Food is a cultural unifier, but some dishes are a step too far for even the most adventurous of American stomachs. We love new tastes, whether from tacos or from sushi, but there are some foreign delicacies that push one boundary of exoticism over into sheer horror. Wiggly stuff, pungent smells, or ingredients that confuse the mind spring to mind. These foods challenge our perception of what we consume, pointing to the immense variety of wacky global cuisine. Let’s embark on 14 of these foods that make most Americans queasy, and discover the cultural nuances and culinary bravery that go into them. Fasten your seatbelts this ride may challenge your stomach!
Why Some Foods Feel Wrong
Let’s consider why some foods evoke such a strong response before we dive in. Food is a deeply personal thing, influenced by tradition, culture, and instinct. For us Americans who are used to comfort foods like burgers and pizza, eating live insects or rotting garbage would feel like a denial of everything we stand for. But to the people whose cultures some of them are a part of, these foods have important meanings, representing history or endurance. Forgive us our openness of mind (and possibly a lungful of air), and let us explore these bizarre, yet fascinating, foods.
1. Casu Marzu: Sardinia’s Squirming Cheese
Imagine a creamy Sardinian sheep’s milk cheese from Italy that looks appealing until you notice the live maggots. Casu Marzu is not a cheese you’d find every day; it’s purposely infested with fly larvae to give its strong, soft texture an added kick. For Sardinians born and bred, it’s a precious tradition, a bold sign of food heritage. For most Americans, however, a picture of squirming larvae on their plate is a turn-off. It’s not about taste about psychological resistance to eating something that’s alive, so this cheese is a resounding no from most.
2. Hakarl: Iceland’s Stinky Shark Snack
Hakarl is the star of Iceland, a traditional dish made of Greenland shark meat, buried and fermented for months to purge it of toxins. The result? A pungent, ammonia-flavored delicacy with the scent of a well-used gym bag. Paired with Brennivín, a well-named “Black Death” cocktail, it’s a salute to Iceland’s rough-and-tumble past. Icelanders love its strong flavor, but Americans are repelled by the overpowering smell and chewy texture, making Hakarl a “no way” contender.
3. Fugu: Japan’s Poisonous Delicacy
Japan’s Fugu, or pufferfish, is a culinary gamble that combines art with danger. Coveted for its delicate flavor, it harbors lethal toxins unless sliced with precision. It takes chefs years of study to master Fugu, and diners relish the thrill of maybe taking a lethal bite. To Japanese food connoisseurs, it’s a badge of courage. To Americans, risking life for a meal is madness. Why take the risk when you can have safe sushi?
4. Hirudo Medicinalis: Leeches on the Menu
Ever had leeches for lunch? On the Continent and in North America, Hirudo Medicinalis otherwise known as those slimy blood-suckers are eaten raw or buttered and cooked with herbs for supposed health benefits. In some cultures, they’re a strange wellness food, valued for their medicinal properties. But to Americans, consuming a leech, alive or dead, is grade-A horror-movie material. The slimy texture and creepy setting make this one meal most would probably do without.
5. Sannakji: Korea’s Living Food
South Korea’s Sannakji redefines “fresh” in terms of live octopus, cut and served while still wriggling. With sesame oil or chili sauce tossed in, it’s a chewy sensation for locals who relish its pungent texture. But for Americans, a platter of wriggling food is exceedingly unsettling. Beyond the visual horror, ethical issues regarding the consumption of something that is still moving further add to the discomfort. Sannakji redefines “fresh” into realms most Westerners are afraid to venture.
6. Blood Clams: A Reddish Culinary Surprise
clams with fennel and oranges
Equipment
- 1 Large Pot or Dutch Oven For steaming the clams and combining ingredients
- 1 Cutting Board
- 1 Chef’s knife For chopping fennel and preparing oranges
- 1 Citrus Zester For orange zest
- 1 Tongs or slotted spoon For serving and handling clams
Ingredients
Main
- 18-24 hard clams littlenecks or cherrystones
- 4-5 navel or blood oranges cut into wedges
- 1 teaspoon orange zest
- 5-6 cups coarsely-chopped Fennel
- lots olive oil
- 1 1/3 cups pinot grigio
- to taste salt and pepper
Instructions
- Thoroughly clean and purge the hard clams in cold, salted water for at least 20-30 minutes, discarding any open or broken shells.
- Coarsely chop the fennel, ensuring uniform pieces for even cooking.
- Prepare the oranges by cutting them into wedges and zesting one for the specified amount of orange zest.
- Heat a generous amount of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped fennel to the pot and sauté until it begins to soften, about 5-7 minutes.
