Japanese Tries Making Traditional Finnish Cuisine - Karelian Stew (Karjalanpaisti)

[@HerFinland]

Thank you so much for making this video and sharing my recipe and website, Daiki! 🥹🧡 Your stew looks so delicious!

[@DAIKIFinlandLife]

Thanks Varpu for inspiration! :)

[@leval4953]

This man is adorable and we must protect him at all costs

[@annmilland421]

Well that cant happen when all finns rush out to tell karelian stew is made in pot instead of tray 😁 i like you, i have only watched couble videos, im going to watch more 😊

[@mil-fpv4931]

Must say I enjoy your zen like style amongst all the hyper active youtubers. Keep it up. Finnish dishes tend to be quite simple, because traditionally we've not had lot of spices and such. Maybe try salmon soup next or if you want some challenge carelian pies.

[@boek2777]

As a Swede i recognized most of the recipe from the Swedish dish 'kalops' (my favorite dish). There are many differences but they are all minor (less water, white pepper instead of black, no pork..). Most important is that it "only" take 2 hours to cook 😂 I will try this recipe soon!

[@ilari90]

@@boek2777 Yeah, If I make Karelian stew, it's 1,5 hours usually, I think that rest 3,5 hours there is a bit of a waste of electricity, but everyone has their preferences. You do like your grandma used to do it mostly :D Haven't used lingonberry myself with it, but ofc it is a good addition, I can taste it in my mind now. Born and living in North Karelia now.

[@Stadionpunainen]

@@ilari90 its not wasting electrocity because it is meant to cook in leivinuuni, not in electric oven

[@moukka]

Looks great! As a karelian I can say splendid job. Also I'll add a tip for you, if you'd like to do it again another time in the future. The tip is (and how it's done here in Karelia): Do not fry your meat on a pan, instead heat your oven to 300°C, place the meat on the casserole tray and "burn them" in the oven so that they're cooked and have somewhat dark top layer, take them out, let the oven cool down to 225°C and put them in. Give it some time in that temp, maybe half an hour, and then tone it down to 150°C and do just as you did: leave them for hours. Burning the meat in the tray has a huge impact on the flavor. The meat will keep its flavour better, but it will give/sweat its flavor to the broth. Also you'll have more tender meat when you go first 300°C, then 225°C and then to 150°C. I might add that I don't mean that you need to burn the meat, but to have it seal itself and have somewhat dark top layer. The meat shouldn't go dry.

[@Nothingbutdust_]

It glads me as a Finn to see a foreigner make such a traditional Finnish dish and enjoying it 😄 But I have to admit that I was a bit worried whether it would turn out to be a bit too bland for you. I'm glad you liked it nevertheless. Even if it's a very traditional dish here, we rarely actually eat it on regular basis simply because it takes such a long time to cook. And what a wonderful idea to use the leftover for the Japanese traditional curry, I'm sure it was delicious 😋

[@DAIKIFinlandLife]

Haha yes it was a good experience. Thanks for watching!

[@Frde7]

Great to see you try the Finnish classic Karelian stew, I'd like to correct you on process though! It's all-spice that you use and not black pepper :) (Maustepippuri) also I'd recommend an over night cook. What I personally do is add extra water at evening when going to bed and a little more at morning. By the time it's lunch you can turn off your oven and let the residual heat continue to cook it. By dinner time you have the most tender meat ever. We make this at our household during Christmas and special occasions (my wife loves this and I make it on her birthday).

[@SamZami]

What a lovely comment

[@joonaasd1856]

It's simple. Meat, onion, carrot, butter and some basic spices. Cannot go wrong with those! My grandmother was from Karelia and I've had this meal many times. Very nice! Thank you for posting!

[@DAIKIFinlandLife]

Thank you for watching. I'm sure your grandma makes tasty one!

[@SamiPesonen]

Thanks, we watch your vlog weekly with family. Nice to see different point of view to Finland.

[@DAIKIFinlandLife]

I'm happy to hear that, Thank you!!! Say hi to your family haha

[@Audiojack_]

5 hours is nothing, I like to leave it overnight if possible. It's usually something I make for christmas, some of my ancestry is from Karelia. Personally I prefer it with steamed (or just boiled) potatoes though rather than muusi, but that is great too.

