16 unusual foods of the world

The ways we prepare our food can vary tremendously around the world. While travelling, some of us will seize any opportunity to try new tastes, whereas others might not be so adventurous. Are you an culinary explorer? Well, there are loads of interesting dishes to try around the world. Here's our list of the world's most unusual foods you might not have tried yet. 

1. Shirako, Japan

Shirako is a delicacy in Japanese cuisine that consists of the sperm sacs, or milt, of various fish species, typically cod, anglerfish (known as ankimo), or pufferfish. The word "shirako" translates to "white children" or "white offspring" in Japanese, referring to the milky-white appearance of the sacs.

Shirako is prized for its creamy texture and delicate flavor, often described as rich, sweet, and slightly briny. The sperm sacs are usually harvested during the spawning season when they are at their peak quality. They are then carefully removed from the fish and cleaned before being served raw or lightly cooked.  Shirako also boasts a number of health benefits.

Japan is also home to a number of interesting  vending machines, serving the likes of beer, bananas and live crab! Before you go, find out more fascinating facts about Japan. 

2. Deep fried butter, the USA

Deep-fried butter is a novelty food item that gained popularity in the United States, particularly at state fairs and festivals. It involves battering sticks of butter and deep-frying them until they are golden brown and crispy on the outside while the butter inside remains melted and creamy.

Deep-fried butter is often served drizzled with syrup or powdered sugar for added sweetness, although some variations may incorporate savory elements like herbs or spices. It is typically enjoyed as a novelty snack or dessert, and its popularity has led to its occasional appearance on fairground menus and in specialty food shops.

3. Balut, the Philippines

Balut is a popular street food in many Southeast Asian countries, particularly in the Philippines. It is a fertilized duck egg that is boiled and eaten directly from the shell. 

The embryo inside the egg is allowed to develop for a specific period, typically around 14 to 21 days, before being cooked. To eat, you tap a hole in the top of the shell, sup the savoury liquid and then crunch down the rest of what’s inside. 

Though balut is enjoyed by many, it can be an acquired taste for those unfamiliar with it, as the sight of the partially developed duck embryo can be off-putting to some. Nonetheless, it remains a cultural delicacy and is often consumed as a snack or appetizer.

4. Fried tarantulas, Cambodia

Fried tarantulas are a unique and somewhat unusual delicacy found in Cambodia, particularly in the town of Skuon, located in the Kampong Cham Province. These large spiders, known locally as "a-ping," are often consumed as a snack or street food.

These arachnid snacks have become a popular tourist attraction in Skuon, where visitors can observe locals selling them at roadside stalls or markets. Despite their intimidating appearance, fried tarantulas have gained a reputation as a must-try delicacy for adventurous travelers seeking unique culinary experiences in Cambodia.

While eating fried tarantulas may be seen as a novelty by some, they hold cultural significance in Cambodia, where they are considered a traditional food and a valuable source of protein in rural communities.

Wondering when's the best time to go? Read our guide to when to visit Cambodia.

5. White ant eggs soup, Laos

White ant eggs soup, also known as Gaeng Kai Mot Daeng in Lao cuisine, is a traditional soup made from red ant eggs. It is a popular dish in Laos and other Southeast Asian countries like Thailand and Cambodia.

To prepare the soup, red ant eggs are harvested from ant nests, typically from the weaver ant (Oecophylla smaragdina), which is commonly found in the region.  The soup is usually made by simmering the ant eggs with a combination of herbs, vegetables, and sometimes meat or seafood broth.

This soup is enjoyed for its rich, earthy flavour and is often served as a specialty dish in local restaurants or as part of traditional Lao feasts and celebrations. It is believed to be nutritious and is considered a source of protein and other essential nutrients.

While the idea of consuming ant eggs may seem unusual to some, it is an integral part of the culinary heritage of Laos and reflects the resourcefulness and ingenuity of the local cuisine.

Want to try cooking some Laotian delicacies yourself? Ahead of your trip, read our Laos travel tips for planning and on the go.

