35 Weird & Bizarre Foods From Across the Globe

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These strange foods will blow your mind
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How adventurous are your taste buds? Cuisine varies from country to country, and there are some dishes that don’t stick to conventional ingredients. From fried insects to maggot cheese, there are some truly bizarre foods to be found worldwide. In this article, we share some of the weirdest foods in the world and what they’re made of. We take you to South Korea, Australia, Mexico, Italy, and more. Get your stomach ready for a wild ride!

What are some of the world’s strangest foods?

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Weirdest Foods Summary
  • Balut (Philippines): A boiled fertilized duck egg that contains the embryo.
  • San-nakji (South Korea): Live octopus that moves on your plate.
  • Durian (Southeast Asia): A tropical fruit with an odor that's been compared to smelly socks.
  • Hákarl (Iceland): Fermented shark meat that’s known for its offputting taste.
  • Virgin Boy Eggs (China): Eggs soaked in boys' urine.
  • Vegemite (Australia): A food spread that’s made from leftover beer yeast.
  • Fried Tarantulas (Cambodia): A deep-fried spider snack.
1

Balut (Philippines)

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  1. Balut is a fertilized duck egg that’s boiled and eaten.
    Duck eggs are incubated for eighteen days to give the embryo just enough time to slightly develop. This gives the eggs the ideal texture. The finished product tastes just like boiled eggs and is actually very nutritious. Balut is packed with protein and gives people an energy boost. It’s a favorite late-night street food delicacy in the Philippines.[1]
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2

San-nakji (South Korea)

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  1. San-nakji is a live octopus dish that can be deadly.
    The octopus is literally alive and may even still be wriggling around as you attempt to eat it. There are two ways to enjoy this South Korean meal. The first involves taking a small octopus from a tank, chopping it up into small pieces, and serving it with some sesame oil and other seasonings. You have to chew fast and heartily because oftentimes the octopus parts are still moving.[2]
    • Another way to eat this dish is to take an octopus that’s the right size to wrap around your chopstick. Dip it in sesame oil and consume it in a single bite.
    • This is how deaths have happened. If you don’t chew carefully and thoroughly, the tentacles can stick to your throat and choke you.
3

Casu Marzu (Italy)

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  1. Casu Marzu is a maggot cheese that’s banned in many countries. The cheese is made in Sardinia, Italy, from sheep’s milk. However, it contains one special ingredient and that’s live maggots! When the cheese is being made, cuts are made in it so that cheese skipper flies (Piophila casei) can lay their larvae in the crevices. The grubs grow and turn into maggots. This enhances the flavor and creamy texture of the cheese. For something with a name that translates to “rotten cheese,” people who’ve tried Casu Marzu say it’s quite delicious.[3]
    • Casu Marzu was declared “the most dangerous cheese in the world” by the Guinness Book of World Records in 2009.
    • Many countries have made it illegal to sell this cheese due to health concerns. It’s believed the maggots can cause vomiting and bloody diarrhea. But, supposedly it can be found on the black market.[4]
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4

Hákarl (Iceland)

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  1. Hákarl is fermented shark meat that is known for its bad taste.
    This food makes no promises to be enjoyable, yet it’s a dish that’s important to the heritage of Iceland. It has a creamy, yellow interior and dark rind, which make it look like tasty artisan cheese. However, the flavor is very unpleasant, and even prominent chefs have expressed their distaste for Hákarl. Iceland natives appreciate tourists who are brave enough to at least give it a try.[5]
    • Hákarl that is not cooked properly can lead to food poisoning. Shark meat tends to have high levels of urea and trimethylamine oxide, which are toxic to humans. The fermented meat must be thoroughly cooked to be safe to consume.
5

Bird's Nest Soup (China)

