Ruokalaji

Ruokalaji is a Finnish term that refers to a specific dish or item on a meal’s menu. The word combines ruoka, meaning food, with laji, meaning category or type, and is used to describe a prepared dish offered as part of a course. In Finnish usage, ruokalaji can denote traditional dishes as well as contemporary creations, and it is distinct from broader concepts like ruoka (food) or annos (portion).

In practice, ruokalaji appears on menus, in restaurant descriptions, and in culinary literature as a named dish with a short description of its key ingredients and preparation. A ruokalaji may be categorized as a main course (pääruoka), an appetizer (alkuruoka), a side dish (lisuke), or a dessert (jälkiruoka), though the term itself emphasizes the specific dish rather than the course type. It is common to tailor ruokalaji descriptions to reflect regional or seasonal variations and to indicate dietary attributes such as vegetarian, fish, or meat-based options.

Common examples of Finnish ruokalaji include traditional dishes like poronkäristys (reindeer stew), kalakeitto (fish soup), lohikeitto (salmon soup), and kaalikääryle or kaalilaatikko (cabbage dishes), as well as modern creations. A ruokalaji typically appears with a name, a brief description, and occasionally notes on ingredients or allergens. In recipe collections, a ruokalaji's entry provides the ingredients, preparation steps, serving suggestions, and nutritional information.

Overall, ruokalaji serves as a practical label for identifying and communicating specific dishes within Finnish cuisine. It functions as a key concept in menus, recipes, and culinary writing.