Finnish food and drink have evolved over centuries, shaped by the country's geography, climate, and cultural influences. Traditional Finnish cuisine relied heavily on local ingredients like fish, game meats, berries, and grains, reflecting a rustic and seasonal approach to cooking. Historically, Finland's harsh winters necessitated methods of preservation such as drying, smoking, and fermenting foods. Rye bread (ruisleipä) emerged as a staple due to the hardiness of rye in Finland's climate, alongside dishes like kalakukko (fish pie) and poronkäristys (sauteed reindeer), which remain iconic today.
