16 foods from around the world that you would definitely qualify as weird! (2 of 3)

Jellied moose nose, Canada

The nose piece isn’t exactly what you’ll call a choice piece, but the Canadians beg to differ with the rest of us on this one! The right way to prepare the dish is to boil it up by adding onions and garlic and then removing hair from the nose. It is then boiled all over again and sliced into pieces where a thick and consistent broth is added, which makes it into a sort of jelly. We definitely have no choice but to agree with you if you’re thinking that this probably tastes as yucky as looks!

Boshintang, Korea

Known for its health benefits in the Korean culture, this soup is devoured by older generation Koreans and it hardly seems to find a place in the new Korean restaurants. The soup contains some spring onions, a bunch of dandelions, Korean spices, and one weird ingredient – the meat of a dog! Yes, you read that right. Although the younger generation of Koreans has moved past this (weird) dish, the elders continue to still relish it!

Huitlacoche, Mexico

Mexico is home to some of the most popular street food that we enjoy today all over the world. However, Mexico is also home to this weird kind of food. What will you do if corn kernels get attacked by a fungus that slowly turns it into blur or black spores? You would most probably throw it away unless you’re a Mexican. Mexicans use this corn-smut fungus that makes the kernels into black spores, which are enjoyed by people all year round and is known by the name of huitlacoche, which literally means “sleeping excrement”!

Airag, Mongolia

Would you like a bowl of fermented horse milk? Most people would be ready to punch the guy asking this question. Not our beloved Mongolians, though. Apparently, a mare’s milk that is allowed to ferment over time turns it into a nice beer called Airag, which is then enjoyed by most people in the country. This drink is served in a small bowl. Care to drink a glass of this drink, anyone?

Casu marzu, Italy

Known popularly as “rotten cheese” around the world, and as casu marzu in Italy, it is made with Pecorino that turned bad long, long ago! To prepare this cheese, cheese flies’ larvae are thrown in a bowl of Pecorino, which then hatch inside and eat up most of the fat. The final dish is a delicacy that is enjoyed by Italians and you can, too – with the maggots or without it, your choice. Phew!