[@chrisodell2585]

Wow that looks delicious! I love Finnish food! 😋🍲🇫🇮🤩

[@DAIKIFinlandLife]

haha good to hear!

[@brumbyboy1]

Well done Daiki with your extraordinary diplomatic cooking video. That is how food and recipes change and evolve over the years. I also believe different countries cook similar recipes with the same ingredients but its the herbs and spices and techniques which makes them different. Love the videos. Such a contrast to life here in Australia.

[@DAIKIFinlandLife]

Thank you for watching! haha true, I miss sunshine now...

[@yeahright5675]

Tää oli tosi hyvä video, Daiki! Kiitos!

[@DAIKIFinlandLife]

Kiitos paljon!

[@murrough12]

Nice video, thank you! also, great idea with that curry, now i need to try it myself!

[@karigrandi7]

My mother always makes Karelian stew in a big dutch oven pot. The lid helps the meat become really tender and tasty. If you ever make this again I would recommend cooking it in a lidded pot.

[@jens1924]

Karelian stew is my absolute favourite from traditional Finnish dishes. As you noticed there are many versions of it. I actually do it using pork, beef and lamb meat. When browing the meat before oven it's imporant to use actual butter & not the margarin version. Then for veggies onion(quartered), carrot, swede & turnip. Quick toss in pan for these as well. Salt, bay leaf, whole allspice & black pepper. Note maustepippuri & mustapippuri are different spices. I tend to toss in a boillon cube as well. First 2h in 200C then drop to a bit over 100C until meat is tender. If necessary add more water. But I tend to use oven pot so I can have lid on in oven. Mashed potato with butter, salt & cream is a must. Don't make this often since it is time consuming.

[@neutraljump]

Nice, you browned the meat before oven. I was worried you'd skip that part for some reason :D A small tip; instead of getting ready made jam from the store, get frozen lingonberries and some sugar, let the berries melt a bit and then just squish them with a fork or something. Add sugar. The flavor is more intense, but in a good way. It mixes well with the savory stew.

[@HORRIOR1]

I would highly recommend Rosvopaisti next, or Robber's Roast. You can usually find it pre-made in most super markets from the meat counter, which is pretty nifty since doing it the traditional way takes over 12 hours of outdoors cooking.

[@DAIKIFinlandLife]

Interesting, I haven't heard of that!

[@HORRIOR1]

@@DAIKIFinlandLife Basically it is a pit roasted piece of meat that is wrapped in wet baking sheet, tin foil, and then wet news paper. The heating process is a bit complex but the end result is some of the juiciest and most tender meat you can imagine.

[@meritxellmarques9083]

Teach us some Japanese recipes too :)

[@neemiad]

Karjalanpaisti is best made overnight in a baking oven, so that'll help with the tenderness. But you did very well with the mash and lingonberry, also the karjalanpaisti seemed very nice too. 😄 Definitely did well on the carrots+onions+peppers etc. 😄Might want to try some game meat with the recipe, like deer or elk. 😍

[@SCHTRAM]

Man i loved this! Id love it even more if you got your finnish friend to come over and taste it!

[@upnorth2421]

Looks very tasty! I always do it like my gran did. She was from Karelia, and also made the best karelian pies! So no carrots or onion for my stew. Only pork and beef, salt, maustepippuri and bayleaf. Very handy on a Sunday, I just leave it and do other things. Mine is never as good as my grans was though....

[@DAIKIFinlandLife]

I'm sure your grandma made very nice one!

[@unknownentity8256]

Nobody makes better Karjalanpaisti than their grandma

[@anonplayer8529]

One, sort of "karelian grandma" hack on signature stew is, no need for pan frying, start with hot oven and about half of the water. After fifteen, twenty minutes when the meat has got colour, lower down the temperature, top it off with enough water to just cover and keep watch during cooking if you need to ad up. Taste is ramped up when the meat soaks in very moderate amount of stock, peaks of the chunks can even get a bit crispy or even crunchie. Traditional stew was made on baking day, usually saturday when the big wood fired oven in farmhouse kitchen was heated scorching hot for couple of dozens of rye bread and other breads and buns. After bread baking, the oven was free and already cooling from over 310-320C or higher and ready for the stew wich was put in, starting in quite high, and it might have been left to cook over night in steadily declining heat. Cooking aside it would have been perunalaatikko, lanttulaatikko and porkkanalaatikko (although trad christmas dishes, but also common old side dishes for karelian stew). Second tip is to stay clear from ready packaged karjalanpaisti if you value tendernes in finished product, meat industry in Finland (Atria, store brands...) tend to cut the meat in way too small chunks, and sadly from very low grade parts of carcass. It does not need to be prime cuts, but you get much better meat when buying shoulder or neck in uncut whole pieces. Chunks for karelian sould be about 4 - 5 centimeters. And the tips are not from grandma but a bearded dude who just happens to love cooking. Thumbs up for your further adventures on finnish cooking.

