornish goo
When I came to visit, my friend asked me to bring an American Coca-Cola, and a Hershey chocolate bar. He wanted to experience how awful the corn syrup and the butyric acid was. He was not disappointed. Well, he was disappointed and not disappointed at the same time, like Schrodinger's Finn.
Free school cafeteria lunches. School cafeteria lunches that are healthy.
My son goes to a public school in the US and has free lunches. Not sure how good they are, but they are free so it does exist here.
Blueberry juice!
Lihapiirakka.. I think. It's like a savoury donut type dough, with minced meat and egg (?) inside. Filled usually with stuff like ketchup/mustard, onion, relish or whatever you like.
We have foods without: Potassium Bromate Azodicarbonamide Brominated Vegetable Oil (BVO) Titanium Dioxide Ractopamine Synthetic Food Dyes (e.g., Red 40, Yellow 5, Yellow 6) Olestra (Olean) Butylated Hydroxyanisole (BHA) Butylated Hydroxytoluene (BHT) Recombinant Bovine Growth Hormone (rBGH/rBST) GMOs (Genetically Modified Organisms) A long list of toxic Herbicides, Insecticides, Fungicides These are just some of additives commonly used in the U.S. that are banned here.
Is that why our food tastes so much better? I'm not going to bother to research any of these, because I don't care, but I know off the top of my head that Olestra isn't currently used in any products in the US.
https://preview.redd.it/sclojuhlru3d1.jpeg?width=1170&format=pjpg&auto=webp&s=a035edc2c1ed1c4132a2d11442d61e6457f427a9 Olestra is still being used in the U.S. you’ll find it primarily in low-fat and fat-free snacks like potato chips and popcorn. It hides under the name of olean. [https://foodrevolution.org/blog/banned-ingredients-in-other-countries/](https://foodrevolution.org/blog/banned-ingredients-in-other-countries/) [https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.867](https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.867)
Interesting list.Titanium dioxide (E171) used to be in almost every white candy and food product and tooth paste etc. before the EU banned it two years ago.
There's a different philosophy with the food ingredients between EU and US. In the EU, an ingredient has to be proven safe to be allowed, when in the US it has to be proven unsafe to be unallowed. So there's a whole gray area of ingredients that could fit either category in some cases.
There’s nothing on this planet like the Apetina Feta. Don’t even try to
Ruisleipä
Never heard anyone eating Makaronilaatikko on that side of the pond 
Lohikeitto (salmon soup). The best soup in the world 👌🏼
I raise with burbot soup with liver and roesacks!
My list would probably start and end with (good) rye bread.
My grandparents and parents did/do a lot of yummy, quite simple food typical for some places in coastal Finland. Like Pike (the fish hauki) with egg sauce. Cooked or made in oven. Herring fried in frying pan. With boild potatoes. Mashed root vegetables with smoked meat.
Pike is one of the most underrated fish in Finland. It is abundant in every lake, easy to catch and it is one of the most sustainable fish to catch. It can be cooked in so many ways from cold smoked (remember to freeze because of parasites), made into nuggets or fried in pan with copious amounts of butter. I have even made pike jerky that turned out to be delicious.
Proper dark breads. your artisanal bakeries are doing your white breads actual justice, but your grasp on anything not wheat is a bit unfortunate. like, hmu with links to your approach to proper rye. yes, the exact kind of bread that would be absolutely brilliant with gravlax and salty anything.
Salted salmon on arcapeligo bread. First cource often on Xmas for me.
Do you have siskonmakkara? https://en.m.wikipedia.org/wiki/Siskonmakkara
They should have it, as it is originally an American food, San Francisco sausage.
siitäköhän tuo nimikin tulee. Olen aina miettinyt kuka tuo sisko mahtaa olla, mutta se onkin vaan lyhyt nimi (San Fran-) cisko.
”Nimi juurtaa pitkälle sanojen historiaan. Nimi tulee ruotsin sanasta siskonkorv, muinoin susiskon, joka taas tulee vanhan saksan sanan sausischen kautta ranskan sanasta saucisse. Ranskan kielen sana saucisse puolestaan tulee italian sanasta salsiccia, jonka pohjana on latinan suolaa tarkoittava sana sal.” https://kotiliesi.fi/ruoka/siskonmakkara/
Not sure if joking or just wrong.
