Norway has a rich diversity when it comes to food. The land of the midnight sun has a wide range of variable foods on its gastronomic plate.
Embraced with mountains, extensive glaciers and the deep sea estuary, Norway is one of the Scandinavian countries which home to the Vikings and has historical antiquity. Norway has been displaying the audaciousness and ascertainment of the past with its culture, heritage and local ambience and also has the ability to welcome the neoteric era in harmony with the modern age. Also known as the “land of the midnight sun”, Norway is eminent for the magical phenomenon of the northern lights.
The skies of Norway have always been the most attractive part for tourists. The glistening waves of lights at midnight in the form of “lights” have attracted flocks of tourists towards it from all over the world. Apart from this, its scenic fjords and unprecedented lakes further make it an even more beautiful place for exploration.
Norway is also an iconic country for gastronomic tourism as the foods of this country have the quality to attract and fascinate food lovers for its intricate historical background and can create impact the food-loving heart and tummy. Norwegian food culture values unostentatious and salubrious food. You will get plenty of delicious and nutritious meals depending on where you are staying in Norway, what is grown locally, and what season it is. With its scenically varied landscapes and one of the world’s longest coastlines, Norway glorifies an abundance of healthy, fresh ingredients. Here you can read more about what you will commonly be served in Norway:
Seafood
Norway is known for its soothing and pellucid waters, which provide the perfect habitat for countless species of fish. Inland Norway is home to hundreds of rivers and lakes, and the Norwegian coastline offers luscious deep-sea fishing. Preparation of supreme quality fish has always been a premier part of Norwegian food culture.
Tørrfisk or dried cod has been a major export for centuries and has more recently been joined by an augmentative industry in fresh salmon and the Arctic cod called Skrei. Also, king crab is available which can surely mesmerize and penetrate your taste buds which were extremely delicious and sapid and food preparation is much aristocratic and palatable.
“One might think that areas north of the Arctic Circle are inhospitable in many ways, yet their ingredients are pure and very fresh, and taste good.”
~ Gunnar Jensen, Head Chef at Mathallen in Tromsø
Meat preparation that will blow your taste and mind both
Moose meat is a delicacy and fineness when prepared accurately, and the taste is typically compared to venison.elggryte, a traditional moose stew utilising the flavours of the forest. Gryte means pot in Norwegian, and what better way to cook in the chilled months than with everything stewing together in one pot. These meats are used in a variety of dishes such as karbonader (meat patties), kjøttkaker (meatballs), pølser (sausages), and spekemat (cured meats).
Stews are a great way to tenderize the meat and concentrate the flavours. They are warming and filling, and easy to make. They cook together in one pot and can be made both indoors and outdoors. Elgkarbonader, Norwegian moose meat cakes, is another delicious cuisine in Norway that can drive you crazy, due to its taste and delicacy.
Grouse meat is another famous ingredient for a Norwegian food plate. The breast of young grouse is tender, with a mild, gamey taste. The rest of its flesh has a more intense flavour. Ryper Med Mormors Saus – As traditional Christmas dinner, for a fall gathering with good friends, or maybe it’s the grouse hunter himself who hosts the party. Grouse tastes great for any occasion.
To generate your food fiesta last longer by trying some Norwegian culinary specialities such as
Røkelaks (smoked salmon)
Available as whole or slice of fish wish served with mustard sauce, absolutely delicate and tender.
Tørrfisk (dried cod) Small slices of brittle stockfish make a perfect snack. Dried cod is available with different preparations.
Brunost (sweet brown cheese)
This sweet brown cheese is the national soul and emotion. Although most brown cheeses are made of cow’s milk, there is also a variety made from goat’s milk as well that has a sharper flavour and gusto. Don’t forget to pick up a cheese slicer, called ostehøvel in Norwegian, a beautiful tool that’s typically found in every Norwegian kitchen.
Sild (herring)
Herring is used in a wide variety of dishes and comes in a myriad of delicious marinades and flavours.
Flatbrød is a dried and crisp type of flatbread, far thinner than even the fanciest laptop. Perfect with soups and stews, or topped with cured meats and sour cream.
Lefse
A traditional thin flatbread consisting of flour, potatoes, milk and butter, made with traditional techniques. Usually served folded with a thin layer of butter, sugar and cinnamon inside.
Waffle mix and waffle iron
If you want to experience real Norwegian kos, try a tasty Norwegian-style waffle.
Traditionally, Norwegians enjoy locally produced beverages including cider, craft beer, gin and vodka, not to mention coffee; having friends over for black coffee and cakes or dessert is extremely popular. Though residents certainly enjoy it, Norway’s climate is less than ideal for wine production, so most are imported. Time-honoured favourite local drinks include the following:
Aquavit (Norway’s national drink, a potato-derived liquor flavoured with herbs)
Glogg (a syrupy, mulled wine with nuts and fruit, cinnamon and cloves)
Bjor or mjod (variations on a cider-like brew of apples and honey, rooted in Viking eras)
Coffee (the world’s second-largest consumer, award-winning varieties are hugely popular)
There is no hesitation to accept Norway as a food paradise as they have a variety of food to serve the food lovers in both traditional and modern ways. They’re delicious, deeply satisfying and help Norwegians retain a rich connection with the customs of their ancestors and with the sea itself.
Also Read: Scandinavian delight: Danish food fiesta
(Sibashish Biswas is a student of Journalism and Mass Communication from Amity University.)
(Disclaimer: The views expressed in the article above are those of the author’s and do not necessarily represent or reflect the views of Partnersincrave.com. Unless otherwise noted, the author is writing in his/her personal capacity. They are not intended and should not be thought to represent official ideas, attitudes, or policies of any agency or institution.)