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  1. The star ingredient in Bird’s Nest Soup is saliva. The soup, which hails from China, consists of a nest made by a type of bird known as swiftlets or cave swifts. These nests are found in caves located in Southeast Asia and other parts of the world. They’re made of seaweed, twigs, moss, and the bird’s saliva, which holds the nest together. When the nests are harvested, they’re soaked in water and cleaned of feathers and bird droppings. Then, they’re added to a bowl of chicken broth and other garnishes and served.[6]
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6

Vegemite (Australia)

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  1. Vegemite’s main ingredient is leftover beer yeast.
    Other ingredients, like vegetable extract, salt, and malt extract are also thrown into the mix. It has a firm jelly consistency and is said to be a major flavor enhancer. This brown, gooey spread is a hit in Australia, but some people are weirded out by it. There are a variety of ways to enjoy Vegemite. It can be spread on crackers, added to soups and pastas, and mixed into gravy. Try some next time you’re cooking![7]
7

Fried Tarantulas (Cambodia)

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  1. Fried tarantulas are a rare dish featuring arachnids.
    Sometimes eating something fried takes your mind off of what’s underneath the crispy layer, but the shape of these eight-legged guys is hard to hide. This food is enjoyed in Cambodia and can be served as a snack or appetizer. These cooked tarantulas are known to be meaty and can be really savory. You’ll have to try one to see for yourself.[8]
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8

Durian (Southeast Asia)

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  1. Durian is a big, spiky tropical fruit that has a green or yellowish hue.
    It’s native to Southeast Asia and has become recognized as “the king of fruit.” While the spikes give it a bizarre appearance, the custardy pulp inside when you open a durian is nutty and has a hint of vanilla flavors. The fruit is best eaten when ripe, and some people say it has an intoxicating effect. What makes durian odd isn’t its taste, but its smell. The odor has been compared to blue cheese, sulphur, and smelly socks. Maybe hold your nose as you dig in?[9]
9

Rocky Mountain Oysters (Northwest, United States)

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  1. Rocky Mountain oysters are deep-fried bull testicles. Contrary to what their name implies, they don’t come from the sea. It’s a food commonly eaten by farmers, ranchers, and many others in the northwestern region of the United States. This dish got its start when ranchers would castrate young bulls and save the testicles. The outer skin would be peeled off, and the testicles would be cut into thin slices and coated to be fried. According to some people, Rocky Mountain oysters taste like chicken.[10]
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10

Cuy (Peru)

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  1. Cuy is guinea pig, and it’s a staple in the Peruvian diet. This food has been eaten for thousands of years by Andean natives in South America. It can be an unusual dish for people who come from places in the West where guinea pigs are kept as domesticated pets. Cuy is typically prepared by frying the guinea pig or roasting it whole over a spit. When it’s served, it’s meant to be eaten with your hands.[11]
11

Virgin Boy Eggs (China)

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  1. Virgin boy eggs are eggs soaked in boys’ urine.
    This food has been served for centuries in China and is especially popular during the spring. The snack has a distinct smell as street food vendors cook up a batch. It’s a food that is revered by the Chinese as a significant part of their culinary heritage. Many believe virgin boy eggs have great health benefits, like decreasing body heat, improving blood circulation, and revitalizing the body.[12]
    • When making virgin boy eggs, the raw eggs are soaked and boiled in a pot of urine. Then, the shells are cracked and the hard-boiled eggs simmer in the urine for a few more hours before they can be consumed.
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12

Escamoles (Mexico)

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  1. Escamoles are ant eggs and considered “the caviar of the desert.”
    Escamol is an indigenous term originating from tribes in Central Mexico that refers to ant pupae and larvae. The escamoles are fried in butter with onion and chili for flavor and served as tacos. The taste is described as nutty and buttery with a texture like cottage cheese. This delicacy was enjoyed for centuries by the Aztecs and other natives and, today, is featured on the menus of many upscale restaurants in Mexico.[13]
13

Kool-Aid Pickles (Southern United States)

