Tuna eyeball (maguro no me) — simmered Japanese delicacy from Toyosu Market. In the world of Japanese cuisine, known for its artistry and precision, there exists a dish that is less about delicate presentation and more about bold, textural adventure: the Tuna Eyeball (maguro no me). Sourced from giant bluefin and yellowfin tuna processed at … Read more
Snake wine (Rượu Rắn) — a traditional Vietnamese rice wine infused with whole snakes. In the realm of extreme beverages, few are as visually striking or shrouded in legend as Vietnam’s Snake Wine (Rượu Rắn). Instantly recognizable by the whole snake coiled ominously inside the bottle, this potent spirit is more than just a drink … Read more
Dawa cocktail — Kenya’s iconic honey-ginger vodka drink served with a wooden muddler and pot of honey. In the bustling nightlife of Nairobi and across the sun-drenched coasts of Kenya, one drink reigns supreme: the Dawa. Its name comes from the Swahili word for “medicine” — and for good reason. This honey-ginger vodka cocktail is … Read more
Traditional Armenian lavash bread — thin, soft flatbread with characteristic charred spots from high-heat baking. Lavash bread is one of the world’s oldest flatbreads. This soft, thin bread has been a staple food from the Caucasus to the Levant for thousands of years. In 2014, UNESCO recognized lavash bread as an Intangible Cultural Heritage of … Read more
Fried lamb brain (Mokh) — crispy exterior with a creamy, velvety interior, served with lemon and fresh pita. In the world of offal and nose-to-tail eating, few ingredients polarize diners as much as brain. But in the Middle East, lamb brain, known as Mokh (مخ), is not seen as a challenge but as a cherished … Read more
Sheep eyeball in traditional khash broth — a Middle Eastern delicacy served with sheep cheek meat and trotters. In the world of extreme eating, few foods test your courage like the sheep eyeball. Many cultures practice nose-to-tail eating. But a whole cooked eye staring back from your plate? That’s a big challenge. This isn’t just … Read more
Khash — a traditional Middle Eastern soup made from sheep’s head and trotters, served with garlic, dried lavash, and fresh herbs. In the heart of the Middle East, the Caucasus, and the Balkans, there is a very old food tradition. It crosses modern borders and connects many cultures. This is Khash (also known as Kalleh … Read more
Surströmming — Swedish fermented Baltic herring, known as the world’s smelliest food, served with traditional accompaniments. Surströmming — the Swedish fermented Baltic herring — holds the title of “the world’s smelliest food.” Few extreme foods command the same legendary status. The overwhelming aroma is so potent that airlines have banned it from flights. Many people … Read more
Bird’s Nest Soup — a see-through, jelly-like delicacy made from swiftlet saliva nests, served with rock sugar and goji berries. In the world of luxury foods, few items have the mystery and high price of Bird’s Nest Soup (燕窝, yàn wō). This see-through, jelly-like delicacy comes from the hardened saliva nests of swiftlets (a type … Read more
Kopi Luwak — the world’s most expensive coffee, processed through the digestive tract of the Asian palm civet. In the lush tropical forests of Indonesia, a unique and expensive process happens in the dark. Kopi Luwak (civet coffee) is coffee that has gone through a strange journey. The Asian palm civet (Paradoxurus hermaphroditus) eats the … Read more
