Having curated the Disgusting Food Museum since 2018, we at foods.edu.vn have developed a refined understanding of what truly repels and attracts in the world of cuisine. With over 20,000 annual visitors to our Malmö museum, we’ve witnessed countless reactions to foods that push the boundaries of palatability. Our tasting bar, featuring around 20 intriguing items, has become a stage for expressions ranging from pure delight to involuntary retching. To date, we’ve officially recorded 108 instances of visitors vomiting – a testament to the power of disgust across cultures. Our team, committed to culinary exploration, has personally sampled every food item we’ve encountered, including some of the more challenging exhibits. What follows is our expert selection of foods that we consider to be among the world’s grossest, all of which have been featured at the Disgusting Food Museum. Join us as we delve into the realm of food taboos and what some might call truly weird food. And if this exploration piques your curiosity, we invite you to buy tickets to the Disgusting Food Museum and experience these culinary extremes firsthand.
Decoding the Nature of Disgust in Food
Disgust in food is far from a simple, singular sensation. Its triggers are diverse and deeply personal. For some, intense odors are the primary culprit. These smells often arise from bacterial activity, common in fermented foods, washed-rind cheeses, and various preserved items. Others are more sensitive to taste, finding extreme flavors like intensely salty licorice – a treat loved only in a handful of countries and disliked by most of the world – truly disgusting. Texture also plays a significant role; the soft, gooey consistency of durian fruit, for example, can be a source of revulsion for many.
Perhaps the most profound form of disgust is moral disgust. Images of ducks being force-fed for Foie Gras, the controversial idea of monkey brains, or fish consumed alive in dishes like Ikizukuri evoke a different, deeper sense of aversion. This is disgust rooted in ethical considerations and the perceived cruelty of food production or preparation.
The most powerful disgust reactions often result from dishes that combine multiple triggers. Surströmming, the infamous fermented herring from Sweden, is a prime example. It assaults the senses with its pungent smell, intensely salty and fermented taste, and unappealingly gooey texture. Surströmming could arguably be crowned the ultimate gross food, embodying a perfect storm of disgust factors.
From an evolutionary perspective, disgust serves a crucial protective function. It acts as a warning system, alerting us to foods that might be potentially harmful or even deadly. Consequently, anything significantly different from the foods we grew up with within our own culture is often perceived as disgusting. Fermented foods, in particular, frequently trigger this response, as their aromas and textures can resemble those of spoiled or rotten food.
Navigating the Subjectivity of Ranking “Weird” Foods
Defining what constitutes “delicious food” versus “disgusting food” is inherently subjective and heavily influenced by cultural norms. We tend to be more accepting of foods from cultures that are geographically or culturally close to our own. For instance, someone from Sweden might find French cuisine more relatable and less “disgusting” compared to Peruvian food, while a person from Thailand might have a completely different perspective.
The list we present here is based on a blend of personal experiences and the collective reactions of visitors to the Disgusting Food Museum. It’s crucial to remember that this is not an objective ranking but rather a reflection of common disgust triggers. Interestingly, many of the dishes listed are also considered unappetizing by people within their own cultures today. Culinary tastes evolve, and many traditional foods, once common, are no longer widely consumed.
Traditional foods often become integral parts of a country’s culinary heritage. Black pudding, for example, is a standard component of a Full English breakfast, with most British consumers accepting it without question, despite its blood-based ingredient. While black pudding is common in the UK, it’s less so in other parts of the world. This doesn’t necessarily make it a gross food, but rather an acquired taste.
Finally, it’s important to note the geographic concentration of certain “weird” foods. Several items on this list originate from China, a vast country with a massive population and diverse regional cuisines. Virgin boy eggs, consumed in Dongyang city, might be entirely unknown to someone from Guangzhou. Given its rich culinary history and population size, it’s not surprising that China is represented multiple times on a list of unusual foods.
1. Gomutra, India
Gomutra, or cow urine, from India, has a long history of consumption, dating back thousands of years. It is primarily used for therapeutic purposes in Ayurvedic medicine, with claims of various health benefits. While urine from all cows is considered beneficial, that from pregnant cows is particularly prized for its high hormone and mineral content. Gomutra is purported to treat a wide range of ailments, from psoriasis and leprosy to fevers, liver problems, and even cancer.