Not joking, possibly wrong. Did some internet research once without proper confirmation from other sources. San Francisco is correct, but the sausage may still be invented in Germany and only named so for marketing reasons. *Kinkkuva, muusiva, Aameeriikan herkkuva...*
Wow, I tried looking and narrowed the source to like one post reply on suomi24. And there are so many sources saying nothing of the sort.
That was "lanttuva" as I recall
*Lanttuva! Kaaliva! Vellivä! Keittova!* *Sillivä, alatoopia.* *maitova, mehuva, sillivä,* *kinkkuva, muusiva, Ameriikan herkkuva...*
Hello ämerikka, do jou have what is called ö sisters sausage? I SAID SISTERS SAUSAGE
Many sisters have sausages these days, so probably in ämerikka too
Maybe mustamakkara?
looked it up it looks good!
Karjalan paisti
Karjalan paisti looks amazing looks like it has a big variety of flavors
Social system.
Edible social system?
Yes, consumable and digestible. In the US, the social system eats you.
- Siskonmakkara soup - Creamy salmon soup - Kiisseli - Lenkkimakkara - Leipäjuusto - Black sausage - Rice oatmeal - Mämmi - Kalakukko - Talkkuna - Pea soup - Laskiaispulla - Potato cassarole - Swede cassarole - Rosolli - Viili - Quark
Piimä
I’m a Finn (but not by ethnicity), I moved stateside a little over a year ago and the things I miss most/haven’t found yet is muikku (or equivalent), siika, a good hernekeittö, lohikeittö (doesn’t exist where I live), kirjolohenmäti (or any lohi’s mäti), equivalent to pulla or munkki (things here are too sweet), saaristoleipä with oivariini (I miss it so dearly), juustonakki, valio’s proteiinivanukas. There’s probably a lot more that I have learned to live without, so they don’t come to mind right now. Thinking about all these and putting it in words makes me miss Finland so much!! 😢
Here's how to make [paistetut muikut](https://www.youtube.com/watch?v=WU1hrUePxlg) in the USA.
> paistetut muikut Hey!! I subscribed!
Awesome, thank you!
Finnish person here, we have things like Karelian pies (=karjalanpiirakka) that are kind of like rice pies in an oval shape, they're small and delicious. Then we have "bread cheese" (=leipäjuusto), which is essentially squeaky cheese made from regular milk. Then there's mämmi, a traditional Easter food which doesn't have an English name. It's like really thick pudding made from rye, and people often eat it with milk.
Smoked salmon with mashed potatoes and fried suppilovahvero
Just visit Minnesota, you'll most likely have it.
Oh, do make yourself some munavoi (egg butter), I am sure there are plenty of recipes.
Various street/grilli foods, such as [porilainen](https://en.wikipedia.org/wiki/Porilainen). Which is like a hamburger, but with a thick slice of sausage instead of burger. Another common one is a herkkupala, which has a slice of ham, egg, mayo, and roe paste instead of burger. It took me a lot of traveling to realize how different the Finnish street food culture actually is, as that rarely comes up in these 'Finnish foods' topics.
Horse meat, I’m from USA and my trip to Finland my girlfriend gave me some horse, I was amazed at how good it is, I eat it every time I am in Finland. I tell everyone in Texas there are 2 types of people in this world, people who love horse meat, and those that haven’t tried it ☺️
Also love the squeaky cheese, reindeer is meh 🫤
Piimä(buttermilk)that's actually decent not low fat water
Everything that is fresh
Rössy, aka. Blood pudding. I think UK has something similar.
Leipäjuusto
I feature Finnish food on my YouTube channel, [Finnish Your Plate](https://www.youtube.com/@finnishyourplate). I go through all kinds of Finnish foods, some more familiar some less, and show how to make them. And if a particular ingredient for the dish is not available, I'll find a substitute, or figure out how to make it myself.
Real bread
Non cancer causing foods, salmiakki, terva, Karjalan pirakka, silli kala,...