Buzz
From caviar to filet mignon, every society has its own version of gourmet foods that are considered the height of culinary excellence. These dishes are often regarded as the finest and most prestigious fare one could ever taste.
Yet, these so-called delicacies differ dramatically across nations. What is cherished in one country may be met with disgust and disdain elsewhere. For some, a filet mignon might appear as unappetizing as gruel. Louise Fresco once said, 'Food is something holy'; but these delicacies might instead be seen as nightmares from the deepest pits of Hell.
10. Casu Marzu
When you think of cheese, your mouth waters, and thoughts of cheddar fill your mind. But in Sardinia, cheese has taken a grotesque twist. Casu marzu is considered a sought-after delicacy by the people of Sardinia. But what makes this cheese so unique? Casu marzu literally means 'rotten cheese,' and that’s only the start of its revolting tale. What really earns it the title of delicacy is the fact that it's infested with live maggots.
Casu marzu, also known as maggot cheese, begins as an ordinary pecorino cheese that’s brined, smoked, and left to mature in cellars. Then, the maggots arrive. Cheese makers take a piece of cheese destined to become casu marzu and expose it to the open air, cracking the surface so flies can lay their eggs in it. The cheese skipper fly, in particular, lays numerous eggs, and soon the cheese is teeming with thousands of larvae. The eggs hatch, and the maggots begin their work—eating and excreting. As they consume and defecate, the enzymes in their bodies rot the cheese from the inside, transforming it into a gooey, sticky, and maggot-infested mess when it's ready to eat.
There are dangers to eating this bizarre treat, however. The maggots, understandably, don't like being disturbed. When the cheese is handled or scooped, the maggots will leap from the cheese, sometimes flying as far as 15 centimeters (6 inches). At such a close range, you may want to consider wearing safety goggles while you dive into this revolting dish. In the past, casu marzu was outlawed by the European Union for health and safety reasons, as they didn’t want anyone consuming rotting cheese and live bugs. However, the ban was later lifted since casu marzu was considered a traditional Sardinian food, beyond the EU's jurisdiction.
9. Hakarl
For many, sharks are truly terrifying: sharp teeth, dilated pupils, and an insatiable thirst for blood. In Iceland, sharks are even more frightening due to the national dish—fermented, decayed, and steeped in a foul ammonia odor. Hakarl is a traditional Icelandic food with roots that go back to the Viking era. When the Vikings settled in Iceland, they realized that sharks, especially the Greenland shark, were abundant in the surrounding waters, making them a key food source. However, they quickly discovered that the meat of the Greenland shark was toxic to humans. To make it safe to eat, they devised a method to purify the flesh.
So, how does a shark become this infamous delicacy? The process is lengthy and revolting. After the shark is caught, it’s immediately beheaded. To remove the toxins, trimethylamine oxide and uric acid, a hole is dug and the shark is buried inside. Rocks are placed on top of the shark, and the pressure forces the toxins to leach out. This process takes six to twelve weeks. During this time, the shark rots and ferments underground. Once the purification is considered complete, the shark is removed, cut into long strips, and hung to dry. The drying process lasts for several months. When is hakarl ready for consumption? When the smell of decay is at its peak, and a hard, dry, brown crust forms around the meat.
Though hakarl might seem utterly revolting to outsiders, it is considered a cherished national delicacy in Iceland. During the Icelandic festival of Thorrablot, hakarl is eaten by participants to honor traditional customs. Famous chef and TV personality Anthony Bourdain tried hakarl during his visit to Iceland, and described it as the 'worst, worst, worst, worst, thing' he had ever tasted. Similarly, chef Gordon Ramsay sampled it on a TV show and immediately vomited into a bucket. So, if you're ever in Iceland and catch a whiff of something rotten in the air, don’t panic. It’s not a decaying body—it’s Iceland's national delicacy.
8. Huitlacoche
Mexico is world-renowned for its mouthwatering dishes. From carne asada to the classic taco, Mexican cuisine is beloved by millions. However, there is one food that many outsiders find surprising when they encounter it on a plate. Huitlacoche, often referred to as 'corn smut,' 'fungus,' or the 'Mexican truffle,' is a delicacy made from a corn disease. This fungal infection grows in puffy, gray lumps that resemble river rocks. While this fungal plague is a nuisance to most, in parts of Mexico, it is scraped from the corn leaves and deliberately placed onto the kernels to encourage growth.
