Introduction: why some popular dishes baffle travelers
Travel opens our palates to a world of flavors, textures, and traditions. Yet even the most adventurous eaters have moments where a dish just doesn’t click. In this piece, I offer a personal take on 11 popular foreign dishes I don’t quite get—while keeping the respect that every culture deserves. The aim isn’t to bash restaurants or missing out on experiences, but to unpack the reasons a dish might not land for some visitors and how locals proudly defend their culinary choices.
1. Durian: the fruit with a polarizing aroma
Durian is famous for its pungent smell, which polarizes even seasoned travelers. Some describe it as sweet, custardy, and almond-like; others say it’s like rotten onions. The texture—creamy yet dense—adds another layer of sensation. For many visitors, the aroma alone is enough to deter them, while locals see it as a beloved delicacy. If you’re curious, try it in a well-ventilated setting and in smaller portions to gauge your own reaction.
2. Hakarl (Iceland): an acquired taste of fermented shark
Hakarl is a traditional Icelandic dish made from fermented shark meat, often described as fishy, ammonia-rich, and bracing. It’s not an everyday meal for most visitors, but it represents a centuries-old method of preservation. If you’re attempting it, pair with the local schnapps to cut through the strong flavors, and approach with an open mind about ritual alongside taste.
3. Haggis (Scotland): offal that sparks debate
Haggis combines sheep’s offal with oats and spices, traditionally served with neeps and tatties. For some, it’s comfort food; for others, the texture can be off-putting. The dish is deeply embedded in Scottish history and poetry, so even if you pass on seconds, appreciating its cultural significance enhances the experience of trying it.
4. Balut (Philippines): a fertilized egg with a story
Balut is a fertilized duck egg eaten whole, often with salt or vinegar. The idea can be startling, especially for first-timers. However, many people who grow up with balut describe it as comforting and protein-rich. If you’re curious, seek a vendor known for cleanliness and ask for guidance on how to eat it to reduce any hesitation.
5. Surströmming (Sweden): canned fermented herring
Surströmming is notorious for its potent aroma, which can be overwhelming even from outside the container. It’s a dish best enjoyed with proper preparation and in a well-ventilated space. As a participant in the local tradition, you’ll likely hear stories about simple joys—bread, potatoes, and onions—balancing the strong fish.
6. Century eggs (China): a visual shock before flavor
Century eggs are preserved eggs with a blackish yolk and gelatinous white. The bold appearance can catch travelers off guard. But many savor the earthy, creamy center and the subtle mineral notes. If you’re unsure, try a small bite in a familiar context such as a congee or street-side dumpling plate to see how the flavors align with your palate.
7. Natto (Japan): sticky tofu that challenges texture norms
Natto is fermented soybeans known for its sticky texture and strong aroma. It’s celebrated for its health benefits and protein content, yet its stringy consistency can be a hurdle for new tasters. Mixing natto with rice and a burst of soy sauce or mustard can ease the transition, turning a rough start into a surprisingly satisfying bite.
8. Vegemite or Marmite (Australia/UK): a savory spread that divides tastes
A thin smear of these yeasted spreads brings a salty, umami-rich kick. For first-timers, a little goes a long way, often on buttered toast. The culture around these spreads is strong, with fans who swear by their mood-boosting properties and iconic breakfasts.
9. Fermented shark (Iceland) and other preserved seafood traditions
Beyond hakarl, many Nordic and Southeast Asian cuisines feature preserved or fermented seafood. The saltiness, tang, and texture evolve as you learn the local methods—cleaning, curing, and serving with simple accompaniments to highlight the process rather than shock the senses.
10. Spicy tripe soups (various regions): an organ-friendly challenge
Tripe soups can be beloved comfort food in many countries, telling stories of family meals and slow-cooked tradition. The texture and the strong spice profile can be an acquired taste, but the soul of these dishes often lies in their communal nature and the memories they hold.
11. Insects and unusual proteins (various regions): culture before cuisine
From fried crickets to larvae-based snacks, edible insects are rising in popularity, particularly for sustainability-minded eaters. The novelty can overwhelm, but many find them surprisingly flavorful when prepared with the right seasoning. If you’re adventurous, seek out guided tastings that explain the farming methods and ecological benefits behind these choices.
Conclusion: keep an open mind, even if a dish doesn’t win you over
Food is culture, history, and identity wrapped into a single bite. It’s okay to say a dish isn’t your cup of tea while recognizing the reasons people love it. The next time you encounter a foreign dish that seems mysterious or unappealing, ask a local about its roots, try a modest portion, and remember that taste is personal—and that cultural appreciation often goes hand in hand with gustatory curiosity.
