In the vast and diverse culinary world, there are extraordinary creations that challenge our traditional perceptions of food. From exotic insects to unusual delicacies, today we bring you some of the rarest dishes in the world.
FUGU FISH (JAPAN)
This much-loved dish of Japanese cuisine is as exotic as it is dangerous. This fish, also known as puffer fish, is the second most poisonous vertebrate in the world (the first is the poisonous golden frog), but despite this, the Japanese have been preparing fugu fish for centuries and it is considered a delicious and exclusive delicacy.
The most traditional way to eat this fish is in sashimi with sake (alcoholic beverage). It is sliced very thinly and placed in the petals of a chrysanthemum flower, the national symbol of Japan, which in some countries is associated with death.
BALUT (PHILIPPINES)
This dish originating from the Philippines and other Southeast Asian countries is very curious. It consists of a fertilised duck egg with its embryo inside, which is cooked in the same way as a boiled egg.
Once cooked, the shell is usually broken at the top and the broth is drunk before the egg is completely peeled.
It is seasoned with salt, vinegar, spices, ginger and chillies to give it a spicy kick. After drinking the broth, the shell is peeled off to reveal the duck embryo. Some eat the whole thing, including the developing duck, while others prefer to separate the liquid and yolk before eating.
SHEEP’S EYE JUICE (MONGOLIAN)
If you overdo it with alcohol, Mongolia thinks they have the solution: sheep’s eye juice. It has become a traditional cure in Mongolia, even if it sounds unappetising outside the region.
It is easy to make; it consists of mixing tomato juice, apple cider vinegar and a sheep’s eye that has been preserved for a considerable period of time and is floating in the drink.
Research has indicated that this combination can help stabilise blood sugar levels and combat fluid retention in the body.
CRISPY TARANTULA (CAMBODIA)
This snack is one of the most famous and popular snacks in Cambodia.
Crispy or fried tarantula is served in restaurants and street food stalls. The tarantulas used for this dish are of the ‘a-ping’ species and are bred specifically for human consumption. They are thoroughly cleaned before cooking.
The tarantula is served whole and can be eaten from the legs to the body. The legs are the crunchiest part, while the abdomen may have a softer texture. Some people prefer to remove the legs and belly before eating the remaining part.
The taste is described as similar to French fries, with a slight hint of nuttiness.
The world’s weirdest dishes are not only a showcase of human creativity, but also a window into unique cultural traditions. So, the next time you find yourself faced with a strange dish, remember that the real culinary adventure begins when you dare to try the unknown. Enjoy!