Huitlachoche has been known to the indigenous people of Mexico for centuries, but during the latter half of the 20th century, this fungus evolved into a delicacy that now plays a key role in nearly every aspect of traditional Mexican cuisine. Many people describe its flavor as subtle and mildly smoky, with some likening it to the taste of morel mushrooms. However, most people agree that its unique texture, flavor, and nature make it something of an acquired taste.
Huitlacoche can be cooked in various ways, often used as a flavoring in different dishes, or as the base for soups and sauces. Some people even enjoy the globular fungus on its own, savoring its mild taste and soft, mushy consistency. When preparing huitlacoche, there's one thing to keep in mind: once heated, the fungus turns from gray to a deep black, resembling squid ink. So if you're feeling adventurous next time you're in Mexico, skip the portobello mushrooms and try some corn smut instead.
7. Kiviak
Holidays in Greenland are a time for celebration, family, and food. The Inuit people have a special treat that they prepare during these occasions—kiviak. To make kiviak, the Inuit begin by preparing their ingredients. First, a large seal is caught and slaughtered, then disemboweled and greased. After that, hundreds of auks (birds similar to penguins) are captured and killed. The birds are then stuffed, whole, inside the seal's body. Once the auks are packed inside the seal, the carcass is stitched shut and covered with layers of grease to keep maggots out. Finally, a hole is dug, and the seal, with all the birds inside, is buried and weighted down with heavy stones.
After several months, typically around the Christmas season, the seal is dug up. The stitches holding the auks inside the now-fermenting seal carcass are cut, revealing the birds. The auks are consumed whole, bones and all, as their bodies have softened due to the fermentation. The intestinal fluids are often sucked out and enjoyed as a foul-tasting juice. These fluids are also commonly used to prepare sauces for other dishes.
While this might seem like an extreme dish, it actually has practical roots. During Greenland's harsh winter months, hunting and fishing become perilous due to the snow and shifting ice. Kiviak offers the Inuit a way to ensure they have enough food to survive these challenging times. It seems the turducken just got a bit more intense in Greenland.
6. Virgin Boy Eggs
Eggs are a basic food in almost every culture. They're versatile, delicious, and packed with protein. However, in Dongyang, China, one of their unique delicacies adds an unexpected ingredient: urine. Virgin boy eggs are a traditional treat in Dongyang. Each spring, eggs are boiled in the urine of young boys, typically aged ten and under. During this springtime ritual, urine is collected from nearly every boy in the city. Buckets are placed in schools to collect the urine, and some even carry bottles around the city to gather it from willing boys. The boys must be healthy and free from illness to ensure the food is safe to consume.
Once the urine has been gathered, the process of preparing virgin boy eggs begins. After a long day of collecting, the urine is emptied into large containers for preparation. Chicken eggs are submerged in the urine, and then boiled in more of it. Once the eggs are fully boiled, they are taken out, cracked, peeled, and then returned to the urine to simmer. This simmering process can last nearly a whole day, and the eggs can cost double that of a regular chicken egg.
This delicacy dates back to ancient China, where it's believed to have health benefits. Many people claim that eating urine-soaked eggs helps prevent various health issues, with heatstroke prevention being the most notable. Despite its peculiar nature, and concerns about the quality of the cooking and urine, China has officially recognized the practice as part of Dongyang's “intangible cultural heritage.”
5. Shirako
Japan is known for its unique and sometimes strange foods, and shirako is one of the most unusual. Shirako consists of the milt, or sperm sacs, and the accompanying semen from male fish. This unusual dish is considered a delicacy in Japan and is harvested from various types of fish, including cod, anglerfish, salmon, and pufferfish. It is most commonly collected during the winter months when these fish produce the most seminal fluid, making the shirako especially sought after for its enhanced flavor.
Once harvested, shirako can be prepared in various ways to delight the daring eater. For those bold enough to consume it raw, or 'fresh,' it presents itself as a soft, white blob, reminiscent of scrambled brains. When cooked lightly, shirako becomes even more indulgent, turning into a custard-like texture made from seminal fluid. If the fresh version is too daring, it can be coated in tempura batter and deep-fried, creating a crispy yet creamy sperm sac treat.
