Century eggs, China
Rest assured, these rather misleadingly-named eggs aren’t eggs which have been stored for 100 years; they’re preserved for just a few months. But that’s still enough to turn the yolk dark green and the white brown…
If you turned up your nose at liver as a child, you’d better look away now. Shiokara is a Japanese dish made from marine animals such as squid which are fermented in their own viscera. It’s no wonder that it’s often gulped down and followed by a shot of whiskey.
Grasshoppers are loaded with protein, and are a popular delicacy in many parts of the world. In Asia, you’ll find them fried and sold in street markets, while in Mexico, a type called chapulines are often served with lime and garlic. Last month, the Mexican chain Wahaca launched a grasshopper dish at one of its London branches.
Beondegi , Korea
If larvae leave you hungry, why not try a few beondegi? These silkworm pupae are traditonally served as a snack in Korea.
The Swedish like nothing more than a bit of herring – preferably as sour and fermented as possible. The smell of surströmming is so strong when you open the container that it’s generally eaten outdoors.
Rocky mountain oysters, US
The name sounds rather exotic, until you discover that this American dish is actually nothing more than deep-fried bull testicles. It was reputedly a favourite of the American West’s cowboys, and is often found at festivals.
Bored of eggs boiled, scrambled or fried? Then try yourself a balut – a fertilised duck embryo boiled in the shell.