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  1. Kool-Aid pickles are the perfect sweet and sour treat.
    Also called Koolickles, they’re pickles that are soaked in Kool-Aid and turn a vivid red color. Some people sprinkle a bit of salt over them for a sweet, tangy, and salty flavor. While the origins of the Kool-Aid pickle aren’t entirely known, this fun snack does have ties to the Mississippi Delta of the United States. It became a popular TikTok trend a few years ago, and many people can’t get enough.[14]
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14

Deep-Fried Scorpion (Thailand)

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  1. Deep-fried scorpions are crunchy and possibly dangerous to eat. These are considered the most exotic food in Thailand and taste like French fries. It’s claimed this fried bug is packed with protein and nutritious.[15] If you’re brave enough to try one, make sure the stinger in the tail has been removed. The stinger has venom and is poisonous, so double check your deep-fried scorpion before taking that first bite.[16]
15

Fruit Bat Soup (Palau)

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  1. Fruit bat soup is made by boiling small fruit bats in water. Other ingredients, like ginger, coconut milk, and spices, are mixed in to enhance the flavor and aroma. There’s no dicing and chopping up the critters into bite-sized pieces during the cooking process. The bats remain whole, and the soup is served in a large bowl with the bat floating in the liquid. You’re supposed to chew the fruit bat and suck the meat out. Because of their fruit and flower diet, the meat of fruit bats is said to be sweet.[17]
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16

Century Egg (China)

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  1. The century egg is a dark amber color with a grayish yolk.
    The name can be deceiving as these eggs are not one-hundred years old, but their appearance after being prepared makes them look kind of ancient. In China, duck eggs are most commonly used. They’re covered in a mixture of clay, ash, salt, quicklime, and water. The eggs are then rolled in grain husks and stored in airtight containers for several weeks so that the egg white and yolk can solidify.[18]
    • When they’re ready to be enjoyed, the egg white takes on an amber hue. But, what’s even more interesting is the pine branch pattern that appears on the egg white, making it look mysterious.
    • Century eggs are an acquired taste since the flavor is more pungent than your typical hard-boiled egg. The taste of the yolk has been compared to mature cheese.
17

Akutaq (Alaska, United States)

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  1. Akutaq is a very unique version of ice cream.
    Also called Eskimo ice cream, this treat is traditionally made with reindeer fat, seal oil, fresh snow or water, and fresh berries. Sometimes ground fish is also added in. Everything is then mixed by hand to create a whipped texture. Akutaq dates back thousands of years and was a delicacy of the Inuit, Alaska’s natives. Modern-day recipes vary slightly from the original version, but it’s still kept its unusual taste, and many people like it.[19]
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18

Chapulines/Grasshoppers (Mexico)

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  1. Chapulines is the Spanish word for “grasshoppers” in Mexico.
    These insects are an important ingredient used in the Mexican state of Oaxaca, and are added to many dishes. When cooked grasshoppers are prepared properly, they have a subtle, herbal taste and are crunchy and dry. Chapulines are typically served in bowls as a snack to munch on, or they can be grated and sprinkled on top of guacamole or tostadas for added savoriness.[20]
19

Shirako (Japan)

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  1. Shirako is a seafood dish consisting of male fish sperm. The name translates to “white children,” and the food has a white, creamy appearance. This special Japanese meal is made by using the milt, or sperm sacs, of male cod fish. It can be served raw or cooked and is usually in season during the winter. The flavor isn’t something many people are used to, so it’s definitely an acquired taste.[21]
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20

Livermush (Southern United States)

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  1. Livermush is a mash up of pig liver and parts of a pig’s head. There’s also some cornmeal and spices thrown in. It’s usually eaten for breakfast and lunch and is a favorite with locals in North Carolina. It’s said the pork dish tastes like a savory sausage patty. It can be enjoyed in different ways, but one common way to serve it is as a livermush sandwich.[22]
    • Livermush was initially made by families who didn’t want to waste any part of their hogs. The leftover remnants were used to create a meal that would become known as “livermush.”
21

Ubre Asada (Chile)

