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Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes in others have traditionally included various vegetables and mushrooms. Refugees from Karelia contributed to foods in other parts of Finland. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century. == Characteristics == In former times, the country's harsh climate meant that fresh fruit and vegetables were largely unavailable for nine months of the year, leading to a heavy reliance on staple tubers (initially turnip, later potato), dark rye bread and fermented dairy products, occasionally enlivened with preserved fish and meat. Traditionally, very few spices other than salt were available, and fresh herbs like dill were limited to the summer months. Many Finnish traditional dishes are prepared by stewing them for a long time in an oven, which produces hearty but bland fare. Forests and lakes were historically a major source of food, and produce from forests currently accounts for the distinctive traits in Finnish cuisine. The simplicity of traditional Finnish food has been turned into an advantage by shifting the emphasis to freshness. Modern Finnish restaurateurs now blend high-quality Finnish products with continental cooking techniques. This approach helped Helsinki's ''Chez Dominique'' to receive two Michelin stars in 2003 (''the restaurant closed in 2013''). Internationalization brought imported goods. As pasta, pizza, kebab, and hamburgers were integrated into Finnish menus, they displaced some traditional everyday dishes like cabbage casserole or herring fillets, which some consider inferior. As of the 20th century, when the majority of Finnish women entered the workforce, many traditional dishes that require long preparation time are reserved for holidays. Even with modern agriculture and transportation, food remains expensive in Finland relative to other European countries. This is notwithstanding the effect of accession to the European Union in 1995. The consequent elimination of trade barriers led prices of products like grains, meat, and milk to drop as much as 50%.〔Tietoaika 2/2005: ''EU:n tuoma hintaetu on tallella'' ()〕 Before that, heavy taxes and outright bans on imports that competed with local produce severely limited the availability of foreign or unseasonal food. Nowadays Finnish supermarkets and restaurants provide a variety of food from all over the world. Finnish cuisine is very similar to Swedish cuisine. In fact, Swedish dishes like Janssons frestelse (''janssoninkiusaus''), pyttipannu, and gravlax are common in Finland. The overarching difference is the Finns' preference for unsweetened foods. For example, while traditional Swedish rye bread includes plenty of syrup and spices, Finnish rye bread is unsweetened, even bitter. Finnish cuisine also bears some resemblance to German and Russian cuisines.〔(【引用サイトリンク】url=http://www.freshfromfinland.com/finnfood/ )〕 Sausages and buttered bread (like ''Butterbrot''), and ''kiisseli'' (kissel) and ''karjalanpiirakka'' (cf. pirozhki) are similar to their respective German and Russian counterparts. Finnish recipes, however, tend to favour fresh ingredients over canned or pickled foods as fresh vegetables, fish, and meat are available throughout the year.〔http://publications.theseus.fi/bitstream/handle/10024/12258/Hyrri.pdf?sequence=1〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Finnish cuisine」の詳細全文を読む スポンサード リンク
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