Can confirm the foods from Norway are all popular and considered typical for the region.<p>As renholder points out some (kaviar in tube) are maybe more popular in Sweden, but still Norwfian as well.<p>Three things I miss as a Norwegian:<p>-raspeball/raspekake/kompe/klubb/ball (mashed and/or shredded potatos mixed with wheat and barleuy flour, formed as lumps and boiled together with salted (and possibly smoked meat, typically pigs knucles or cured meat from sheep) and served with carrots and rutabaga, sausage and bacon. Where I grew up people would also add syrup and/or sugar. Needless to say a full meal of this might take some effort to get down ;-)<p>- sheeps head (literally). Typically not everyday food but for special occations or as a Sunday dinner once a year. Two versions exist that I'm aware of: 1. which is the one I grew up with which consists of splitted, cured sheep heads that are then boiled 2. "Smalahove" which are typically roasted over open fire before being steamed or boiled (I think, I haven't prepared those myself, but I've eaten them and they taste wonderfully).<p>- kjøttkake which you can think of as a version of the IKEA Swedish meatballs, only larger, coarser and with far better seasoning. Can be eaten any day of the week, including Sunday. Really tasty and probably easier to get along with than raspeball and especially skjelte.