There are some things like geography (and weather) that play a big role in shaping a country’s cuisine. Food from Poland will be different from Indonesia or Japan. But you don’t have to look far – cuisine in neighbouring countries will differ too.
Being raised up in a given country shapes your own taste. It may decide what things are delicacies, which spices are commonly used, is it ok to eat worms and insects (brrrr, if you ask me) and so on. You might not think much about it, unless you go to another country. Eating there, especially for a long time, can make you think about and miss your favourite tastes.
In Poland, where I was raised in, there are many forests. That means forest fruits (blackberries, blueberries and raspberries) and mushrooms are commonly eaten here. I love them, mushrooms especially.
Since childhood I was a lover of mushroom hunting, a popular type of spending time outdoor in Poland, especially in autumn. Walking in a forest, searching for mushrooms, then eating them. The mushroom hunting was and is a source of great memories.
My taste for mushrooms haven’t changed since childhood. I still love rydz (saffron milk cap) with salt and fried on butter or the mushroom soup (zupa grzybowa). Mushroom soup is also one of the traditional Christmas dishes. I highly recommend trying both dishes when you’re in Poland. Or other dishes with mushrooms, like pierogi (dumplings) with mushrooms and cabbage.
Here are some links to photos or recipes of rydz (plural: rydze) and zupa grzybowa.
- Fried rydze, elegant style.
- Rydze on bread, casual style.
- Zupa grzybowa, you can use various kinds of noodles. Usually eaten with sour cream.
- Zupa grzybowa in bread.
Mmmm… it makes me want to eat mushrooms right now. Too bad it’s still not season for fresh mushroom…
What is the feature of your country’s (region’s) cuisine?