6. Jellied moose nose, Canada

Jellied moose nose is a traditional dish originating from Indigenous communities in Canada, particularly among the First Nations peoples. It is also consumed in some parts of Alaska. As the name suggests, the dish is made from the nose of a moose, which is boiled until tender, then the meat is removed from the bone, sliced, and combined with various seasonings.

The most distinctive aspect of jellied moose nose is the preparation of the broth, which is then allowed to cool and solidify into a jelly-like consistency.

Jellied moose nose is often served as a cold appetizer or snack. It has a unique flavour and texture, with the jelly providing a gelatinous base for the tender moose meat. While it may not be commonly found in mainstream cuisine, it holds cultural significance for Indigenous communities and is cherished as a traditional dish passed down through generations.

Not sure how to tackle exploring this vast country? Read our experts' suggested Canada itineraries.

7. Rocky Mountain Oysters, the USA

Rocky Mountain Oysters, also known as prairie oysters, are a unique culinary dish popular in the American West, particularly in regions like Colorado, Montana, Wyoming, and Texas. Despite the name, Rocky Mountain Oysters are not seafood but rather a type of offal dish made from the testicles of bulls, pigs, or sheep.

To prepare Rocky Mountain Oysters, the testicles are typically peeled, pounded flat, coated in flour or breadcrumbs, seasoned with salt and pepper, and then deep-fried until golden brown and crispy. They are often served hot with dipping sauces such as cocktail sauce, horseradish, or mustard.

8. Huitlacoche, Mexico

Corn smut is a fungus that turns normal corn kernels into tumour-like growths covered in blue-black spores. It may look  like a weird food – something like a corncob that needs to be thrown out – but many find it to be a delectable delight. In Mexico it is regarded it as a culinary speciality. In Spanish, it is called huitlacoche (“sleeping excrement”) and many enjoy the woody, earthy flavour of the fungus.

Ready to take a trip to Mexico and go for a foodie tour? See our guide to the most cool places to visit in Mexico.

9. Airag, Mongolia

Airag, also known as kumis, is a traditional fermented dairy beverage commonly consumed in Central Asian countries, particularly Mongolia, Kazakhstan, Kyrgyzstan, and parts of Russia. It is made by fermenting mare's milk, typically from horses, although it can also be made from the milk of other animals such as yaks or camels.

During fermentation, the lactose in the milk is converted into lactic acid by the bacteria, resulting in a slightly sour and effervescent beverage. The fermentation process also produces small amounts of alcohol, typically around 2-3% ABV, giving airag its mildly intoxicating properties.

Airag is traditionally consumed as a refreshing beverage, especially during the summer months, and is often enjoyed during festive occasions, celebrations, and social gatherings.

10. Casu marzu, Italy

Known as “rotten cheese”, Sardinia’s casu marzu is made from Pecorino that has gone bad – really bad. The larvae of cheese flies (piophila casei) are added to the Pecorino, hatching inside, burrowing around and digesting the fats. 

During fermentation, the larvae consume the cheese, breaking down its fats and proteins and accelerating the ripening process. This gives Casu Marzu its characteristic soft, creamy texture and pungent aroma. The larvae are still alive when the cheese is consumed, adding a unique, slightly tangy flavor to the cheese.

The result is a weeping, tongue-burning delicacy that you can eat with or without the maggots. But it's not as unique a delicacy as you might think, with similar variations in neighbouring regions.

Ready to take your trip to Italy? See our Italy itineraries for inspiration.

11. Sannakji , South Korea

Sannakji is a traditional Korean dish that consists of small live octopus, typically cut into small pieces and served immediately. The name "sannakji" translates to "raw octopus" in Korean.

To prepare sannakji, a small octopus is usually quickly dismembered and served while the tentacles are still moving. The pieces are often seasoned with sesame oil and sesame seeds or served with a dipping sauce made from soy sauce and wasabi.

One of the unique aspects of sannakji is that the octopus tentacles continue to squirm and writhe even after being cut, giving the dish its characteristic movement. This can be both visually striking and intimidating for those who are not accustomed to eating live seafood.