- Deglaze the pot with Pinot Grigio, scraping any browned bits from the bottom.
- Add the cleaned clams, orange wedges, and orange zest to the pot, then season with salt and pepper to taste.
- Cover the pot and increase the heat to medium-high, steaming the clams for 5-8 minutes, or until they have all opened.
- Once opened, remove the pot from the heat. Discard any clams that did not open.
- Serve immediately, drizzling with additional olive oil if desired, ensuring each serving gets a good mix of clams, fennel, and orange wedges.
Notes
In China, Taiwan, and Southeast Asia, Blood Clams are named for the blood-red, hemoglobin-flavored liquid that flows out when they’re prepared. They’re relished by locals in soups and stir-fries, a staple of shore lunches. But to Americans, the gaudy red hue is met with an instantaneous gag reflex, a vision forming of something decidedly less appetizing. A reminder that looks kill, even if taste is exquisite.
7. Fried Tarantulas: Cambodia’s Crunchy Delicacy
Fried Tarantulas are a street food favorite in Cambodia, pan-fried with garlic or sugar to become a nutty, crunchy snack.
The locals enjoy them as a practical meal, taking a feared creature and making it gourmet. But for Americans, a hairy eight-legged spider even if fried is a horror. The psychological barrier of consuming an arachnid is greater than any interest in how crunchy it would be, so this is something most would prefer to view from a distance. The Wild Ride Continues
We’ve tackled some wild dishes, but the culinary adventure isn’t over. The next seven foods push boundaries even further, challenging our very definition of “food.” From embryonic eggs to animal droppings, these dishes test American fortitude while showcasing global ingenuity.
8. Balut: The Philippines’ Embryonic Egg
Adobong balut
Equipment
- 1 Saucepan or Skillet A non-reactive pan is ideal for vinegar-based sauces.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Spoons
- 1 Wooden Spoon or Spatula For sautéing and gentle stirring.
Ingredients
Main
- * 1 teaspoon cooking oil
- * 6 clove garlic finely minced
- * 1 bay leaf
- * 4 tablespoon vinegar
- * 6 tablespoon soy sauce
- * 6 balut egg shelled
Instructions
- Carefully shell the balut eggs and set them aside.
- Finely mince the garlic cloves.
- Heat cooking oil in a saucepan or skillet over medium heat.
- Add the minced garlic to the hot oil and sauté until fragrant and lightly golden brown, being careful not to burn it.
- Gently add the shelled balut eggs to the pan.
- Pour in the vinegar and soy sauce, then add the bay leaf.
- Bring the mixture to a gentle simmer. Do not stir immediately after adding the vinegar; allow it to boil for 2-3 minutes to cook off the raw vinegar taste.
- After the initial simmer, gently stir the mixture to combine the ingredients.
- Continue to simmer for another 5-7 minutes, allowing the flavors to meld and the sauce to slightly reduce and thicken.
- Taste and adjust seasoning if necessary, then remove from heat and serve hot, ideally with steamed rice.
Notes
In the Philippines, Balut is a street food vendor staple: a fertilized duck egg, incubated for weeks, then boiled and consumed from the shell.
Inside is a half-formed embryo feathers, beak, and all. To Filipinos, it’s a salty, vinegar-y comfort food, served with a dash of salt and vinegar. But Americans, crunching on infinitesimal bones and embryonic attachments, would find that as a gastronomic abomination. The gastronomic and ethical shock makes Balut a dish people would rather keep hearing about than actually eat.
9. Century Eggs: China’s Bizarre Preserved Eggs
Century Egg Salad
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Small Mixing Bowl For the dressing
- 1 Whisk Or a small spoon
- 1 Microplane or Grater For garlic
Ingredients
Main
- 2 century eggs peeled
- 1 tbsp. Chinese black vinegar
- 1 tbsp. toasted sesame oil
- 2 tsp. low-sodium soy sauce
- 2 tsp. chili oil
- 0.125 tsp. MSG optional
- 1 clove garlic grated
- 1 green onion thinly sliced
Instructions
- Carefully peel the century eggs, ensuring all shell and clay residue are removed. Rinse gently if necessary and pat dry.
- On a clean cutting board, quarter each peeled century egg lengthwise, creating neat wedges. Arrange them artfully on a serving plate or in a shallow bowl.
- In a small mixing bowl, combine the Chinese black vinegar, toasted sesame oil, low-sodium soy sauce, chili oil, and optional MSG. Whisk thoroughly until well combined.
- Grate the garlic clove directly into the dressing mixture using a microplane or fine grater. Stir again to incorporate the garlic evenly.