[@imitale]

To make (Karjalanpaisti) it have more taste. Add lihaliemikuutio, set oven 175°C+ cover the oven tray. If you dont have cover, check if water is needed time to time and give it a good mix up. Longer it is in the oven better it gets, more heat you add faster it gets done, but it requires adding more water. Taste the broth if more salt is needed.

[@robertmonds4762]

I am a Finnish born Australian. My Mother often made Karjalanpasti. It was one of the family favourites. Pirkko from Queensland Australia

[@hermaeusmora4874]

Next up. Poronkäristys with Mashed Potatoes and lingonberry jam. For dessert, leipäjuusto with cloudberry jam. Very traditional dish eaten up in Lapland 😄✌🏻

[@companyjoe]

I'm no expert in any cooking but it looks great. You inspire me to do Karjalanpaisti too :) Also your editing has improved! Nice transition effect in the typing of Twitter message.

[@DAIKIFinlandLife]

Thank you, happy to hear that!

[@Aidan_Au]

Daiki can make good Japanese and Finnish food too! Wish to see Varpu from Her Finland in your channel too. Maybe you too can make a video of making a Finnish dish

[@DAIKIFinlandLife]

Would be nice, maybe someday :)

[@HerFinland]

Thank you so much for this idea!

[@Aidan_Au]

@@DAIKIFinlandLife Haha Varpu just wrote that it'd be a fun idea

[@sirthanksalot97]

Here's a chef tip, for karjalanpaisti but other stews as well! Try not to overcrowd your pan when browning the meat. It's better to do 3-5 pieces at a time (depending on the size of the meat pieces), because a full pan results in too much water being released, which subsequently steams/boils the meat rather than giving it a nice surface! Patience is a virtue with stews, and several small frying batches will elevate the result. The better the meat's sealed, the juicier and tenderer it will be cooked. As an extra tip for the next time you cook this: don't be afraid to use allspice (maustepippuri) and black pepper (mustapippuri) whole! A good 5-6 of each doesn't make the dish spicy when put in unground, instead just bringing a whole heap of flavour.

[@m3m3sis]

I think you should maybe do a video with Gen Takagi, and come visit Tampere, just a maybe two hour train trip north. And the city center is surprisingly small and conveniently less people and traffic than in Helsinki. Like a perfect cross between the services of a large city but with the soul of a smaller one.

[@DAIKIFinlandLife]

Tampere is lovely :)

[@jk8557]

I went to a Chinese restaurant in the northern Savo region in Finland during lunchtime once and the food they served there in the buffet was very similar to Karelian stew except instead of potatoes it was with rice. I don't know if it was based on real Chinese food or if they just made something we Finns might like to eat but it felt very familiar. :D

[@Eye_Exist]

Tip: add the peppers into the pot in an empty tea infusion bag (sold in common markets. tie the pepper bag with a oven string). this way you can easily remove all the peppers from the finished pot, not needing to pick them off while eating or chew them 😋

[@TheParez]

Karelien stew; stew and beef stock in the same packeage! :D Whenever I get the chance to eat Karelian stew, I always savor the stock to the fullest. Great video, thank you!

[@TheParez]

Also I think why so many foreigners might think that most nordic people have a very "bland" taste; it's mostly because of our location in the world. Spices were mostly a non-heard thing in the nordics before vikings and eventho Fins have never been officially part of the Viking era, most of our cuisine culture came from others. Except for Karelian stew ofc ;)

[@simsdad]

You really did it, it looks great...

[@markopelaa]

Meat is very important with these. back in the days grandma would take pieces of meat and cut them just right :) blood sausages with lingonberry and potato mash. cheap and wont take 5 hours.. winter food.. you have massive oven where you can cook for hours after the fire has gone out. stews and breads. rieska is nice..

