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13 of the most bizarre foods from around the world
21.07.2023 - 08:24 / roughguides.com
What makes a food strange? After all, plenty of people shudder at the thought of Scottish favourite haggis, while others wouldn’t touch escargots or frogs’ legs (all of them delicious, by the way).
But some of the world’s most bizarre foods really do need a strong stomach – and preferably a weak sense of smell. And perhaps a blindfold.
In this Korean dish, chefs chop the tentacles off a live octopus, then douse them in sesame oil and seeds. As the tentacles are still wriggling, the diner should bear in mind that they haven’t lost their power of suction. Chew carefully – and consider the ethics before you indulge.
Can you imagine the smell in the kitchen after a cow’s head, feet and stomach have been boiling for hours? No, probably not. And we don’t want to either. But this is what goes into the Afghan dish, khash, and it’s one of the foulest-smelling broths ever created. It looks as bad as it smells, too.
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This Norwegian name literally translates as sheep’s head – and that’s precisely what you get. Each lucky diner gets half a head that had been smoked or dried and then boiled for several hours. They usually start with the eyes and ears, and chase it with liberal quantities of akvavit – anything to take the taste away of what the Norwegians regard as a pre-Christmas treat.
These ethereal sea creatures that are distantly related to jellyfish and coral aren’t obvious candidates for a seafood lunch. But in the hands of the right chef – and lightly fried in a tempura-like batter – they do actually taste quite good. You can try them in Andalucía, Spain, where they’re known as ortiguillas.
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Lovers of sashimi think nothing of scoffing raw fish in Japan. But even they might baulk at the dubious fish delicacy ikizukuri, which is filleted while it’s still alive. Not only that, but it’s served with its beating heart on the plate or, failing that, its head with the gills still moving.
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If the thick spiky husk doesn’t put you off, the stench of this Asian fruit should. Its smell is so strong that some hotels and public transport in the region have banned anyone carrying this noxious part of your five-a-day. While the flavour has a hint of almonds and is perfectly palatable, the odour has more than a hint of raw sewage.
Pork is one of those meats that we’re always told has to be cooked thoroughly. So what were the Taiwanese were thinking when they came up with damamian? This is raw pork that’s been fermenting merrily away in a pot for 30 days and served with rice.
Chicken feet are common in Chinese cooking, but many people don’t realise that the pointy bits on the head go into the pot too. These gelatinous growths are blanched and skinned before being braised slowly in broth. It’s not
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