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  1. Ubre asada is Spanish for “grilled udder.” It’s a Chilean dish that is made with a young cow’s udders. The udders are cut, seasoned, and grilled until golden. Ubre asada that’s cooked just right has a tender texture and crispy outer edges. This dish is also popular in Argentina where it’s called ubre a la parrilla and served alongside chimichurri.[23]
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22

Tiết Canh (Vietnam)

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  1. Tiết canh is better known as Vietnamese blood soup.
    And no, the name “blood soup” wasn’t given to the dish just because of its crimson color. It’s made with fresh animal blood, mainly from ducks or pigs. To boost the flavor, herbs, garlic, chopped meat, and fish sauce are added. The result is a thick, rich soup with a bold taste and lots of nutritional value. Since the dish is made with raw blood, it’s not recommended for everyone, especially those with compromised immune systems.[24]
23

Scrapple (Mid-Atlantic, United States)

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  1. Scrapple is a strange blend of all sorts of meat scraps, thus the name.
    It’s commonly served as a breakfast meat and usually consists of heart, kidney, liver, and skin bits. Recipes do vary, and some have entrails or pork head mixed in. Scrapple looks pretty harmless, though, and resembles a sausage patty. It’s traditionally sold in loaves or bricks. To cook scrapple, you cut off a slice and fry it in some oil. You can have it in a sandwich or alongside some scrambled eggs. The food is a speciality in Pennsylvania and throughout the Mid-Atlantic and has an appetizing taste.[25]
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24

Maguro No Medama (Japan)

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  1. Maguro no medama is a commonly ordered tuna eyeball snack. It’s a peculiar food that’s been around since the seventeenth century in Japan. The tuna eyeballs, or maguro no medama, are usually boiled and served with soy sauce. However, they’re also available fried, stewed, and steamed. They’re popular appetizers served at restaurants and after-work pubs in Japan, known as “izakayas.” Maguro no medama is said to offer a lot of nutritional value, and some even believe they act as an aphrodisiac.[26]
25

Beondegi (South Korea)

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  1. Beondegi is an insect street food made from silkworm pupae.
    Vendors either boil or steam them and serve them in paper cups. They have a nutty and shrimp-like flavor with hints of a canned corn aroma. Their texture is firm and chewy, and when you bite into one, a small bit of briny juice squirts out. Beondegi is said to be earthy and savory, which doesn’t sound bad, but this food has a mixed reputation in South Korea. Some love it while others avoid it.[27]
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26

Crappit Heid (Scotland)

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  1. Crappit heid consists of stuffed fish heads and looks intimidating. It’s a traditional Scottish fish dish that involves stuffing the hollowed out heads of haddock or cod with oats, onions, and white pepper. The fish heads are then boiled in water or fish stock and served with potatoes or veggies. For anyone not familiar with the dish, it can be eerie to lay eyes on since you have a bowl of fish heads staring back at you. Crappit heid was frequently eaten during the eighteenth century by the impoverished people of Scotland, but today, it’s much rarer to come across.[28]
27

Chả Rươi (Taiwan)

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  1. Chả Rươi is described as a sandworm omelet or pancake.
    Yes, you read that right! While a quick glance at the omelet wouldn’t raise any eyebrows, there are sandworms cooked into the batter. Eggs, citrus peel, onions, dill, ground pork, and spices are also used. The end result is a tasty looking egg dish that’s soft and smells savory. Chả Rươi is a very coveted meal in Hanoi, a city located in the northern part of Vietnam where these sandworms can be found.[29]
    • The sandworms are only spotted during the fall in Hanoi, making Chả Rươi a rare, seasonal dish. While frozen worms can be used, fresh ones deliver the best taste.
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28

Huitlacoche (Mexico)

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  1. Huitlacoche is essentially a corn fungus that grows on corn kernels. They look like soft gray puffs on the ears of corn, and the fungus is often used by cooks in Mexico to enhance meals. Huitlacoche is safe to eat and has a flavor that’s similar to truffles. It can be added to meat fillings, scallops, soups, and sauces. Huitlacoche quesadillas and tamales are also very popular in Mexico.[30]
29