[@ilari90]

One thing some people hate and some people love is "mykyrokka". It is usually considered food from Savonia region and it's like like karjalanpaisti in a soup form, but it also has "myky"s in it, they are balls made from mixing blood (you can buy half littre bottles of cow blood) and flours (I use barley) and they are boiled with the soup. Also the soup has intestines like kidneys, heart and/or liver and such. If you don't like the taste of liver, then I don't recommend it, but it's a really hearty and tasty soup. For meat you can use almost anything you have (no chicken). If you want to go to the next level, try making "lanttukukko" or "kalakukko", meat and veggies inside a rye shell (or rye and oats shell, which is easier and I'd recommend, rye can be hard to work with solo). It was used to preserve stuff inside a bread. Savonia's most famous dish is "muikkukukko" which is has vendace fish ("muikku") in it, and in the North Karelia we usually have "lanttukukko" with meat and the vegetable called "swede"="lanttu". I'd like to see you try making more Finnish foods. "Poronkäristys" is good, but maybe it's too much same you had here, it's like raindeer kebab with mashed potatoes and lingonberry jam again :D. Lot's of the traditional foods are oven made casseroles and soups.

[@Simn30]

Hi! Just wanted to give you a little tip... The best lingonberry jam on the market is Meritalon puolukkahillo.

[@ruupeni]

I´d add mustard and also serve it with suolakurkku, maybe a bit less water.

[@jennah192]

You should try Finnish cabbage casserole (Kaalilaatikko) next! Probably the best Finnish dish in my opinion.

[@teosto1384]

Or kaalikääryle, a Finnish take on wrapped sushi. ;)

[@ButterFly-zh8ho]

You can add rutabagas, garlic, thyme, pepper is "AllSpices" in Finnish "Maustepippuri", it is a dried berry that brings tastes of several spices. The "Maustepippuri", are often used in Finnish recipes, whole, crushed but less in powder. I am in France but I was born in Finland, I like to make Finnish recipes when I have nostalgia for Finland. I use a lot of Maustepippuri in recipes whether French, Asian or Italian, it goes well with other spices.

[@HotaruTomoe]

Finnish karelian stew is quite simple when it comes to the ingredients but the slow cooking makes all the flavours come together. (it's even better after second reheat) It's quite similar to Japanese hotpot but it has less spices and relies more on the flavours that the long cooking infuses in the stock. (i like it spicy with chili and lots of garlic)

[@unknownentity8256]

Adding some salt or pepper for more spiciness can be done, and also I like to pour some of the stew on the mashed potatoes, and some parsley aswell, secondly not having pork for added fat, that slowly simmers into the meat and vegetables also could be the reason why it lacks umami.

[@nykaenenable]

If you cook it again try using kassler pork instead of the paisti. It has more fat content so it becomes really melt in your mouth when you cook it for a long period of time. Also I like to sear the meat really well before the cooking. 120c in the oven for like 6 hours and it will be really tender. I also like to put a lid on top of the pot after a few hours in the oven.

[@TheObscureRambler]

Another Finn late to the party, I wanted to see people from elsewhere in the world try our cuisine and your video popped up for me. ^^' I love that you've got all the 'background research' and cooking stages there, and you give props to the page you got the recipe, too! So gracious. Karelian stew is so mild that many people find it bland and barely tasting like anything, but I personally think it goes back into a very Finnish-Karelian attitude: Good food ingredients are good, they don't need much to be eaten and enjoyed? :) Plus the meat, potatoes, carrot and simple spices would have been something available here before the modern ways of transportation - enabling the importing of exotic, faraway goodies. Oh, yes! Lingonberry jam is a MUST for real!

[@tomi_9212]

3:37 First i thought you didn't cover lamb, kidney or other intestines part because i thought in Japan it isn't common to eat those ( some cultural thing) but i was wrong.

[@kennethainetdin3401]

Daiki, you can shorten the cooking time by using the pressure pot, painekattila!!! I make every stew and also hernekeitto with this painekattila.

[@DAIKIFinlandLife]

I should get one someday :)

[@lexap2874]

You should try making makaronilaatikkoa. It is a very good and very finnish dish.

[@mikamikkola667]

Hi, you did use more peppers. Use whole black peppers.

