“What’s the strangest thing you’ve ever eaten?” This is one question sure to deliver an interesting conversation with people who love to travel. In fact, three in four travelers pick their destinations based on the local food.
Of course, eating pizza in Italy or Pad Thai in Thailand is one thing. But what about those really exotic foods — the insects, innards, stinky fruits, and other bizarre delicacies featured on our favorite travel shows?
In today’s culinary adventure, we’re looking at famous foods from cultures around the world that turn the stomachs of folks from other places. From jellied moose noses to deep-fried spiders and edible ant larvae, here are 19 dishes and snacks you probably won’t want to try any time soon…
1. Durian (Southeast Asia)
We’ll begin our journey with one of the most infamous fruits on the planet — the spiky, stinky durian. Trust me, you’ll smell this fruit before you see it. Durian’s scent is so pungent it’s actually banned on flights and public transportation in some Asian nations.
While it smells a bit like rotten egg and sweaty gym socks, some people love the taste. It has sweet and savory elements, with a floral, musky, sweet caramel-like flavor. The texture is like creamy cheesecake. Its size, spiky exterior (the photo shows the smooth inner edible fruit), and overpowering odor has earned durian the nickname, “King of Fruits.”
2. Balut (Asia)
Popular in the Philippines, China, and other East Asian nations, balut — a fertilized duck egg embryo — definitely qualifies as an exotic food.
After incubating for 14-18 days, the egg is boiled and cracked open so diners can eat the fetus right out of the shell. Vietnam’s version, hot vit lon, may incubate the egg for up to 22 days, resulting in a more recognizable duckling with feathers and bones.
3. Fried Tarantulas (Cambodia)
When protein options are limited, you have to eat what’s readily available. In parts of rural Cambodia and Thailand, that means spiders are on the menu.
It’s common to see roadside stalls serving heaving piles of whole fried tarantulas (rolled in garlic or sugar) in these countries. It’s a great photo op for tourists, but it’s not just for show, as those crunchy spider bits are considered a delicacy among locals.
4. Sannakji (South Korea)
If you’re ready to go into battle with your food, hop on a flight to South Korea and get ready to try sannakji. It’s a traditional raw dish that involves eating live octopus.
The tentacles are chopped up, lightly seasoned in sesame oil, and served raw and wriggling on a plate. The (still very active) tentacles will then wrap around your chopsticks and try to stick to the inside of your mouth and throat as you swallow them.
5. Ice Goby (Japan)
If the sannakji didn’t satisfy your desire to eat live creatures, head over to Japan and order some Shirou no odorigui.
Commonly called “ice goby,” this delicacy is a species of tiny fish eaten very much alive. Piled in a shot glass with a dash of soy sauce, you’ll throw the shot back and feel the fish wriggle its way down to your stomach.
6. Century Egg (Hong Kong)
You might also hear them called hundred-year or even thousand-year eggs, depending on which part of China you’re visiting. The name is a bit of a misnomer, though, as the process takes just a few weeks or months.
Starting with a chicken or duck egg, the egg is “preserved” in a mixture of salt, ash, clay, quicklime, and rice. As it ages, the yolk becomes dark and creamy while the white develops a salty flavor and jelly-like texture.
7. Ox Head (Oman)
In Oman and surrounding nations in the Middle East, many types of meat are prepared in a traditional shuwa. It’s basically a communal fire pit where freshly butchered meat is left to cook for two days before the feast begins.
The thought of eating an ox head (or any head, for that matter) might seem jarring, but by the end of the cooking process, the meat is fall-off-the-skull tender and apparently on par with any slow-roasted meats you’ve tried at home.
8. Grilled Rat (India)
If you find yourself in Northeast India during the festival season, don’t be surprised if you’re invited to a fresh rat roast.
Those little creatures we exterminate in the West are a highly prized delicacy in this region, especially to the tribespeople of Arunachal Pradesh. Usually boiled in spices and finished on the grill, rat meat is reminiscent of a rubbery version of chicken.
9. Tuna Fish Eyeballs (Japan)
Japan is notorious for its culinary quirks, but seeing giant fish eyeballs on the menu might still be a little jarring. People have eaten them here for centuries, though.