Shirako is often hailed as the most luxurious part of the fish, enhancing its reputation as a delicacy. In certain regions, small portions of shirako can be sold for over $100. The most highly prized shirako, however, comes from the pufferfish. Fugu-based shirako is considered the epitome of delicacies in the world of sperm sacs.
4. Century Eggs
Scrambled, sunny-side-up, or boiled eggs are familiar and beloved by many. But in China, there's a unique egg-based delicacy that's been both fascinating and repelling people for centuries. Known by various names such as the century egg, thousand-year egg, or pidan, this egg is especially popular in rural parts of China. So, what is it exactly? A century egg is a quail, duck, or chicken egg that undergoes a fermentation and preservation process using a distinctive blend of ingredients. First, a large vat is filled with black tea, salt, lime, and freshly burned wood ashes, left to cool overnight. Once the mixture has reached its peak potency, eggs are added, where they soak for a period of seven weeks to five months to ensure proper fermentation and preservation.
Once fully prepared, the century egg is ready for consumption. This is where things take a turn for the grotesque. The egg takes on a wobbly, gelatinous consistency. Imagine an egg that resembles Jell-O in texture. The white becomes an amber to nearly black hue, while the yolk transforms into a firm, dark grey or green ball. Snowflake-like patterns often appear on the shell, a result of fungus that has colonized the egg, which some consider adding to its beauty. The egg also carries a strong ammonia odor, amplifying the unsettling nature of this black, eggy creation. Typically, century eggs are sliced into pieces and served as a side dish or eaten on their own.
3. Stinkheads
Alaska is teeming with wildlife that forms the foundation of survival for those living in one of the harshest climates on Earth. Among the many unique dishes created by the native Alaskans is the infamous tepa, also known as the 'stinkhead.' To make this fermented treat, a whitefish or salmon is caught and killed. Its head and internal organs are placed in a wooden barrel, covered with burlap, and buried to ferment for a week. After fermenting, the stinkhead is unearthed and consumed in its natural state—rotten, putty-like, and fishy.
Though regarded as revolting by most outsiders, native Alaskans revere the stinkhead as a traditional delicacy. However, indulging in it comes with significant risks. Alaskan natives suffer from the highest global rates of botulism, partly due to their consumption of this fermented dish. While modern techniques can eliminate botulism from fermented foods, the danger persists. Despite efforts to adopt safer methods for preparing stinkheads, botulism remains a health threat to Alaska’s native population.
2. Shiokara
A unique regional specialty in Japan, shiokara might sound simple, but it’s truly a challenge for the daring. This dish is often avoided by the Japanese locals themselves. Shiokara consists of salted, fermented marine creatures, most often cuttlefish. The process begins with catching a cuttlefish, slicing it up, and mixing the meat with its internal organs and juices. Afterward, this mixture ferments for up to a month. When the container is finally opened, the contents are unrecognizable—turning into a thick, brown paste with the unpleasant aroma of rotten seafood. It’s not for the faint-hearted or easily disturbed.
For those brave enough to try shiokara, the recommended method is to swallow it all at once—the slices, guts, and all—in one big gulp, followed by a strong shot of whiskey. While cuttlefish shiokara might seem repulsive, it’s not the only fermented fish dish of its kind. Variations exist, such as those using squid, sea urchin, fiddler crab, or sea cucumber. Some say it has a similar taste to anchovies, but it’s up to you to decide whether it’s truly an acquired taste.
1. Bird’s Nest Soup
When most people imagine eating bird’s nests, they probably think of something made from twigs and straw. But in Chinese cuisine, bird’s nest soup is much more unique. This delicacy is crafted from the nests of cave-dwelling swiftlets, which build their intricate nests using their own saliva. These birds create small, sticky nests on the walls of caves, which are then carefully harvested by climbers scaling tall ladders. Once collected, these nests are used to prepare a savory soup or a gelatinous dessert, often compared in taste to a Slush Puppie drink.
While bird’s nest soup may not seem as revolting as some of the other bizarre dishes, the method behind its creation is less than appealing. The swiftlet, the bird responsible for these nests, is considered highly endangered. The harvesting process occurs up to three times a year, and nests are taken before the birds have a chance to lay eggs. This forces the birds to build a new nest during breeding season, and in some cases, they may not lay eggs at all, hindering the survival of future generations. Unless regulations around nest harvesting are enforced, this unique delicacy could disappear forever.