[@IIRISJOHANNA]

In stead of buying lingonberry jam, you should make yourself it. Buy frozen lingonberries and sugar, thaw berries and crush them, ad sugar to your taste. It has much intens taste, and it keeps well for ages, if you wont let it get mold.

[@GraddFil]

i usually roast the meat in oven before adding liquid. it makes broth darker and gives it stronger taste. i would use bit hotter oven too and instead of adding liquid when about half has evaporated, i would put lid on to prevent more evaporation and keep bit more consentrated broth that way

[@hugosvensson2932]

try makaronilaatikko, my favourite childhood dish

[@Sotapoliisi]

keep going Daiki San! nice video. and about that Karjalan paisti.. (i think you should have more temperature on it... about 200C") but thats just me.. hyvä video. :)

[@DAIKIFinlandLife]

Kiitos vinkistä!

[@LoganHunter82]

You can let the stew sit in the oven 10-12 hours in low heat. That will tenderize the meat. I recommend do it like that next time.

[@HeSorsa]

The long cooking time probably is due to it’s originally cooked in woodheated baking ovens & put in the oven in the evening when the oven temperature has gone bit lower & left there for the night & eaten on the following day. Oven cooked food in Finland is more traditionally from Eastern parts of the country and stove cooking from Western. So to make perfect karjalanpaisti you just need a wooden oven. And I never buy those ready cut meat, they just won’t get tender enough. Just buy a chunk of beef & pork & it’s much better.

[@anne-mari7711]

Nowadays I cook it in the slow cooker. 8 hours on low. Then it's soft and tender.

[@DAIKIFinlandLife]

8 hours sounds gooood!

[@mikkorenvall428]

In the old tradition it's over night dish in the (stone) oven, when hearth is getting colder.

[@jak8]

i recommend longer cooking time too. and add spices for your taste

[@piipa74]

Allspice=maustepippuri, black pepper=mustapippuri. You could use both but which one did you use in the recipe?

[@pamelakilponen3682]

I add maustepippuri peppercorns to mine, I like boiled potatoes with Ahti silli( herring) on the side with the potatoes. It is how my Finnish grandmother made and served it.

[@qwineth]

Lingonberries are a god's gift to accompany meat and potatoes :) Not too much sweetened lingonberry crush works so well with various meats and offal, and of course game - it brings lovely acidity and sourness to counterbalance the often fatty and heavy meat courses.

[@jan-mikaelmattila4595]

Great video I usually never use carrots I don't really like the texture when they are boiled or cooked but I would defiantly try that curry one also look very rich in texture and taste. I love Asian food allot so I don't really do any Finnish/Scandinavian food anymore.

[@TurmoilDot]

I always put oven first to +220C for 30-40 mins, then to +150C for 2-3 hours, and avot! The best food ever! 🤗 And of course, put more salt if you have a lot of water! My father was Karelian and his forefathers too... 💕

[@Tumetune]

Look legit, well done mate. And yes, it's important part of culture.

[@DAIKIFinlandLife]

Thank you for watching!

[@mikkorenvall428]

There are so many versions of this. But if you need more taste, you can use shredded garlic in the stew. Or add chopped swede (lanttu) or turnip (nauris) into it. Some versions chop potatoes into stew instead of mashed potatoes. If one has a tall and narrow jar/bowl, you need less water and get stronger flavours.

[@DAIKIFinlandLife]

Garlic sounds good! Thank you for the tips.

[@maccaleaf]

Thank you for this episode! As I'm a big fan of Japanese curry, now I want to make karjalanpaisti curry! :D If you are able to come by some moose meat, traditional moose meat soup is a delicacy you must try. People in the countryside have events in the autumn in which after the moose hunting season, everyone is invited to have a bowl of some delicious moose meat soup. One of my favourite foods is Finnish summer soup (kesäkeitto). It's a very hearty and delicious home meal, even though it's mostly fresh vegetables and cream/milk without any meat.

[@Anvjc85_bxjv_jcfjeyiut68]

Thank you for the honest opinion. You can try to cook blueberry pie using oat float and coconut cream 😉 it's not traditional but it is a mix of Finnish and Asian hehe

[@DAIKIFinlandLife]

Thank you for watching. That sounds good!

[@JussiPeltola]

I put the meat in a pressure cooker for 1h. Also when using "karjalanpaistiliha" for カレー the pressure cooker saves the day. If you get better meat than the precut cubes then it is ok without pressure cooking.

