18 Bizarre Foods from Around the World You Have to Try Once
Food is a story teller of sorts, a story of cultures, traditions, people. But there are dishes from around the world that are so strange that you actually stop and think, ‘Who was the person who came up with the idea of eating that thing?’ They’re foods that are unexpected, and sometimes even a little nerve wracking.
Fermented, fried or still moving, these bizarre foods will be an experience you won’t soon forget. They have your dinner party story ready and can make your taste buds travel to places you didn’t know existed. Sit back, buckle up and prepare for a downright entertaining food ride that may change everything you thought you knew about food.
Hákarl – Iceland
This one is the most polarizing food on the list, and the Icelandic delicacy. Fermented shark meat is buried underground for months and hung out to dry: This is hákarl. The result? The taste was as unforgettable as the pungent ammonia like aroma. Locals say it’s the acquired flavor, but they’re certain visitors should … at least try it. A pro tip? Breathe through your mouth, not your nose, when you take the first bite.
Balut – Philippines
Balut is boiled and eaten right out the shell: If you crack the egg fresh, you get baby chick and consumes the unborn chick. The twist? What you’re eating is a partially developed duck embryo. It’s said to be an aphrodisiac, and for many people, it’s a delicacy. But if you can get over the texture, you’ll be surprised how rich and savoury they are. But don’t think too hard about what you’re eating.
Casu Marzu – Italy
Casu Marzu is the Sardinian specialty, or the ‘rotten cheese.’ The live maggots are the differentiator, breaking down the cheese into its soft spreadable form. You’ll be sick to think of eating wriggling larvae, but those brave enough say it’s the most creamy, intense cheese flavor on earth.
Fugu – Japan
The enticing, but dangerous, Japanese delicacy of fugu, the pufferfish dish, is also a culinary thrill – a leap of faith. This fish is spiked with lethal toxins and lethal if not handled correctly; specially trained chefs prepare it. The adrenaline rush of eating the fish comes almost secondary to the mild flavor. It’s the ultimate food dare for Japan visitors.
Escamoles – Mexico
Escamoles, or ‘insect caviar,’ are harvested from the roots of agave plants, and are actually the larvae of ants. They have a buttery, nutty flavor, and can be served sautéed or even as taco filling, and they taste surprisingly good with a cold beer. If you know what you’re doing, it’s proof that insects can be gourmet.
Surströmming – Sweden
Fermented herring in Sweden is famous for being so stinky. It comes in cans (which sometimes bulge from the gases inside) and should be opened out of doors and away from polite company. After the smell, the fish itself is salty and tangy and delicious to smear on flatbread with some onions and potatoes.
Century Egg – China
Other Chinese delicacy is preserving eggs and a hundred year egg, which is made by coating and preserving duck, chicken or even quail eggs in a mixture of clay, ash and salt for several weeks or months. The result? Strong, earthy flavor, dark, jelly like yolk. This isn’t as scary as it looks but it’s an adventure for your taste buds.
Sannakji – South Korea
Sannakji is your go to if you’ve always wanted your food to fight back. Cut up and served immediately, the dish is made of live octopus. Your tentacles are still moving on your plate and your suction cups still stick to your mouth when you eat. It’s fresh and it’s chewy, and it’s a test of your courage, and your chopstick skills.
Huitlacoche – Mexico
Huitlacoche is a fungus that grows on the ears of corn. To Mexicans, it is a culinary gem, while to others it is spoiled produce. It has a wonderful truffle like earthy flavor and is great in quesadillas and tamales. The brightest things in life come sometimes from unexpected ingredients.
Kopi Luwak – Indonesia
Are you a coffee lover? Kopi Luwak beans are beans civet cats eat and excrete. The coffee is supposed to taste better because of the process of digestion, and supposedly it’s one of the most expensive coffees in the world. After its origin story, you’ll have a smooth, earthy cup that is like no other.
Tuna Eyeballs – Japan
These are tuna eyeballs, found in markets around Japan. They are cooked and seasoned, and, surprisingly, are mild and gelatinous tasting, sort of like squid. It’s the perfect snack for those with a daring appetite and is guaranteed to spark some interesting conversation.
Fried Tarantulas – Cambodia
Cambodia offers one of the most eyebrow-raising snacks: fried tarantulas. They deep fry the garlicky and spiced crunchy critters. The legs are crispy and crunchy, while the abdomen holds soft, juicy surprises. It’s a bold choice, not for the squeamish, but definitely unforgettable.
Shirako – Japan
Shirako is the poetic name for “white children,” but not to be fooled by the name – it’s the sperm sac of a fish like cod or pufferfish. Mild tasting with a creamy texture, the fish is surprisingly palatable despite its unusual ingredients: Chintaly Chins, chewy, and Edible Frog intestines.
Black Pudding –United Kingdom
This staple of British breakfasts is made from pork blood, fat and oatmeal. It’s a little off putting to eat blood, but it’s savory and hearty and it fills you up. It’s really the full experience though when you pair it with eggs and toast.
Jellied Moose Nose – Canada
It’s a moose nose, yes, you read that right. Boiling and jelling the nose of a moose is a Canadian delicacy. The result is a chewy, tasty meal, which often serves as an appetizer. It’s evidence that no animal part goes to waste in some cuisines.
Stink Bugs – Africa
Stink bugs make for a popular snack in parts of Africa. They take their name from their smell, but are more commonly known for their singular flavor that includes hints of apple and lemon. They’re also pretty nutritious, surprisingly, a protein packed alternative to more traditional snacks.
Wasp Crackers – Japan
These crackers are exactly what they sound like: Baked rice biscuits with whole baked wasps inside them. They’re a novelty, slightly crunchy and nutty, and tourists line up to take a bite. It’s the perfect experience for anyone curious about what it’s like to eat insects.
Fruit Bat Soup – Palau
For years, residents of the Pacific island nation of Palau have been turning to fruit bat soup as a delicacy. It’s a rich, gamey strewn dish simmered in coconut milk and spices. If you can get past the fact that your dinner still has wings and a face, they say it’s delicious.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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