The most horrible food in the world? When we think of cuisine, we usually imagine appetizing and delicious dishes. However, alongside these gourmet delights, there are also foods that make many people shudder with fear and disgust. Let’s dive into the details of some of the world’s most terrifying dishes.
Table of Contents
The most horrible food in the world
1. Surströmming (Sweden)
Surströmming is a dish made from fermented herring that’s been aged for an extended period, producing a notoriously pungent odor. Many describe its smell as similar to garbage or even a public toilet. Though it’s traditionally served with thin bread and various condiments to tone down the scent, the overwhelming stench makes it hard for many to even try.
2. Hákarl (Iceland)
Hákarl is a traditional Icelandic dish made from Greenland shark meat that has been fermented and dried for several months. Since Greenland sharks lack a urinary system, their flesh contains toxic substances like uric acid, making the fresh meat dangerous to eat. The fermentation process removes the toxins but results in a revolting smell. With its intense, ammonia-like taste, Hákarl is far from a crowd-pleaser.
3. Casu Marzu (Italy)
Casu Marzu, also known as “rotten cheese,” is a Sardinian pecorino cheese fermented by introducing live larvae. These larvae break down the cheese, creating a soft texture and an extremely strong odor. What’s most disturbing is that the cheese is eaten while the larvae are still alive, jumping around as they make contact with the mouth. Although banned for hygiene reasons, Casu Marzu remains a delicacy on the island of Sardinia.
4. Kiviaq (Greenland)
Kiviaq is a traditional dish of the Inuit in Greenland. It is made by stuffing seabirds into a seal’s skin and burying it underground for months to a year to ferment. Once fully fermented, the birds are eaten raw, without cooking. The strong flavor is not for the faint-hearted, but it holds significant cultural value for the Inuit during celebrations.
5. Stinky Tofu (China)
Stinky tofu is a famous Chinese snack known for its overpowering odor, often compared to rotting garbage. It is made by soaking tofu in fermented brine or even sour milk. Despite its powerful smell, stinky tofu has a creamy, rich taste and a complex flavor profile that many people enjoy. However, first-timers might be put off by its extreme stench.
6. Sannakji (South Korea)
Sannakji is a traditional Korean dish consisting of small octopuses that are served alive and cut into pieces. The most alarming part is that the tentacles are still moving when served. Diners must chew carefully, as the suction cups on the tentacles can stick to the mouth or throat, potentially causing choking. Despite its unsettling nature, many Koreans enjoy sannakji.
7. Balut (Philippines)
Balut is a fertilized duck egg with a nearly developed embryo inside, boiled and eaten straight from the shell. While popular in the Philippines and several Southeast Asian countries like Vietnam, Thailand, and Cambodia, the sight of the partially formed duckling can be shocking to those unfamiliar with the dish.
8. Shiokara (Japan)
Shiokara is a Japanese dish made from fermented seafood innards, often squid, marinated with salt and other spices. The fermentation process gives it a strong, distinct odor that can be difficult for many to enjoy. It’s commonly paired with sake to mask the strong taste, making it a culinary challenge for some, but a beloved part of Japan’s traditional food culture for others.
9. Escamoles (Mexico)
Escamoles, a traditional Mexican delicacy, are ant larvae harvested from the roots of the agave plant in the desert regions of Mexico. They have a soft, buttery texture and are often sautéed with butter, onions, and spices. Though the idea of eating ant larvae may seem revolting, escamoles are considered a delicacy, with a nutty flavor that some liken to popcorn.
10. Tuna Eyeballs (Japan)
Tuna eyeballs are a unique and strange dish, often boiled or steamed, then seasoned to enhance their flavor. The eyeballs are quite large with a chewy texture, while the surrounding tissue has a flavor similar to fatty fish. For many, the sight of a giant fish eye on their plate is enough to make this dish difficult to enjoy.
11. Century Egg (China)
Century eggs are a famous Chinese delicacy made by preserving chicken or duck eggs in a mixture of clay, ash, salt, and quicklime for several weeks or months. The process turns the egg white into a translucent brown jelly, while the yolk becomes a dark green color. The smell is strong, similar to ammonia, which can be off-putting to those unfamiliar with the dish. Despite this, century eggs are considered nutritious and are often served as appetizers in China.
