There’s an uneasy feeling in the Oslo restaurant scene where, just like in other Nordic cities, the cost of goods has increased, margins are smaller, and customers hold more tightly to their wallets. In times such as these, it’s more important than ever to economize and make the most out of expensive produce. At the Michelin-star restaurant Kontrast, they’re becoming more and more plant-based, even though seafood always constitutes the basis of Norwegian gastronomy. Kontrast has also started its own fermentation project called “b-culture,” which uses by-products to make vinegar, garum, and shoyu. These products are now beginning to appear in stores and restaurants around Oslo.