6. Jellied moose nose, Canada
Nose isn’t exactly a choice cut, but that hasn’t stopped some adventurous Canadians from experimenting with nasal gastronomy by boiling them up with onions and spices, removing the hair, boiling again, then slicing and covering with a broth that sets into a jelly. It certainly looks as bad as it sounds.
© Ivan Azimov 007/Shutterstock
7. Boshintang, Korea
This supposedly health-giving Korean soup is made with spring onions, dandelions, a host of spices and one infamous ingredient: dog meat. Though you will struggle to find it on menus today, it’s still popular with the older generation and generally agreed to taste better than it smells.
8. Huitlacoche, Mexico
Corn smut is a fungus that turns normal corn kernels into tumour-like growths covered in blue-black spores. To most people that’s a diseased corncob that needs to be thrown out; to the Mexicans, it’s a culinary speciality. They call it huitlacoche (“sleeping excrement”) and enjoy the woody, earthy flavour of the fungus.
9. Airag, Mongolia
Glass of fermented horse milk, anyone? In Mongolia, this isn’t an unusual offer at all. They make a kind of beer called airag by taking a mare’s milk and letting it ferment into a fizzy, sour and slightly alcoholic liquid. It’s traditionally served chilled in a bowl-shaped cup; dregs are supposed to be poured back into the main container.
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. The result is a weeping, tongue-burning delicacy that you can eat with or without the maggots.
Cube of "Casu marzu" on a sheet of "Pane carasau", a thin crisp sardinian bread © Paolo Certo/Shutterstock
11. Muktuk, Greenland
A traditional Inuit meal of frozen whale skin and blubber, muktuk is normally served either raw or pickled. It looks a little bit like licorice allsorts and has several layers: the skin (which apparently tastes like hazelnuts), the fat (chewy) and the protective layer in between (even more chewy). Don’t eat if wearing dentures.
How anyone conceived of this dish is a mystery. To prepare: first gut and behead a Greenland shark, place in a shallow grave and cover with sand and stones. Leave for two to three months, then cut into strips and dry for several more months before serving: first-time tasters are advised to hold their nose and try not to gag.
© IAM photography/Shutterstock
13. Century egg, China
If you discovered a rotten egg, would you eat it? Someone in ancient China did, lived to tell the tale and now it’s an established delicacy. The eggs (also known as hundred-year eggs or pidan) are covered in clay, ash and salt for months, by which time the yolk is dark green and stinks of sulphur. Mmmm!
© YANGYANG FANG/Shutterstock
14. Salo, Ukraine
Many advocate keeping the fat on meat, but the Ukrainians decided to go one step further and just eat the fat on its own. Usually it’s made into slabs, smoked and left in a cool cellar for a year before being eaten sliced thinly with rye bread. Ukrainians love it so much they even have a festival of lard to celebrate it.
15. 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.
16. Locusts, Israel
Israel has of late been suffering from a plague of locusts, but fortunately this is the only insect to be considered Kosher, so Israelis have been eradicating the pests in a unique way: by eating them. Deep-fried and chocolate-covered locusts are apparently going down a storm (no pun intended).
© Louis Ortiz/Shutterstock
Top image: Century egg, China © YANGYANG FANG/Shutterstock