- Thinly slice the green onion, separating the white and green parts if desired, for garnish.
- Just before serving, generously spoon or drizzle the prepared dressing over the arranged century egg quarters, ensuring each piece is coated.
- Garnish the salad with the thinly sliced green onions, distributing them evenly for both flavor and visual appeal.
- Serve immediately as a refreshing appetizer or side dish, allowing guests to appreciate the unique flavors and textures.
Notes
China’s Century Eggs, or pidan, are eggs preserved in clay, ash, and salt for weeks, turning the white jelly-like and the yolk dark green. The smell think ammonia meets sulfur hits like a punch. In Chinese cuisine, they’re a savory treat, often served with congee. But for Americans, the bizarre texture, eerie color, and pungent aroma scream “no thanks.” Century Eggs are a dish best admired from a safe distance.
10. Mopane Worms: Crispy Larvae of Africa
In Botswana and Zimbabwe, Mopane Worms are emperor moth larvae proteiny snack, fried or dried to nutty crunch. A subsistence food in places where resources are thin, they’re sautéed with seasonings or eaten plain. But to Americans, the thought of fleshy, wrinkled caterpillars is a firm no. No amount of seasoning can overcome natural distaste for eating insects, making Mopane Worms an oddity food best left to other people.
11. Durian: Southeast Asia’s Stinky Fruit
Durian Puree Cheesecake
Equipment
- 1 Electric Mixer Handheld or stand mixer for creaming and blending
- 1 Large Mixing Bowl For combining cheesecake batter ingredients
- 1 Rubber Spatula For scraping bowls and folding ingredients
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Baking Sheet For stability when placing the graham cracker crust in the oven
Ingredients
Main
- 12 ounces cream cheese room temperature
- 7 fluid ounces sweetened condensed milk
- 0.25 cup pureed fresh durian
- 2 eggs
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon durian or banana extract
- 1 9 inch prepared graham cracker crust
Instructions
- Preheat your oven to 325°F (160°C).
- Ensure cream cheese is at room temperature. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk and pureed fresh durian to the cream cheese, beating until well combined and smooth.
- In a separate bowl, lightly whisk the eggs.
- Add the eggs, sour cream, vanilla extract, and durian or banana extract to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix.
- Pour the cheesecake batter into the prepared 9-inch graham cracker crust. Place the crust on a baking sheet for stability.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for about 1 hour to prevent cracking.
- Remove from oven, let cool completely on a wire rack at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving to allow it to set fully.
Notes
Southeast Asia’s Durian, the “king of fruits,” boasts a creamy, sweet flesh that the locals adore. Its smell rotten onions and sweaty socks is so pungent, however, that it’s banned in some public places. The devotees sing its praises for its rich taste, but Americans take one sniff and exclude it from their plates forever. Durian shows how one sniff can overpower taste, keeping it far from most Western plates.
12. Kopi Luwak: Coffee with a Fecal Twist
Southeast Asia’s high-end coffee, Kopi Luwak, starts with beans eaten and excreted by civet cats. The process of digestion purportedly creates a smoother coffee, which is prized by connoisseurs. Americans, though, find it a loser to consume coffee from the rear end of animals. No matter how well the beans are cleaned, the visual image has most scurrying back to their favorite latte.
13. Virgin Boy Eggs: China’s Bizarre Tradition
In China, Virgin Boy Eggs duck eggs boiled in the urine of young boys are a folk medicine specialty, said to have health benefits. Unique flavors are absorbed by the eggs while cooking, which is appreciated in some areas. But Americans find the idea of consuming anything steeped in human urine absolutely repulsive. Just hearing its name brings one to the point of disbelief, and this is something nobody would ever think about eating.
14. Ptarmigan Feces: The Last Resort of the Arctic
In the Far North, Ptarmigan Feces boiled and dried droppings of birds are an emergency food, a delicacy on occasion. Created in necessity in hostile climates, they are a testament to the human resource. To Americans, though, eating animal dung breaks all culinary taboos. The very idea offends time-honored traditions, so this is the ultimate culinary challenge.
A World of Bold Bites
These 14 dishes, from wriggling tentacles to fermented gut feces, bring out the unbridled diversity of global cuisines and American tastes‘ limits.
All of them are cultural gems, rooted in tradition or a need, but unthinkable to most of us. They challenge our presumptions about food, showing us, that taste is as much about culture as it is about cuisine. So, if you’re feeling brave one day, perhaps take a bite or tip your hat to those who do. In the midst of the cosmos of such bold flavors, there is always room for gastronomical amazement.
