Why travel exposes us to the unfamiliar
Travel is a constant education in cuisine. What tastes like comfort in one culture can seem perplexing in another. This piece isn’t about ranking flavors or shaming cuisines; it’s a candid tour of dishes that have left me scratching my head, followed by some practical context that might help curious readers approach them with a bit more empathy.
1) Durian — the king of stink that some adore
Durian is famous for its polarizing aroma, often described as strong, sweet, and sulfurous all at once. Some travelers adore its custardy texture and tropical notes; others rush for a breath mint. The key is to recognize how scent shapes perception. If you’re willing to try, choose a ripe fruit and sample small portions with neutral palate cleansers to avoid sensory overload.
2) Natto — sacred to some, puzzling to others
Fermented soybeans with a slippery texture and a potent aroma have a devoted following in Japan and among fermentation enthusiasts. The sticky strings and strong smell can be off-putting at first bite, but for many, natto offers a probiotic punch and a savory depth that rewards patient tasting, especially when paired with rice and soy sauce.
3) Haggis — a cultural staple that challenges Western sensibilities
Traditionally made from sheep’s heart, liver, and lungs blended with oats and spices, haggis embodies a nation’s storytelling more than it embodies a single flavor. If you’re new to it, seek out a version made with modern production methods or try it in a controlled tasting, ideally with a whisky pairing that highlights its earthiness.
4) Lutefisk — texture and tradition collide
Soaking dried fish in lye and rehydrating it produces a gelatinous, delicate texture. The flavor is mild, but the texture can be an acquired taste. Travelers who approach lutefisk with curiosity usually find it less daunting after learning its cultural significance in Nordic holiday feasts.
5) Balut — a bold peek into fertility rituals of the Philippines
Balut is a developing duck embryo that’s boiled in the shell. It’s a dish that often triggers strong reactions. Those curious about food anthropology will note how it’s consumed with salt, vinegar, and sometimes chilies, as part of a communal street-food ritual rather than a casual snack for first-timers.
6) Shark fin soup — a controversy wrapped in tradition
Seen as a status symbol in some cultures, this soup raises ethical questions, given the impact on shark populations. For travelers, it’s a moment to reflect on sustainable choices and to consider alternatives that honor culinary heritage without harming ecosystems.
7) Fried spiders — a bold bite in certain markets
In places like Cambodia, fried spiders can be a talking point about rural livelihoods and food security. If you’re not ready for the crunch, observe first, then decide whether to taste a sample from a trusted vendor who prioritizes cleanliness and safety.
8) Escamoles — ant larvae and Mexican culinary heritage
Escamoles are revered in some Mexican regions for their nutty, buttery notes. Texture and concept might feel unusual to newcomers, but many diners come away with a newfound appreciation for the soil-to-table storytelling embedded in regional cuisines.
9) Ishikari nabe — northern comfort that can be misunderstood
A salmon and miso hot pot from Hokkaido, Ishikari nabe blends sea salt with smoky fishiness. The appeal often lies in the warmth and social ritual surrounding a shared pot, not just the individual spoonfuls.
10) Ackee and saltfish — a Caribbean staple with a cautionary note
Ackee must be prepared very carefully; improper preparation can be unsafe. Proper chefs emphasize technique and cultural context, turning what could be a risky dish into a celebration of Caribbean flavors and resilience.
11) Fermented seafoods — from kimchi to fish sauces
Fermentation is a cornerstone of many cuisines, delivering umami and longevity to dishes. The strong aroma sometimes clashes with Western expectations, but understanding the fermentation process can shift tasting from hesitation to curiosity.
How to approach unfamiliar dishes with respect
Approach unfamiliar foods with curiosity rather than judgment. Ask about ingredients, preparation methods, and cultural significance. Start with small tastes, pairings that suit your palate, and consider the historical context—often the stories behind these dishes are as compelling as the flavors themselves.
Conclusion
Food is a passport to culture, and even dishes that initially feel perplexing can become memorable with openness and a good conversation. If you’re traveling or dining around the world, give these 11 dishes a fair shot, and let the experience broaden your understanding of global cuisines.
