Norwegian cuisine

Norwegian cooking is built on fish and the ways of keeping it — curing, drying, fermenting — and on mutton with cabbage in autumn.

Gravlaks, klippfisk, rakfisk, lutefisk — all of them are ways of keeping a catch from before refrigeration. Each gives its own flavour, and they survived not out of nostalgia but because they are good.

Fårikål is national enough to have an official day, the last Thursday in September. The recipe meanwhile is four ingredients and tolerates no additions.