Beyond medicinal uses, cow urine is also employed as a cleaning agent. Indian ministers have even suggested its use in government offices. In 2015, a large, technologically advanced cow-urine refinery was established by the makers of Gocleaner, a popular cleansing fluid.
Our museum director, Andreas Ahrens, first experienced Gomutra during a visit from Swedish YouTubers Matkoma in 2019. The trio bravely attempted to drink a glass of cow urine each, and all visibly struggled. The ordeal begins upon opening the bottle, as the pungent aroma of a dirty barnyard instantly fills the air. This smell, combined with the knowledge of what you are about to consume, can deter even the most adventurous eaters. The taste itself is incredibly harsh, stinging the throat and leaving a lingering, unpleasant aftertaste. Once ingested, the gomutra’s aftereffects, in the form of burps, can persist throughout the day.
2. Ttongsul, Ancient South Korea
Ttongsul is a traditional Korean medicine with a 9% alcohol content, and a truly unique ingredient: human child feces. Specifically, the feces of a child aged 4 to 7 years are collected and refrigerated for 3-4 days. This is then mixed with water, broken into smaller pieces, and left to ferment overnight. The initial fermentation process is said to produce an incredibly strong fecal odor, even more intense than the first day.
The fecal mixture is strained and combined with 70% boiled non-glutinous rice, 30% glutinous rice, and yeast. The non-glutinous rice provides protein crucial for fermentation, while glutinous rice is added for its purported anti-inflammatory and pain-relieving properties, as well as to improve the taste. Fermentation activates beneficial bacteria while eliminating harmful ones.
The resulting concoction ferments for at least seven days in a clay pot, wrapped in a blanket to maintain a temperature of 30 to 37 degrees Celsius. Insufficient fermentation can make it dangerous to drink. However, when properly fermented, this alcoholic beverage is claimed to alleviate pain, heal broken bones and bruises, reduce inflammation, and even treat epilepsy. The final product is a yellow-brownish liquid, visually reminiscent of sewer slime or vomit, sometimes with small fecal particles still present.
The taste is described as slightly sour, similar to rice wine. However, Ttongsul carries a distinct fecal aroma and can leave a fecal aftertaste on the breath. While the smell and appearance are highly off-putting, the actual taste is reportedly less offensive. It’s crucial to emphasize that Ttongsul is not consumed in modern South Korea. It was a rare remedy even a century ago, and is virtually unheard of today.
3. Baby Mouse Wine, Guangzhou, China
Baby Mouse Wine, primarily from Guangzhou, China, is made by drowning at least a dozen newborn mice in rice wine. The mice must be hairless and still blind. The mixture is then aged for a minimum of a year before consumption. Rather than being enjoyed as a casual drink, Mouse Wine is consumed as a health tonic, believed to treat asthma and liver diseases. The claimed health benefits, however, lack scientific validation through rigorous double-blind testing.
The taste of Mouse Wine is often compared to gasoline, with a lingering aftertaste of decaying animals. Its odor is described as intensely strong and putrid. While mainly consumed in Southern China (Guangzhou), Mouse Wine also has a history of consumption in ancient Korea.
We at the Disgusting Food Museum have unfortunately had the experience of trying this beverage ourselves, multiple times. Upon initial consumption, a putrid taste overwhelms the mouth and stings the palate. Fragments of baby mouse skin often float within the wine, prompting us to strain the liquid before tasting.
4. Monkey Brain, Ancient China
The consumption of monkey brains, particularly in ancient China, is a topic shrouded in legend and controversy. In his book “Born Red, A Chronicle of the Cultural Revolution,” author Gao Yuan recounts witnessing restaurants in Guangzhou that “offered the famous monkey brains, served at a special table that locked the monkey’s head in place; the waiter would open the skull and the diners would eat while the body wriggled under the table.”
Monkey brains are also mentioned in connection with the Manchu Han Imperial banquet of the Qing empire. However, there is debate as to whether this referred to actual monkey brains or the hericium mushroom, known in Chinese as hóu tóu gū (猴头菇), which literally translates to “monkey head mushroom.” While the term “monkey brain” is specifically mentioned in some accounts of the banquet, the possibility of misinterpretation remains. Other dishes considered unusual today, such as bear claw, bean curd with brains, and bird’s nest soup, were also listed among the banquet’s 300 dishes.
