13 Foods From Foreign Countries That Americans May Not Like

Trying new food can be an adventure, but not every dish hits the mark for every taste bud. Some meals that locals swear by might make visitors raise an eyebrow or even hold their noses. Cultural differences, unfamiliar ingredients, or just plain texture can turn what’s considered a delicacy in one place into a hard pass somewhere else.

This list isn’t meant to insult anyone’s favorite food. It’s more about curiosity, surprise, and sometimes, sheer bravery. If you’re someone who says, “I’ll try anything once,” get ready. Here are 13 international dishes that might challenge the American palate.

Hákarl – Iceland

Fermented shark might sound like a dare, and in Iceland, it kind of is. Hákarl is buried, left to ferment for weeks, then air-dried. Locals often chase it with a strong shot of Brennivín, which says a lot. It’s ammonia-rich, chewy, and smells like a cleaning supply aisle. Not exactly a Friday night snack.

Century Egg – China

Despite the name, century eggs aren’t a hundred years old, but they look like they could be. Preserved in clay, ash, and quicklime, the whites turn dark brown and jelly-like, while the yolk becomes greenish-black. The flavor is bold and sulfuric. If you’re used to scrambled eggs and toast, this might be a tough switch.

Surströmming – Sweden

Open a can of this fermented Baltic herring, and you’ll clear the room in seconds. The smell is legendary, with warnings to open it outdoors. Some Swedes eat Surströmming with flatbread and potatoes. Others just hold their breath and pray.

Casu Marzu – Italy

This Sardinian cheese has live insect larvae wriggling around in it. Yes, alive. The cheese ferments with the help of these little guys, giving it a soft texture and strong flavor. Technically illegal in some places, but still eaten by locals. It’s definitely not your average charcuterie board pick.

Sannakji – South Korea

Sannakji features chopped baby octopus that’s served raw and still moving. The suction cups can stick to your mouth while chewing, so eat slowly. It’s considered fresh and exciting, but it can be unsettling to see your dinner still wriggling on the plate.

Stargazy Pie – England

This Cornish pie includes whole sardines poking their heads out of the crust, looking skyward. The fish are cooked with eggs, potatoes, and sometimes bacon. It’s meant to celebrate abundance and local tradition, but the staring fish heads can be a dealbreaker.

Witchetty Grub – Australia

A traditional Aboriginal food, these plump larvae are eaten raw or lightly roasted. They’re full of protein and taste a bit like almonds when cooked. However, their size and squishy appearance make them difficult for many Americans to stomach.

Escamoles – Mexico

Also known as insect caviar, escamoles are the larvae of ants harvested from agave plants. They’re buttery, nutty, and sometimes served in tacos or omelets. While they’re a treat in central Mexico, most Americans don’t associate crawling insects with breakfast.

Tuna Eyeball – Japan

Roughly the size of a baseball, this dish is boiled and seasoned with soy sauce and mirin. It’s gelatinous, slightly fatty, and rich in omega-3s. But staring into your food while eating it isn’t everyone’s idea of fun.

Balut – Philippines

Balut is a fertilized duck egg, usually eaten around 14 to 21 days of development. That means there’s a partially formed duck inside, beak and all. Served warm, it’s slurped straight from the shell. It’s rich, savory, and packed with protein. But the crunch? That’s where some folks draw the line.

Blood Sausage – Various Countries

Known as morcilla, blutwurst, or black pudding, this sausage is made with animal blood, fat, and grains. The flavor is earthy and iron-rich. It’s common in breakfasts across Europe and Latin America. But for Americans, the idea of eating congealed blood can be off-putting.

Durian – Southeast Asia

This fruit is banned in many hotels and buses due to its pungent smell. Some say it reeks of onions and garbage. But if you can get past that, the creamy flesh has a loyal following. It’s sweet, custard-like, and unforgettable, for better or worse.

Jellied Moose Nose – Canada

Jellied moose nose is a traditional Canadian dish that involves boiling the nose, removing the hair, and then setting it in a jelly. It’s sliced like lunch meat. The texture is gelatinous and the flavor is rich, but most Americans would rather keep their sandwiches nose-free.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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