Embarking on an international adventure opens up a world of culinary delights, but not all dishes are created equal. As an American tourist, you must learn how to order from exotic menus without turning your stomach into a battleground. Knowing which local specialties to skip can be just as important as the ones to savor.
1. Fugu (Japan)
Fugu, or pufferfish, requires precise preparation to avoid its toxic parts. It’s best left to the adventurous eaters due to its deadly potential.
2. Sannakji (South Korea)
This dish of live octopus is eaten while still wriggling. Its suction cups can stick to your throat if not chewed properly.
3. Casu Marzu (Italy)
Found in Sardinia, this sheep’s milk cheese contains live maggots and is considered hazardous by health authorities.
4. Hákarl (Iceland)
Fermented shark that has an overpowering ammonia-rich smell and taste, commonly challenging for the uninitiated.
5. Blood Sausages (Global)
Common in many countries, blood sausages can be a risky eat if not cooked properly due to bloodborne pathogens.
6. Bushmeat (Africa)
Besides ethical concerns, bushmeat like bats or monkeys can carry diseases transmissible to humans.
7. Raw Milk Cheeses (Global)
Unpasteurized cheeses can harbor harmful bacteria like Listeria, especially risky for pregnant women.
8. Century Eggs (China)
These preserved eggs have an intense ammonia smell and a strong flavor, often an acquired taste not suited for everyone.
9. Balut (Philippines)
A fertilized duck egg with a partially developed embryo inside, this delicacy is not for the faint of heart.
10. Ortolan (France)
This controversial dish involves eating a small bird whole, which might be unsettling for some due to the preparation method.
11. Lutefisk (Norway)
Made from aged stockfish and lye, its gelatinous texture and strong, pungent aroma are not universally enjoyed.
12. Fried Tarantulas (Cambodia)
While considered a delicacy in Cambodia, the idea of munching on spiders may not be appetizing to many tourists.
13. Surströmming (Sweden)
This fermented herring is so smelly it’s usually eaten outdoors, challenging even for those with adventurous palates.
14. Pig’s Blood Cake (Taiwan)
A street food made from sticky rice and pig blood, not recommended for those squeamish about blood-based foods.
15. Stinkheads (Alaska, USA)
Fermented salmon heads, known as stinkheads, can be a difficult sell for those not accustomed to fermented fish.
16. Bird’s Nest Soup (Southeast Asia)
Made from swiftlets’ nests constructed from saliva, it’s expensive and has a unique texture that might not appeal to all.
17. Akutaq (Alaska, USA)
Also known as Eskimo ice cream, it includes fat, berries, and sometimes fish, which might be an unusual combination for many.
18. Durian (Southeast Asia)
Known as the ‘king of fruits’, durian’s overpowering smell is either loved or loathed and is banned in some public places.
19. Kopi Luwak (Indonesia)
This coffee made from beans digested by civets is controversial due to ethical concerns in production practices.
20. Escamoles (Mexico)
Ant larvae known as “Mexican caviar” might be off-putting due to their origin and texture.
21. Pidan (China)
Also known as a “thousand-year egg”, its strong odor and jelly-like texture are not typically enjoyed by everyone.
22. Raw Shellfish (Global)
Raw oysters and other shellfish can carry bacteria and viruses, posing a risk of foodborne illness.
23. Hakarl (Iceland)
Repeated from earlier but worth emphasizing, this fermented shark can be a particularly challenging food due to its strong flavor and smell.
Bon Appétit
Always consider your health and personal tastes when trying new foods, and when in doubt, stick to what you find comfortable and enjoyable. This way, you ensure your dining experiences contribute positively to your travels!
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For transparency, this content was partly developed with AI assistance and carefully curated by an experienced editor to be informative and ensure accuracy.