According to a legend from the late Ming and early Qing dynasties, Wu Sangui, a general, introduced Qing soldiers to the custom. To celebrate war victories, military commanders purportedly kept live monkeys in cages, cracked open their skulls with hammers, and consumed their brains.
Zhang HaiOu’s mid-19th-century book, “ManTuoLuo Xuan XianHua,” mentions an account from a general who traveled China, possibly in the 16th century, who described attending a feast featuring live monkey brain, which he found quite palatable.
Despite numerous mentions of this gruesome serving method, it remains unclear whether it’s a legend or a practice still in existence. Visitors to the Disgusting Food Museum have reported anecdotal evidence of monkey brain restaurants, claiming personal consumption, family members working in such establishments, or witnessing consumption on the black market. However, this evidence is not definitive proof of the continued practice.
5. Virgin Boy Eggs, Dongyang City, China
Virgin Boy Eggs, a springtime delicacy in Dongyang City, China, are prepared using a rather unusual ingredient: young boys’ urine. Urine is collected from schools and markets around the city in buckets placed by street vendors. Eggs are then boiled in this urine until hard-boiled. The shells are cracked, and the eggs are simmered for several more hours to allow the urine to fully permeate them. The resulting eggs are golden in color and emit a strong urine smell. However, the taste is described as delicate, salty, and surprisingly addictive.
These eggs, known as “tong zi dan” (童子蛋) in Chinese, meaning “boy eggs,” are boiled in the urine of young boys, primarily peasants, under the age of ten. This traditional dish is centuries old and was initially a food preservation technique. The practice is listed as part of Dongyang’s local intangible cultural heritage in Zhejiang province.
The tradition specifies the urine must come from young boys, though there’s no clear explanation for this requirement. Myth has it that the eggs offer health benefits, protecting against heatstroke, reducing body heat, improving blood circulation, and revitalizing the body. The urine smell is unmistakable in the stalls of vendors selling them. The entire process takes approximately a full day, starting with soaking eggs in urine, boiling them, cracking the shells, and then simmering them for hours in urine. Vendors continuously replenish the urine to prevent the eggs from overheating or overcooking. Priced at roughly twice the cost of regular eggs, Virgin Boy Eggs are a cherished part of the local cuisine. Urine from boys with Maple Syrup Urine Disease, a genetic disorder, is particularly prized for its sweetness.
6. Casu Marzu, Sardinia, Italy
Casu Marzu, a Sardinian sheep’s milk cheese, takes fermentation to an extreme level – it is deliberately infested with live insect larvae. A block of pecorino cheese is opened and left exposed to attract cheese flies, Piophila casei, which lay up to 500 eggs within it. The cheese fly larvae then feed on the cheese, their digestive enzymes breaking down the cheese’s fats. The result is a soft, almost liquid cheese containing larvae excrement.
This “maggot cheese,” also known as casu modde, casu cundídu, and casu fràzigu, is consumed with the live larvae still present. Diners must shield their eyes from the larvae, which can jump. Eating live maggots carries risks, as they can survive in the intestines and potentially bore through intestinal walls. The cheese has a pungent smell, burns the tongue, and leaves a strong aftertaste that can linger for hours. Casu Marzu is banned in the EU, with fines of up to €40,000 for both sellers and buyers. The Sardinian government and local producers have sought exemptions, arguing its traditional production methods have been in place for over 25 years.
Casu Marzu translates to “rotten cheese.” Similar maggot cheeses exist in Corsica (Casgiu Merzu) and Egypt (Mish). The Disgusting Food Museum director sampled Mish in 2019. The maggots can jump up to 15 cm and pose a risk to the eyes, potentially causing retinal detachment.
Casu Marzu is ideally eaten while the larvae are alive; dead larvae are considered a sign of spoilage, unless refrigeration has killed them. Some prefer to remove the larvae by sealing the cheese in a paper bag. The larvae, deprived of oxygen, jump and move, creating a popping sound. Once the sound stops, the larvae are presumed dead and can be removed before eating the cheese.
The smell is described as intensely pungent, and the taste burns the tongue. Some liken it to very ripe Gorgonzola with maggots instead of blue mold, and it possesses a distinct ammonia flavor. The aftertaste can persist for hours.