12. Stinkheads (Alaska)
Stinkheads are a traditional food of the Eskimo people in Alaska, made from fermented salmon heads. The heads are buried in the ground in plastic bags for several weeks to ferment. As the name suggests, this dish has an incredibly strong and unpleasant odor. However, it’s highly valued in Eskimo culture for its nutritional benefits and is considered a staple food. The flavor, though, is far too pungent for most first-time tasters.
13. Coconut Worm (Vietnam)
Coconut worms, the larvae of beetles that live inside coconut trees, are a specialty in Vietnam, especially in the southern regions. These worms can be eaten raw or deep-fried until crispy. When eaten alive, the worms are soaked in fish sauce, and the experience of chewing on the soft, wriggling larvae is not easy for many people, especially those who fear insects. However, for those accustomed to it, coconut worms are a rich and nutritious delicacy with a creamy texture.
14. Fugu (Japan)
Fugu, or pufferfish, is one of the most dangerous dishes in the world, not because of its flavor but because of its toxicity. Pufferfish contains tetrodotoxin, a deadly poison that can be fatal if the fish is not prepared properly.
Even when cooked, tetrodotoxin can remain dangerous. Chefs undergo extensive training and certification to serve Fugu safely. Despite the risks, Fugu is prized in Japan for its delicate, clean taste and the unique sensation it offers.
15. Blood Soup (Vietnam)
Blood soup, or “Tiet Canh,” is made from the fresh blood of animals, often pigs or ducks, mixed with herbs, spices, and cooked meat from the same animal. The blood coagulates into a jelly-like consistency, with a bright red layer on top. For many Vietnamese, it is considered a refreshing and delicious dish, but for many foreigners, the idea of consuming raw animal blood can be quite unsettling.
16. Fried Scorpions (Thailand)
Fried scorpions are a popular street food in Thailand, typically fried until crispy and sold at night markets. They are considered a high-protein snack, but the sight of large scorpions with claws and venomous tails is enough to scare many people. Despite their fearsome appearance, fried scorpions have a crunchy texture and a taste similar to fried shrimp. Still, eating one is not a challenge most are willing to take on.
17. Kumis (Central Asia)
Kumis is a fermented mare’s milk, a traditional drink in Central Asian countries such as Kazakhstan and Kyrgyzstan. The fresh horse milk is allowed to ferment naturally, producing a drink with a sour flavor and a slight alcoholic content. Kumis plays a significant role in the culinary traditions of nomadic cultures and is also considered healthy. However, for those unfamiliar with fermented dairy, the strong, tangy taste can be quite off-putting.
18. Huitlacoche (Mexico)
Huitlacoche, also known as “corn truffle,” is a type of fungus that grows on corn. While corn infected with this fungus is often seen as a sign of crop failure in many parts of the world, in Mexico, Huitlacoche is considered a delicious and nutritious delicacy. It is commonly used in tacos and soups, boasting a flavor reminiscent of truffles. However, its appearance as a black, blemished fungus on the corn can be off-putting and unsettling for many people.
19. Bat Soup (Palau)
Bat soup, a controversial dish from the Pacific island nation of Palau, uses fruit bats that are cooked whole in a fragrant broth with herbs and spices. For many, the sight of a bat floating intact in a bowl of soup is quite disturbing. While locals consider it nutritious, the gamey flavor from the bat’s wings and fur can be overwhelming, making this dish a challenge for many to enjoy.
20. Hormiga Culona (Colombia)
Hormiga Culona, or “big-bottomed ants,” are a traditional Colombian snack. These ants are roasted until crispy and are often enjoyed as a salty, crunchy treat, even being served as a main dish at special events. They are said to have a nutty flavor, somewhat like salted cashews. However, the idea of eating large ants with long legs is enough to make many people squeamish.
21. Gaebul (Korea)
Gaebul, known as the “penis fish” due to its peculiar shape, is a marine creature commonly eaten raw in Korea. Sliced into small pieces and served fresh, Gaebul is described as crunchy and slightly chewy. Despite its mild taste, the odd appearance of this dish can make many diners hesitant or outright avoid it.