12. Muktuk, Greenland

Muktuk is a traditional Inuit food that consists of whale skin and blubber. It is commonly consumed in Arctic regions such as Alaska, Canada, Greenland, and parts of Russia, where whale hunting has long been a part of indigenous cultures and sustenance.

To prepare muktuk, the skin and blubber are typically sliced into small, bite-sized pieces. The skin portion is often thick and rubbery, while the blubber is soft and fatty. These pieces are then eaten raw or sometimes lightly boiled or fermented before consumption.

Muktuk is highly nutritious, providing a significant source of vitamin C and vitamin D, as well as omega-3 fatty acids, which are beneficial for heart health. It is also rich in protein and calories, making it a valuable food source in regions where fresh produce and other protein sources may be scarce.

In indigenous cultures, muktuk holds cultural and traditional significance, often being shared during community gatherings, celebrations, and feasts.

12. Hakarl, Iceland

Hákarl is a traditional Icelandic dish consisting of fermented shark meat. It is considered a delicacy in Icelandic cuisine, although its strong odor and pungent flavor make it an acquired taste for many.

To make hákarl, the meat of the Greenland shark (Somniosus microcephalus) is first buried in gravelly sand or soil and left to ferment for several weeks to several months. During this fermentation process, the shark meat undergoes biochemical changes, including the breakdown of urea and trimethylamine oxide, which are compounds that give the shark's flesh its strong ammonia-like smell and flavor.

After the fermentation period, the shark meat is dug up and hung to dry for several months to further age and develop its flavour. Hákarl is often accompanied by a shot of Brennivín, a strong Icelandic schnapps known as "black death," to help mask the strong flavor. 

While hákarl is a cherished part of Icelandic culinary heritage and culture, it is not universally loved, and its strong smell and taste can be off-putting to some.

Ready to try for yourself? Book your trip to Iceland today. 

14. Century egg, China

Despite their name, century eggs are not actually aged for a hundred years; rather, the preservation process typically takes several weeks to a few months. This Chinese traditional food is made by preserving duck, chicken or quail in a mixture of clay, ash, salt, quicklime, and rice husks.

During the preservation process, the alkaline environment created by the mixture causes chemical changes in the egg, resulting in the formation of ammonium sulfide and hydrogen sulfide. These compounds give century eggs their characteristic dark color, ranging from greenish-brown to amber, and a distinctively strong aroma.

They are commonly paired with pickled ginger or served with tofu as a part of a cold dish. Century eggs can also be used in soups, congee, stir-fries, or as a topping for rice or noodles.

Curious to find out what the locals of Shanghai eat? Read up on the Chinese street foods you need to try.

15. Salo, Ukraine

Many advocate keeping the fat on meat, but Ukraine decided to go one step further and just eat the fat on its own. Salo is a traditional Eastern European and Slavic dish consisting of cured slabs of pork fatback.

To make salo, strips or slabs of fatback are first salted and sometimes seasoned with herbs, garlic, or pepper. The salt helps to draw out moisture from the fat, preserving it and preventing spoilage. The fatback is then typically left to cure for several weeks or months, allowing the flavors to develop and intensify.

Salo can be eaten in a variety of ways. It is often sliced thinly and served as a cold appetizer or snack, either on its own or accompanied by bread, pickles, or onions. You can either eat it raw or cooked, and Ukrainians love it so much they even have a festival of lard to celebrate it.

16. Stargazey Pie, England

A pie with fish that stare at the sky: Stargazey originates from the Cornish village of Mousehole in England, and is served on Tom Bawcock’s Eve (23rd December). According to legend, this heroic sixteenth-century sailor rowed out one December evening in high storms and returned with a catch big enough to feed the starving residents. 

It's important to leave the heads on the fish, which poke out of the pie and ultimately give the pie its name – at least its meaning is pleasant enough. Delightful.

Now you're clued up about England's food scene, book your own tailor-made trip with one of our local experts.

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