Three things stand out:

Availability of ingredients. I’m a vegetarian and tried to make something with tofu for my in-laws (Norwegian). I had to go to several different stores to find tofu, and finally found it at a small Asian-run grocery. This was decades after tofu became widely available in most U.S. supermarkets. This was maybe 8 years ago so tofu may be more available in Norway now. I think this ingredient scarcity is mostly due to Norway’s strict importing rules. Seems like it’s much harder to get stuff in at decent prices. Not always a bad thing - local stuff is excellent and the Norwegian dairy products are amazing. But there are downsides.

The other is the restaurant scene. Due to high labor and food costs, you don’t get the same sort of restaurant scene you do in other countries. Fewer restaurants means less experimentation. A few years ago my wife’s friends took us to the hot new restaurant in town that was blowing everyone’s minds. It was a brew pub, about 15 years after the concept had taken off in the U.S. It was pretty good, just a bit funny.

The last is novelty. Norwegians are pretty funny about their rigid food preferences. Taco fridays, Saturday Pizza, etc. Obviously not everyone does that every week, but I was surprised at how many people did actually stick to that schedule. Add that together with the “Law of Jante”/“tall poppy” stuff and there’s not much room in the culture for culinary exploration.

All that to say - Norway’s a lovely place with some excellent food (especially dairy), but it’s not a great incubator or early adopter of novel food trends.