The story
Fish caught from clean waters has long been an important ingredient. When the men came back from fishing, the women would ask, ‘Did you bring home anything for the potatoes?
The Story
A characteristic feature of Kainuu’s food culture, spanning hundreds, if not thousands, of years, has been the supplementation of the daily diet with bounty from vast hunting grounds and wild flora. Fish caught in clear waters has long been a staple food. Indeed, when the men returned from fishing, the women of the house would ask, "Did you catch something to go with the potatoes?" The answer might be, "Well, there’s enough for a soup," or if the catch was meager "not even a minnow" or when fish were plentiful, the fisherman might reply "There were a few 'eyes' among them".
Food culture
Bread in its various forms is the foundation and pride of Kainuu’s culinary culture. Teokset, avokukot, and marjarönttöset rank among the most wanted and distinctive delicacies of the region. The forests and nature are the province’s greatest assets, a fact reflected in its food culture. People in Kainuu have long enjoyed an abundance of nature’s bounty: fish, game, and berries. The European smelt is the provincial fish of Kainuu. In the past, it was frequently used to make kapakala soup (a soup made from dried smelt). High-quality fish products, derived from both wild and farmed fish, are available throughout the region.
EU protected designation products
The EU's protection designation system adds value to products and protects food and agricultural products from misuse or counterfeiting of established names. Protected designation products are unique – they bring additional visibility to the region and help preserve its food culture. For consumers, the protection is a guarantee that the product's origin, ingredients, and production methods are known.
Recipes
Here you will find some classic recipes from Kainuu to inspire your cooking!