[@anni8456]

Recommendations: lohikeitto and poronkäristys

[@Leira-et9bw]

Look nice! You neednt ad too much water cause the taste is better if there isnt so much water in the end. At the same time you can put the saaristolaisleipä in the oven cause it takes 5-6 hours to cook too. Old times people bake at first different types of bread and later put the carelian stew in the oven till the morning when the hot heat is gone.

[@DAIKIFinlandLife]

Cool, I love saaristolaisleipä!

[@Morhgoz]

I like to add apples and bell peppers to Karelian stew, gives richer taste. Also some herbs like thyme and mint.

[@Aidan_Au]

Time to visit Simon and his family during holidays too!

[@drizzle617]

my dads a 3rd generation finnish-american and i cant help but notice you resemble him a bit, maybe just a coincidence lol. and yes north european food tends to be a bit bland, may i recommend karelian pastries or riisipuuro (rice pudding, i make it with cardamom and serve with raspberry jam)

[@DAIKIFinlandLife]

Yeah Karelian pie is good!

[@Stubhose]

You should use some quality beer and beef stock instead of water. That tasteless version is like boiling various meats. Also you can't keep that too long in the oven long as there is some liquid, meat is better when you dont have to chew it at all. Use real butter with potatoes etc. Season that meat well too before cooking.

[@GeoLord6277]

That Karelian stew looks good! Well done Daiki-san!!! Also could you please make a video baking something, it would be really nice to see you bake something delicious 😊❤❤

[@jaeger233]

tomorrow when its finlands independence day i will also make karjalanpaisti and joulutorttu

[@DAIKIFinlandLife]

Good idea!

[@newera478]

I see you've picked up interest in cooking when you moved to Finland. There is a common saying that cooking is like a philosophy and baking is chemistry. You've certain main ingredients when it comes to cooking but how you use them is entirely up to your personal choice. With baking you need to follow strict guidelines with ingredients and also how you use them. Interested to see if you do more of these cooking videos of yours. You seem to enjoy it.

[@toniheikkila5607]

Kakkoii video, ive been trying to do Japanese dishes from scratch, sushi, and at the moment doin kareeraisu. Oishii desu!

[@DAIKIFinlandLife]

haha thank you! Enjoy cooking Japanese food!

[@FinTube100]

You should make Lohikeitto next!

[@affidavid5730]

As was indicated by someone, in addition to beef and pork also lamb or even game would be nice. My mother (now 81 years) always used lamb, usually still with the bone. Beef and pork could be with the bone also. If you buy a package from the supermarket, you cannot do that. So, my tip is: go a butcher's (vaikka Hakaniemen kauppahalliin tai Wotkin's:ille Teurastamon alueelle) and buy the meat there.😄

[@ratflail215]

I usually add pork heart because I love the texture and taste. Also they are cheap.

[@ClaudsiEmppu]

It looks amazing and i bet it tasted good too! I always put half litres of dark Beer to My stew. But it really is good just with Water. And If you want to have some compact flavor just put less liguids. But looks good! Try maybe lohikeitto next or perhabs kaalilaatikko! ☺️ PS. Your curry version looked so good! Do you know can i find this curry product in Finland?

[@DAIKIFinlandLife]

Yes you can find curry roux at Asian markets 😁

[@sofi900]

I love muikku!

[@Rj-nw4vc]

To get more tender meat you should not add too much water, only keep it from 100% drying out, so if bottom is dry then add cup or two water but dont add too much because then you just boil the meat and it will dry. You can also make this faster, add everything without water in over for 40min 200c then 2,5h at 150c with water as much it's half of the content. Also add salt as much you can start tasting it :D

[@markogronfors3204]

Kyllä myönnetään . "Evakkopata" on klassikko .

[@sari6252]

Hei! Itse paistan huoneen lämpöiset lihat voissa, lisään pataan, jossa sipulia, porkkanaa, pari laakerin lehteä, maustepippuria, eri kuin mustapippuri ja pari lihaliemikuutiota, hieman suolaa.

[@disadadi8958]

Pickled cucumber is a must with karjalanpaisti for me.

[@zerker8374]

i put swede (lanttu) in my karjalan stew, it somehow make it richer taste..

