Norwegian cuisine is characterized by its use of fresh, local ingredients, particularly seafood, game, and dairy products. Traditional dishes often feature staples like salmon, cod, and reindeer, reflecting the country's rich natural resources. Popular meals include rakfisk (fermented fish) and klippfisk (dried and salted cod), showcasing preservation methods that date back centuries. In addition to seafood, potatoes and root vegetables play a significant role in Norwegian cooking. Many dishes are simple and hearty, often served with sour cream or butter. Seasonal ingredients are emphasized, and traditional baking, such as lefse (a soft flatbread), is also an important aspect of the cuisine.