Smalahove (Norway)

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  1. Smalahove is a holiday dish consisting of sheep’s head. It’s served during Christmas in Norway and is a special part of many family feasts. To prepare smalahove, the skin and fleece are removed through torching and the brain is taken out. The head is then salted and seasoned and boiled for three hours. Instead of a Christmas turkey or ham, Norwegians cut into a hearty piece of sheep’s head. While it can be unsettling for some to look at, the taste isn’t as strange and has been compared to mutton.[31]
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30

Haggis (Scotland)

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  1. Haggis is a pudding that’s cooked in a sheep’s stomach.
    It’s one of Scotland’s signature dishes and is enjoyed for its hearty, rustic flavor. Some star ingredients include animal liver, heart, and lungs. The animal parts included in haggis typically come from sheep, but other animal meat can also be used. Beef, onion, cayenne pepper, and a slew of other spices are also added to the dish. The really wild part is that the mixture is packed inside a sheep’s stomach and boiled. It’s certainly not a meal for the faint of heart.[32]
31

Khash (Middle East)

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  1. Khash is cow foot soup and a hangover cure. This Armenian brew calls for cow hooves to be simmered overnight. Then, it’s ready to serve! Making it is simple enough, but eating it is an entirely different matter. Garnishes, like lemon, salt, vinegar, and raw garlic, are often added to the gelatinous stew. Although it’s not your typical chicken noodle soup, Armenians enjoy it and feel it’s the perfect remedy after a night of too much partying and drinking.[33]
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32

Black Pudding (United Kingdom)

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  1. Black pudding is blood sausage that’s eaten for breakfast.
    The key ingredient is pig’s blood, although other regions use the blood of cows or sheep. Herbs and other spices are mixed in before the meat mixture is cooked. Black pudding is an early-morning favorite of the British and is served with toast, eggs, and tomato slices. Besides breakfast, it’s sometimes used as an ice cream topping because it resembles chocolate chips and adds a hint of savoriness to the sweet treat.[34]
33

Spam (United States)

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  1. Spam is kind of a mystery meat in the U.S.
    People know it’s meat but aren’t entirely sure what kind. Despite that, Spam is loved by many and cooked in households across America. Basically, it’s made from pork shoulder and pork ham. It’s likely some are weirded out by Spam because it's canned, processed meat, but that hasn’t stopped people from eating it. Two of the most popular Spam dishes are Spam Musubi and Spam fried rice.[35]
    • The origins of the name “Spam” are a mystery. One theory is that it’s an acronym that stands for “special processed American meat.” Others say it’s a play on the words “spice” and “ham.” The jury’s still out on this one.
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34

Jibachi Senbei (Japan)

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  1. Jibachi senbei are rice crackers filled with wasps.
    The wasps are boiled and dried before being added to the rice cracker mixture and baked. This bizarre treat is commonly made in Omachi, a village in Japan. The finished product looks a bit like a raisin cookie at a quick glance, but don’t be fooled. The cracker is reported to have a subtle sweet taste, while the wasps are bitter. Some have also noted the texture of bug wings and legs in their mouths.[36]
35

Witchetty Grub (Australia)

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  1. Witchetty grub refers to the larvae of moths.
    It’s a food that has been eaten by the Aborigines of Australia for a long time. The grubs are found in the roots of the witchetty bush and are collected. They’re thick and juicy and reportedly taste like popcorn or scrambled eggs. That sounds promising, and if you’re into experimenting with new, exotic delicacies, this is a must-try! Witchetty grub are usually eaten raw but are also cooked on hot ashes or barbecued.[37]
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References

