Food is a universal language, but not everyone speaks the same dialect. Some dishes inspire passionate devotion, while others elicit reactions ranging from mild distaste to outright disgust. These controversial delicacies, often polarizing due to their unusual flavors, textures, or appearances, create a fascinating culinary landscape where passion and repulsion coexist.
The very attributes that turn some people away are the same ones that others find entirely captivating. It’s proof of the subjective nature of taste and the powerful influence of cultural experiences on our culinary preferences. Love them or hate them, these divisive dishes have unquestionably secured their place in the vast universe of global cuisine.
We’re serving up 17 popular delicacies from around the world that trigger both delight and disgust. Prepare to be fascinated, perhaps a bit repulsed, and maybe even inspired to venture beyond your culinary comfort zone.
1. Durian
Southeast Asia’s “king of fruits,” durian, is infamous for its potent odor, often compared to gym socks or turpentine, which has led to its ban in many public spaces. The smell is so strong it can permeate entire buildings, making it a divisive fruit even before its spiky exterior is cracked open.
However, its creamy texture and complex flavor profile, with hints of custard, caramel, and even a subtle oniony note, have earned it a devoted following across Asia. For many, the initial shock of the smell gives way to an appreciation for its unique taste and texture.
2. Balut
This Filipino street food favorite is a fertilized duck egg, boiled and eaten directly from the shell. The sight of the partially developed embryo, complete with tiny feathers and a discernible beak, can be confronting for those unfamiliar with it. Balut challenges Western notions of what constitutes food, pushing the boundaries of culinary acceptance.
However, in the Philippines, it’s viewed as a nutritious and delicious snack, often enjoyed with salt and vinegar. Its unique texture, a combination of soft yolk and crunchy bits of embryo, adds another layer to the experience.
3. Hákarl
This Icelandic delicacy is made from cured Greenland shark meat, buried in the ground for months to ferment. The resulting dish has a pungent ammonia-like odor and a chewy texture that can be described as an acquired taste. The fermentation process is essential to remove toxins from the shark meat, but it also creates a distinctive smell and taste that many find off-putting.
Despite its challenging characteristics, hákarl is deeply ingrained in Icelandic culture. It represents a connection to the country’s harsh environment and speaks to the daring and resourcefulness of its Viking ancestors.
4. Natto
A Japanese breakfast staple, natto consists of fermented soybeans with a sticky, stringy texture and a pungent odor reminiscent of strong cheese. Its flavor, often described as earthy or even cheesy, can be a bit overwhelming for newcomers. The fermentation process creates a slimy texture and a powerful smell that some find unpleasant.
However, natto boasts impressive nutritional benefits and is a beloved part of the Japanese diet. It is often served over rice with soy sauce and mustard.
5. Century Egg
Also called a thousand-year egg, this Chinese delicacy involves preserving eggs in a mixture of clay, ash, salt, and other ingredients for weeks or even months. The process transforms the egg, giving it a dark, gelatinous yolk and a pungent aroma. The appearance can be startling, with a translucent, amber-colored white and a dark green or black yolk.
Despite its unconventional appearance and smell, century eggs are a cherished ingredient in Chinese cuisine. They add a unique flavor and texture to salads, congee, and other dishes.
6. Surströmming
A Swedish delicacy that dates back centuries, surströmming is fermented Baltic herring with a notoriously pungent smell. The fermentation process produces gases that cause the cans to bulge, and opening one releases an odor so intense it’s often described as reminiscent of rotten eggs and sewage.
Despite its challenging aroma, surströmming has a devoted following in Sweden, where it’s traditionally eaten outdoors with flatbread, potatoes, and onions. Its acquired taste, a combination of salty, sour, and fishy notes, is a testament to the enduring appeal of traditional fermented foods.
7. Escamoles
Known as “insect caviar,” escamoles are the edible larvae and pupae of ants harvested from the roots of agave plants in Mexico. Their appearance, resembling small white beans, might not be for everyone, but they are prized for their delicate, nutty flavor and creamy texture.
Often pan-fried with butter and spices, escamoles are a delicacy in Mexican cuisine. They represent a connection to pre-Hispanic culinary traditions and the sustainable use of natural resources.
8. Casu Marzu
This Sardinian cheese takes the concept of “aged” to a whole new level. It’s made from sheep’s milk cheese that has been intentionally infested with cheese fly larvae. The larvae’s digestive processes break down the cheese’s fats, creating a soft, creamy texture and a pungent aroma.
The sight of live maggots wriggling in the cheese can be off-putting, and some health authorities even discourage its consumption. However, for many Sardinians, casu marzu is a culinary tradition worth preserving, a testament to their connection to the land and their willingness to embrace bold flavors.