22. Jumping Shrimp (China)
Jumping shrimp, also known as live shrimp, is a dish enjoyed in some rural parts of China. The shrimp are marinated in alcohol or soy sauce and eaten while still alive, often wriggling in the mouth. While many find the dish tasty and refreshing, the thought of live shrimp squirming on their plate and in their mouth can be horrifying for others.
23. Kopi Luwak (Indonesia)
Kopi Luwak is a type of coffee made from beans that have passed through the digestive system of the civet, a small mammal. The natural fermentation in the civet’s stomach is believed to enhance the flavor of the coffee. However, the fact that the beans are collected from the animal’s feces can turn many people off, despite Kopi Luwak being one of the most expensive coffees in the world. Not everyone is comfortable with the idea of drinking coffee sourced from animal waste.
24. Fermented Fish (Pla Ra – Thailand)
Pla Ra is a fermented fish dish from Thailand, made by preserving salted fish for months or even years. The smell is incredibly pungent, making it a challenge for many tourists to try. Despite its intense odor, Pla Ra is an essential part of traditional Thai cuisine and is widely enjoyed in various local dishes.
25. Hongeo (Korea)
Hongeo, fermented skate fish, is famous in Korea for its overpowering ammonia-like smell. Since skates lack kidneys, waste is expelled through their skin, and during the fermentation process, a strong, sharp odor develops. Hongeo’s taste and smell are so intense that many visitors to Korea have to hold their nose while eating it. Though popular among locals, many people give up after just one bite due to the overwhelming stench.
26. Vegemite (Australia)
Vegemite is a thick paste made from yeast extract, commonly spread on toast in Australia. It has a very strong, salty, and slightly bitter flavor that shocks many first-time tasters. While Australians consider Vegemite a breakfast staple, most foreigners find it an acquired taste, and many are unable to finish even a small bite, making it one of the most divisive food experiences.
Why Are These Foods Still Beloved?
Despite being labeled as difficult to eat or having a “challenging” taste, these dishes are considered integral parts of the traditional culture of many countries. They often reflect the history, culture, and living conditions of the local people. Trying these foods is not just a sensory experience but a way for travelers to gain deeper insight into the unique cultural identity of each nation.
For many visitors, these foods might seem shocking or even repulsive, but to the locals, they represent beloved, traditional dishes that are deeply woven into the fabric of their culture. These meals are essential to the distinctive cultural practices of their communities and help preserve the legacy of their culinary heritage.
Why Do These Foods Persist?
Even though many of these dishes are judged harshly by outsiders, they are deeply connected to the history, culture, and way of life of the regions where they are consumed. Often, their origins lie in survival people in harsh environments found innovative ways to fully utilize the resources available to them. For the locals, these dishes are more than just food; they are symbols of cultural identity and national pride.
What the Media Says About the World’s Most Horrifying Foods
According to CNN Indonesia, Surströmming, a type of fermented herring from Sweden, is notorious for its overpowering smell, often compared to the stench of rotten eggs or garbage. This traditional Swedish delicacy is typically consumed outdoors because of its intense odor. Many people find the smell unbearable, and only the bravest dare to try it. (https://www.cnnindonesia.com/gaya-hidup/20200908155856-262-544096/surstromming-kuliner-ikan-super-bau-dari-swedia).
Similarly, CNN Travel highlights Casu Marzu, known as the world’s most dangerous cheese. This Sardinian specialty contains live maggots that help break down the cheese, resulting in a soft texture. What makes it horrifying to many is that the cheese is eaten with the maggots still wriggling on it, making the experience unsettling for most people. (https://www.cnn.com/travel/article/casu-marzu-worlds-most-dangerous-cheese/index.html).
The bottom line
The most horrible food in the world? The world of food is incredibly diverse and rich in variety. Although these dishes may appear strange or even repulsive to some, they are an essential part of the culinary heritage of their respective countries. While many may be reluctant to try these unique foods, they are a source of pride for the cultures they represent, showcasing the fact that eating is not just about survival but also about honoring and preserving traditional values.