[@Caldera01]

Finnish culture is very simple and practical and this shows in our food as well. It makes sense, Finnish culture is very young compared to Japanese culture and when people settled here, they didn't have much to work with, so the early Finns were forced to keep things simple as anything more complicated simply wasn't possible. Our food will feed you and keep you warm, but it's not going to give anykind of wild, or exotic experiences. Thus I love the idea of mixing our traditional foods with your own. I think the most exotic dishes we have is going to be maksalaatikko (liver casserole) and mämmi. I love both versions of maksalaatikko, with and without raisins.

[@NiiloPaasivirta]

I don't know if you have made "merimiespihvi" yet - that's another recipe which shouldn't have too much liquid. 2 deciliters of Finnish beer (I recommend Sandels) is enough for a whole pot.

[@DAIKIFinlandLife]

Thanks. I've never heard of that actually!

[@marjuslip641]

Try Finnish salmon soup next!

[@DAIKIFinlandLife]

Hyvä idea!

[@cactu]

You should buy some Herbamare yrttisuolaseos to add flavor to the dishes you make

[@suzyq8328]

Daiki,believe it or not but I have never cooked Karelian stew.....but my parents made almost every Sunday

[@squidcaps4308]

First time you make it, it usually comes out a bit too bland... Feel free to add for ex soy sauce, beef broth and lots more blackpepper than most recipes suggest. And if it is not tender, you needed to cook it for longer. Using a pot with a lid gives you most time, the meat bits should be browned. 5 hours is the minimum, back home we used to left it in the big stone oven over night, giving it easily 10 hours of cooking time. Stone oven is the best way to do it, it starts at high heat and then gradually cools down over several hours. And like most stews, the more you make it, the better it is. That is why it is not everyday food, you need to make 10 liters of it to make it worth the effort and have it be absolutely amazing. Most home made stuff is just.. not it. Go to a restaurant and try it there to get the real experience.

[@larrywave]

I always cook the potatoes with the meat 😄

[@adrianaslund8605]

Karelia is an interesting place. It would be a perfect place for a Harry Potter wizarding school. Lots of deep woods.

[@teosto1384]

Karjalanpaisti (or Karjalanpata) is possibly the best food in the world, along with Lasagne. Surprisingly easy to make once you get into actually making it. How I nowadays tend to make it is by adding some more ingredients which effectively turn it into another dish entirely, but is easy to describe with Karjalanpaisti base. Add in the regular Keittojuurekset which consists of Porkkana, Lanttu, Selleri and Palsternakka. Then chop the potatoes in at the same time also. And let it simmer way way longer than 5 hours. Sometimes I leave it in the warm woodfire oven overnight. The meat and the vegetables are soft and tender enough to eat even without teeth at that point. Not Karjalanpaisti anymore, rather a regular lihakeitto (with less stew than keitto, maybe more like muhennos) but the taste can't be described bland anymore.

[@pyrylehtonen-caponigro3198]

You need to try making lohikeitto next

[@kaksidaksi3455]

Ive never eaten it mashed potatoes in my family we always use boiled potatoes

[@kazetarot]

There is this really beautiful place in Vuosaari. Right at the harbor in Autrinkolahti, there is a place called Kahvila Kampela💕💕 I highly recommend their creamy salmon soup and pancake (pannukakku)🤤 ❤

[@suzyq8328]

Puhut hyvaa suomea 👏👏👏👏👏👏👏👏😄😄😄🇫🇮🇫🇮🇫🇮🇫🇮

[@DAIKIFinlandLife]

Kiitti :)

[@House_of_Caine]

My version of Karjalanpaisti only takes 3 hours, 2 hours on 175c with a lid and last hour on 200c without

[@MrDefaultti]

How to make original, is a bit different. We (Finns) used to have really big ovens in the house, which also heated the house. Women (usually) made food while men were working on the fields and forests- And also hunting, fishing and so forth. If I'm not wrong... And in that time women made the meals on those big ovens, which were heated all the time. So, the ovens were also warm all the time. Just put all the ingredients in a pot and put it in the oven. And go to your daily chores. Food would be ready later. No waste of time. Everyone is doing something for the household, and food is cooking by itself. Simple I would say. Not any more in cities with electric ovens... This is how I learned to make Karjalanpaisti from my mother and grandmother. Prove me wrong 🙂

[@niklasstrom8593]

Kareleen åter till Finland?