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Exotic Foods to Try Before You Die!

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10. Stinky Tofu (臭豆腐)

Photo by: Vicky J.

Place of Origin: China

  • Fermented tofu with a strong odor
  • Enjoyed as a snack or a side dish
  • Originated during the Qing Dinasty

9. Sannakjji (산낙지)

Photo by: 원미숙

Place of Origin: South Korea

  • A popular South Korean seafood dish
  • It is sprinkled with a dash of sesame seeds and dipped in sesame sauce
  • It’s slimy and still squirms even after being chopped into little pieces

8. Stuffed Camel

Photo by: ecowallpapers.net

Place of Origin: United Arab Emirates (UAE)

  • A Bedouin wedding tradition in UAE
  • A camel stuffed with a sheep, a lamb or a chicken
  • Some parts of the camel taste like beef but it can also taste gamey

7. Balut

Photo by: Tanveer Khan

Place of Origin:Philippines

  • Enjoyed as street food but sometimes sold in restaurants
  • A boiled developing duck embryo that is eaten from the shell
  • It tastes like a chicken and the “soup” is like a soft, creamy egg yolk

6. Live Beating Heart of a Cobra

Photo by: Johnathan Look

Place of Origin:Vietnam

  • The blood of the snake is drained and mixed with rice wine
  • A popular dish that is believed to enhance male virility
  • Surprisingly, the heart also tastes like chicken meat

5. Wasp Cracker

Photo by: Steven Le Blanc and Masami M.

Place of Origin: Japan

  • A type of rice crackers called senbei
  • There cracker has an unusual scent
  • It is sweet and you can barely tase the wasps

4. Haggis

Photo by: The Blackface Meat Company

Place of Origin: Scotland

  • A type of sausage that is made of sheep’s lung, heart and liver
  • Has a nutty texture and savory taste
  • Since 1971, haggis imports from the US became illegal due to a ban on food containing sheep meat

3. Tuna Eyeball

Photo by: Craig McClain

Place of Origin: Japan

  • Often served as appetizers or bar snacks
  • Tastes like mussels and egg whites
  • Some parts of the dish are rubbery (especially on the wall of the eyeball)

2. Beondegi (번데기)

Photo by: 유진향

Place of Origin: South Korea

  • Enjoyed as street food or as a dish
  • Slightly boiled, steamed and seasoned
  • Popular high-protein food

1. Casu Marzu

Photo by: Shardan

Place of Origin: France and Italy

  • Fermented sheep milk that is filled with cheese fly larvae
  • The texture is soft, and liquid seeps out
  • There are several cases where the larvae survives and grows in the intestines

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