finnish vs japanese food product / finnish x japanese foodie

•  wheat flour is higher in protein and coarser in Finland 
• https://pieceofoishi.com/article/finnish-ingredients/flour/ 
• https://web.archive.org/web/20211025195217/https://pieceofoishi.com/article/finnish-ingredients/flour/
• https://web.archive.org/web/20220525124720/https://pieceofoishi.com/article/finnish-ingredients/flour/
• in Finland rice is usually japonica variety or rice with little amylase (breaks down in water more easily, which makes it easier to make porridge)
• Both eats fish eggs, but in Finland it's more common in paste form
• finnish berries are sweetier because cold nordic climate make berries produce more sugar.

articles

https://www.is.fi/ruokala/ajankohtaista/art-2000009949335.html

maybe this is japanese politeness but:

"Better than in Japan"

The Finnish climate guarantees its own special raw materials, and the Japanese Norihito Endo also praises them.

- Finnish root vegetables are some of the best I've tasted. Carrots and turnips. A very rich and multidimensional taste.

- Bread and dairy products, milk and cheese, are all better than in Japan. These products are perhaps lighter in Japan, says Endo.

Endo says that he has tasted several different Finnish dishes. The menu includes local fish such as herring, salmon, monkfish and lamprey. The Japanese chef also liked the classic dish meatballs and mashed potatoes.

- I like Finnish food a lot, there are wonderful dishes here, Endo sums up his experiences.

One raw material surprises him: reindeer meat.

In Japan, reindeer meat is a specialty. Endo says he is excited because he gets to use reindeer as a raw material for the first time in the Endo X Finnjävel menu. The fifth dish is Endo's reindeer sushi.

https://www.tokyoweekender.com/food-and-drink/tw-rare-foodie-finds-finnish-food-raimugi-kamakura/

https://www.timeout.com/tokyo/restaurants/finland-kitchen-talo

https://www.byfood.com/blog/tokyo/moomin-cafe-and-bakery-tokyo