Variations of Casu Marzu include:
- Casgiu merzu (Corsica)
- Bross ch’a marcia (Piedmont)
- Cacie’ Punt (Molise)
- Casu puntu (Salento, Apulia)
- Casu du quagghiu (Calabria)
- Gorgonzola coi grilli (Liguria)
- Frmag punt (Apulia)
- Furmai nis (Emilia-Romagna)
- Marcetto or cace fraceche (Abruzzo)
- Mish (Egypt)
- Salterello (Friuli-Venezia Giulia)
7. Kiviak, South-Western Greenland
Kiviak, a traditional dish from South-Western Greenland, involves fermenting birds inside a seal carcass. A freshly disemboweled seal is stuffed with up to 500 small arctic birds called Little Auks (or Alle Alle). The seal is sewn shut, sealed with seal fat to prevent fly infestation, and then buried. It ferments underground for 3 to 18 months. Kiviak is typically consumed by biting off a bird’s head and sucking out the fermented juices, though the birds can also be eaten whole, bones and all. It is particularly popular during Arctic winter celebrations. The taste is often compared to Gorgonzola cheese. This unusual preservation method historically helped Greenlanders survive harsh winters and food scarcity.
Only Auks are suitable for Kiviak; other birds do not ferment properly. An attempt using Eiders in 2013 resulted in botulism poisoning, sickening many and causing fatalities, including an elderly man and his daughter, after Kiviak made with Eiders was served at his funeral.
Little Auks are migratory birds in the Arctic region, breeding in areas including eastern Baffin Island (Canada), Greenland, Jan Mayen, Svalbard, Franz Josef Land, and Novaya Zemlya. For a few weeks each spring, millions congregate on the cliffs of South-Western Greenland, where locals catch and preserve as many as possible. Fermentation became a natural way to conserve these birds for year-round consumption.
8. Surströmming, Northern Sweden
Surströmming, fermented Baltic Sea herring from Northern Sweden, is notorious for its overpowering smell, often ranked among the world’s worst. Baltic Sea herring caught in spring, just before spawning in brackish waters, is fermented in brine for six months and continues fermenting in the can. It surpasses other fermented fish like Korean Hongeohoe and Japanese Kusaya in odor intensity. This Swedish “delicacy” is eaten with flatbread, potatoes, and onions, and traditionally accompanied by schnapps. Due to its potent smell, Surströmming is typically consumed outdoors.
A German landlord evicted a tenant for opening a can of Surströmming in a stairwell. In court, the eviction was upheld after the landlord’s lawyer demonstrated the odor’s severity by opening a can in the courtroom.
Surströmming has deep historical roots, dating back to at least the 16th century. Evidence of fermented fish consumption in Sweden extends back 9,200 years. Fish fermentation in Sweden even predates the ancient Roman Garum.
The fermentation process is two-stage. First, a strong brine draws out blood for 20 hours. Then, the herrings are beheaded and gutted and placed in a weaker brine for autolytic fermentation at 15-20°C. Lactic acid enzymes in the fish spine and bacteria produce acids like propionic, butyric, and acetic acid. High salt concentration prevents rotting bacteria, creating an environment for Haloanaerobium bacteria to break down fish glycogen into organic acids.
Disgusting Food Museum trivia: Surströmming is the dish that has caused the most visitor vomits, accounting for roughly 50% of all recorded incidents. Its smell, gooey texture, and intense saltiness contribute to its “vomit-inducing” status. We experience a mix of shame and pride that a Swedish dish holds this distinction, solidifying its place as a truly disgusting food.
9. Balut, The Philippines
Balut, a common street food in the Philippines and Southeast Asia, is a developing bird embryo, usually duck, incubated for 14 to 21 days, then boiled and eaten from the shell. It is known as an aphrodisiac and hangover cure. The amniotic fluid is drunk directly from the shell, followed by the yolk and duck embryo, which are soft enough to eat, bones and beak included. The warm, gooey, gamey liquid is often called “duck egg soup.” Incubation time determines duckling maturity, ranging from the 5-day Penoy in the Philippines to the 19-21 day Hot Vit Lon in Vietnam. Neural tubes, and the capacity to feel pain, develop around 50% of the maturation period.
Most balut is made with Mallard duck eggs. Fertilized eggs are buried in baskets in the sun to incubate, requiring precise temperature control – not too hot to destroy the egg, not too cold to impede development. After nine days, eggs are candled to check duckling development.
