1. Hasma (China)
Hasma can actually be a pretty tasty dessert
for your next visit to China. Unfortunately, it is made from the dried
fatty tissue of frogs. Not so appetizing now, is it?
2. Natto (Japan)
Natto looks a bit like snot, but it's
actually fermented soy beans. The dish is traditionally eaten over rice.
It's notorious for its strong smell, slimy texture, and acquired taste.
3. Casu Marzu (Italy)
Casu marzu is also known as maggot cheese,
which should give you a good idea of why it's on this list. It's a type
of "rotten cheese" made from sheep milk, except that it's left outside
for maggots to nest within it. Apparently, there's something about the
maggots' digestive process that gives the cheese a unique flavor.
4. Hoya (Japan, Korea)
These "sea pineapples" have been described as tasting "something like iodine" and "rubber dipped in ammonia." Yum!
5. Lutefisk (Scandinavia)
Lutefisk starts as your standard whitefish.
However, instead of cooking it right away, one soaks it in cold water
with lye, until it turns into a sort of fish jelly. You can either eat
it cold or cooked.
6. Surströmming (Scandinavia)
Surströmming is pretty much just rotted fish.
The fish is kept from completely decomposing using salt—a lot of salt.
Each can of surströmming is fermented for six months before it's
consumed. Surströmming is usually eaten outdoors because of its strong,
putrid smell.
7. Kiviak (Greenland)
This traditional Inuit food is made by
stuffing roughly 500 auks (small sea birds) inside the hollowed-out body
of a seal. The skin of the carcass is then sealed up and placed under a
rock for seven months. During this time, the birds ferment inside the
skin. The skin is retrieved when winter arrives, and its contents (the
fermented birds) are eaten whole.
8. Balut (Asia)
Balut is a different take on eating eggs.
Instead of the unfertilized eggs we eat in the West, these eggs are
fertilized. They contain a tiny unborn duck or chicken inside. They
apparently don't taste too bad.
9. Shoiokara (Japan)
Shoiokara is literally fermented fish guts.
The mixture is kept from killing you by the addition of a lot of salt. I
can't imagine it tastes any good.
10. Thousand-Year Egg (China)
These might look like fish eyes, but they're
actually just ordinary chicken or duck eggs. A thousand-year egg is made
by preserving a normal egg in a mixture of clay, ash, salt, quicklime,
and rice hulls for anywhere between several weeks and several months.
This results in the yolk becoming a dark green color and the white
becoming a dark brown.
I think I'll just steer clear of Greenland during my next vacation. There's something about stuffing 500 small sea birds into a seal that seems unsettling to me.
Source from ViralNova
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