Usually served fried with soy sauce and white wine, the texture and flavor are said to be similar to soft-boiled eggs. Bonus: tuna fish eyeballs are also packed with nutrients that are great for heart and brain health.
10. Brain Curry (India)
No, it’s not the zombie apocalypse — it’s a delicacy in different parts of India. The fresh, raw brain of a goat or lamb is stir-fried with tomatoes, onions, and various spices and served with gravy or dahl. The texture is soft and creamy and apparently takes some getting used to, but it’s packed with protein, fatty acids, and other vital nutrients.
11. Airag (Mongolia)
Also called kumis, this drink made from fermented mare’s milk is popular throughout Mongolia. Fermented over a couple of days, the slightly alcoholic liquid is then strained and stirred to completion. Its taste is slightly sour and slightly sweet and has been called a cross between buttermilk and champagne.
12. Hakarl (Iceland & Greenland)
The next time you’re in the far North Atlantic, tap into your Viking roots and try some hakarl — AKA fermented shark meat. This delicacy of Greenland and Iceland is tough, pungent, and not for the faint of heart.
Because sharks expel urea from their skin, their flesh is full of uric acid. To produce hakarl, shark meat is hung vertically and left to dry for months in the sun and wind. The process breaks down most of the acid in the shark meat, but you’ll still need a shot of Brennevin liquor to wash it down!
13. Casu Martzu (Sardinia, Italy)
Don’t let the innocent-sounding name fool you — this Italian cheese from the island of Sardinia is chock full of live maggots.
But wait, it gets worse. Fly larvae are purposely introduced to the cheese to speed up the decomposition process. And when you cut into it, the interior is soft and full of translucent white worms. Question marks over its safety for consumption mean it’s actually now illegal to buy or sell casu martzu.
14. Escargot (France)
Escargot is the French word for “snails,” a delicacy that’s popular throughout France (and in French restaurants worldwide).
Typically baked with butter, garlic, and parsley, the snails are served whole and inside their shells. You’ll be given a special set of utensils — a snail tong and a snail fork — to carefully extract the snails and enjoy their fluffy, tender texture.
15. Black Pudding (United Kingdom)
Common throughout the UK and Ireland, black pudding is the British Isles’ version of mainland Europe’s blood sausage.
Made from various types of meat, oatmeal, and a fair amount of pig’s blood, it’s impossible to miss the distinct black color of the sausage. You can enjoy it boiled, fried, or grilled as part of a traditional full English breakfast.
16. Haggis (Scotland)
To the Scots, eating haggis is as common as playing the bagpipes. But to the rest of us, a savory pudding made of liver, lungs, and heart stuffed into a whole sheep’s stomach and boiled may not immediately sound appealing.
If you can get past the ingredient list and give it a try, you might be pleasantly surprised by its crumbly texture and warm, peppery flavor. It’s especially tasty with a side of mashed turnips and mashed potatoes.
17. Jellied Moose Nose (Canada)
Jellied moose nose is Canada’s answer to Europe’s head cheese (cold-cut style “meat jelly” made with leftover parts of pigs or calves). It’s made with (you guessed it) the snout of a moose, which is cooked down into a brothy liquid and cooled into a savory, gelatinous “jelly.”
18. Rocky Mountain Oysters (Western United States)
This misnomer can really get you into trouble, as Rocky Mountain oysters do not come from the sea. Rather, they come from unfortunate bulls who have their testicles removed. The “oysters” are then deep fried and commonly served as bar food in the western half of the United States.
19. Escamoles (Mexico)
South of the border, you’ll find a strange food that’s nutty and buttery and — at first — you could even mistake for cottage cheese. Upon closer inspection, however, you’ll realize that Mexico’s escamoles are actually made of edible larvae and the pupae of ants.
MORE ARTICLES LIKE THIS COMING UP:
75 Unique, Strange, and Exotic Foods To Try While Travelling
One of the joys of travel is sampling exotic foods available around the world. Here are 75 of the weirdest and most wonderfully strange foods you can find.
75 UNIQUE, STRANGE, AND EXOTIC FOODS TO TRY WHILE TRAVELING
10 Hottest Chillies in the World! [Hottest Chilli Guide]
Some chillies are so hot they’ll make you regret picking them up, let alone eating them. Want to learn about the hottest chillies in the world? Here are 10 of the worst.