  1. ↑ https://www.foodrepublic.com/1509512/what-is-balut-origin/
  2. ↑ https://tastesseoulgood.wordpress.com/2019/10/23/sannakji/
  3. ↑ https://www.cnn.com/travel/article/casu-marzu-worlds-most-dangerous-cheese
  4. ↑ https://www.britannica.com/topic/casu-marzu
  5. ↑ https://www.thedailymeal.com/1228180/what-is-hakarl-and-is-it-safe-to-eat/
  6. ↑ https://andrewzimmern.com/bizarre-bites-birds-nest-soup/
  7. ↑ https://www.thekitchn.com/vegemite-review-23525251
  8. ↑ https://www.nationalgeographic.com/travel/article/daring_dining_cambodian_tarant
  9. ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-durian
  1. ↑ https://www.npr.org/sections/thesalt/2016/10/20/498569984/rocky-mountain-oysters-are-what-we-try-a-dish-of-cowboy-lore
  2. ↑ https://www.cntraveler.com/stories/2014-09-25/the-one-dish-to-try-in-peru-is-guinea-pig
  3. ↑ https://www.nbcnews.com/news/world/urine-soaked-virgin-boy-eggs-are-springtime-taste-treat-china-flna593952
  4. ↑ https://www.atlasobscura.com/foods/escamoles-ant-caviar
  5. ↑ https://www.southernliving.com/food/kitchen-assistant/what-are-kool-aid-pickles
  6. ↑ https://karolinapatryk.com/how-do-scorpions-taste-like-little-thai-food/
  7. ↑ https://theculturetrip.com/asia/thailand/articles/12-things-not-to-eat-or-drink-in-thailand
  8. ↑ https://www.tasteatlas.com/fruit-bat-soup
  9. ↑ https://redhousespice.com/century-eggs/
  10. ↑ https://whatscookingamerica.net/history/akutaq_eskimoicecream.htm
  11. ↑ https://culinarybackstreets.com/stories/oaxaca/chapulines-oaxaca
  12. ↑ https://www.thekitchn.com/the-strangest-food-i-ever-ate-2-91992
  13. ↑ https://www.eater.com/2016/9/16/12921932/what-is-livermush-north-carolina
  14. ↑ https://www.tasteatlas.com/ubre-asada
  15. ↑ https://vinpearl.com/en/vietnamese-blood-soup-a-must-try-unique-dish-for-travelers
  16. ↑ https://www.mashed.com/188894/what-is-scrapple-actually-made-out-of/
  17. ↑ https://www.slurrp.com/article/love-at-first-bite-exploring-japans-exotic-tuna-eyeball-snack-1672297985851
  18. ↑ https://matadornetwork.com/read/beondegi/
  19. ↑ https://www.thetimes.com/travel/destinations/uk-travel/scotland-travel/crappit-heid-a-brutal-ugly-taste-of-want-stb3zd7mjzh
  20. ↑ https://www.atlasobscura.com/foods/cha-ruoi-vietnam-sandworm-omelet
  21. ↑ https://www.foodrepublic.com/1290848/what-is-huitlacoche-and-how-do-you-cook-it/
  22. ↑ https://www.mashed.com/1114591/norways-christmas-feast-consists-of-eating-a-sheeps-head/
  23. ↑ https://www.britannica.com/topic/haggis
  24. ↑ https://www.smithsonianmag.com/travel/brief-history-khash-armenias-love-it-or-hate-it-hangover-cure-180968286/
  25. ↑ https://www.britannica.com/topic/black-pudding
  26. ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-spam-made-of
  27. ↑ https://www.atlasobscura.com/foods/jibachi-senbei-wasp-crackers-japan
  28. ↑ https://www.discoveraboriginalexperiences.com/article/guide-to-the-witchetty-grub-in-aboriginal-cultures

About This Article

Chef Jeff Woodward
Co-authored by:
Chef Jeff Woodward
Private Chef
This article was co-authored by Chef Jeff Woodward and by wikiHow staff writer, Jennifer Vasquez, BA, MA. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College.
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Co-authors: 3
Updated: August 25, 2026
Categories: World Cuisines

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