9. Lutefisk
A Scandinavian holiday tradition, lutefisk is dried cod that has been soaked in lye and then rehydrated. The resulting fish has a gelatinous texture and a strong, alkaline flavor that can be polarizing.
Some find its slippery texture and unusual taste repulsive, while others appreciate its unique character and cultural significance. Lutefisk is often served with melted butter, potatoes, and peas, and it remains a beloved part of Christmas celebrations in many Scandinavian communities.
10. Blood Sausage
Blood sausage, or black pudding, is a staple in many cultures around the world. This unique dish is made from congealed blood, which is mixed with fillers like meat, fat, bread crumbs, and spices. Its dark color and distinctive flavor, often described as earthy and slightly metallic, can be off-putting to some.
However, blood sausage is a nutritious and flavorful ingredient, often used in stews, sausages, and even as a breakfast food. Its widespread popularity across different cultures speaks to its versatility and enduring appeal.
11. Head Cheese
Despite its misleading name, head cheese is not actually cheese but a terrine made from the head of a pig or calf, including the meat, skin, and sometimes even the brain. The various parts are cooked, seasoned, and then molded into a loaf. Its gelatinous texture and the inclusion of less conventional animal parts can be off-putting to some.
However, head cheese is a traditional dish in many cultures, appreciated for its rich flavor and resourceful use of animal parts.
12. Escargot
Snails, cooked in garlic butter and herbs, are a French delicacy that has gained popularity worldwide. However, the idea of eating snails can be a hurdle for some, as their slimy texture and association with garden pests can be unappetizing.
For those who overcome their initial hesitation, escargot offers a unique and flavorful experience featuring a delicate texture and a rich, savory taste.
13. Andouillette
A traditional French sausage, andouillette is made from pork intestines and stomach lining, giving it a distinctive, pungent aroma and a chewy texture. The ingredients themselves can be off-putting, and the sausage’s strong flavor, often described as “gamey” or “musky,” is not for the faint of heart.
However, andouillette is a beloved culinary tradition in France. It is often grilled or pan-fried and served with mustard or a creamy sauce. Its bold flavor and unique texture make it a challenge for some, but a delight for those who appreciate its distinctive character.
14. Shirako
A Japanese delicacy, shirako is the milt, or sperm sacs, of cod or other fish. Its creamy, custard-like texture and mild, slightly sweet flavor can be surprising to those unfamiliar with it. The idea of eating fish sperm can be a barrier for some, but shirako is considered a delicacy in Japan, often served grilled, steamed, or even raw as sashimi.
It’s a testament to the Japanese culinary tradition of using every part of the fish, and its unique texture and flavor offer a surprising and intriguing experience for adventurous eaters.
15. Stinky Tofu
A popular street food in Taiwan and other parts of Asia, stinky tofu is fermented tofu with a pungent odor that can be detected from a distance. The smell is often compared to rotting garbage or sewage, making it a challenge for those with sensitive noses.
However, the fermentation process creates a complex flavor profile with notes of earthiness, funk, and even a hint of sweetness. Stinky tofu is typically deep-fried and served with a spicy sauce, and its crispy exterior and soft, flavorful interior have made it a beloved snack for many.
16. Haggis
Scotland’s national dish, haggis, is a savory pudding made from sheep’s heart, liver, and lungs, minced with onions, oatmeal, suet, spices, and stock, which is traditionally encased in the animal’s stomach and boiled. The combination of ingredients and the idea of eating offal can be off-putting to some. However, haggis is a deeply ingrained part of Scottish culture, often served on Burns Night and other special occasions.
Its rich, savory flavor and hearty texture make it a comforting and satisfying dish, especially when paired with traditional accompaniments like neeps and tatties (mashed turnips and potatoes).
17. Sannakji
This Korean delicacy consists of live octopus tentacles chopped into bite-sized pieces and served immediately. The tentacles continue to writhe on the plate, and their suction cups can cling to the mouth and throat, making it challenging and potentially dangerous to eat.
Despite the risks, sannakji is a popular dish in Korea, prized for its fresh, chewy texture and slightly sweet flavor. It’s often dipped in sesame oil and salt, and its adventurous nature makes it a memorable experience for those brave enough to try it.
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With an honors degree in financial engineering, Omega Ukama deeply understands finance. Before pursuing journalism, he honed his skills at a private equity firm, giving him invaluable real-world experience. This combination of financial literacy and journalistic flair allows him to translate complex financial matters into clear and concise insights for his readers.