When cooked, amniotic fluid undergoes Colloidal Dispersion with duckling solids. Duckling fat emulsifies in the embryo, and protein becomes a gel. Protein denaturation traps liquid within a 3D protein matrix, similar to whipped cream trapping air. The “stone-like” egg white forms from irreversible protein denaturation. Salt added during boiling alters egg white weight, yolk texture and taste.
In the UK, bird embryos past two-thirds of term are protected animals. Depending on duck type, balut might be boiled within this protected period. Australian authorities recommend not boiling embryos after 18 days of incubation.
Balut incubation conditions also favor bacteria, including Salmonella enterica. Fecal contamination of the shell is also possible. This has led Canada to classify Balut as a hazardous food.
Balut is the only food to have made the Disgusting Food Museum Director vomit, despite tasting hundreds of dishes. It was not the taste or smell, but the visual of eating the duck embryo and the subsequent burst of blood and guts in the mouth that triggered the reaction.
10. Stinky Tofu, China, Hong Kong, Taiwan
Stinky tofu, a popular street food in China, Hong Kong, and Taiwan, is tofu (bean curd) fermented in a potent brine of fermented milk, vegetables, and meat. Its origins trace back to the Qing dynasty. It is primarily consumed as a snack, often deep-fried. The smell is frequently compared to rotten garbage, stinky feet, decaying meat, raw sewage, and baby feces. The taste is milder than the smell, often described as slightly eggy, but with a urine-like aftertaste. The more pungent the tofu, the more highly it is often regarded. Vendors renowned for their exceptionally smelly tofu gain significant reputations.
Stinky tofu can be eaten cold, stewed, steamed, or in hot pots, but deep-frying is the most common preparation. It is often served with spicy sauces. Deep-fried stinky tofu is crispy on the outside, soft and juicy inside.
Some vendors have attempted to artificially enhance the smell by adding gunpowder, rotten fish, or other illegal ingredients to the brine, leading to arrests. While prevalent in China, it is also found in Hong Kong, Taiwan, and Asian stores globally.
Like many fermented foods, stinky tofu’s origin is attributed to a mistake. Wang Zhi He (王致和), a 16th-century Beijing resident, failed imperial exams and became a tofu merchant. Faced with excess tofu, instead of discarding it, he cubed and stored it in clay jugs. Days later, he discovered a green, slimy, rancid-smelling goo. Intending to discard it, he tasted it first and found it surprisingly delicious. Wang Zhi He began selling fermented tofu, which became a success. A leading stinky tofu brand still bears his name, Wangzhihe.
11. Su Callu Sardu, Sardinia, Italy
Su Callu Sardu, also known as Callu de cabreddu, literally translates to “goat kid’s rennet.” This Sardinian cheese is made using a baby goat’s abomasum, the fourth stomach. The kid is slaughtered immediately after feeding on milk. The milk is filtered and poured back into the abomasum, which contains rennet, an enzyme crucial for cheese making. The stomach is salted and hung to dry for several months. After maturation, the stomach is sliced open, and the cheese, including the stomach walls, is eaten on bread. It is considered a Sardinian “potency booster,” with a taste described as gasoline and ammonia mixed with wax. The mother goat’s diet influences the milk and, consequently, the cheese’s flavor.
Su Callu Sardu is produced exclusively in Ogliastra, on Sardinia’s east coast. Local custom dictates it be eaten sliced on bread (including stomach walls) or fried in lard. The abomasum, where it’s made, is rich in enzymes that digest milk, or in this case, coagulate it. The flavor is complex, reminiscent of cave-aged cheeses.
Initially, the taste resembles a pleasant blend of goat cheese and Gorgonzola. However, seconds later, a distinct aftertaste emerges – acidic, like stomach acid, acid reflux, or vomit. Consuming a significant amount can result in this vomit-like aftertaste persisting for days.
While some find Su Callu cruel, it’s worth noting the traditional cheesemaking process also relies on rennet. Chymosin, the key enzyme in rennet, curdles casein in milk, initiating cheesemaking by separating milk into solid curds and liquid whey. Calf rennet, the most common type, is extracted from the abomasum of young calves butchered for veal.
12. Frog Juice, Peru
Jugo de Rana, or Frog Juice, is a Peruvian smoothie featuring a blended frog. The frog, usually a Titicaca water frog, is typically killed by striking its head against a counter. It is then skinned, cleaned, and blended with water and ingredients like quail eggs, honey, spices, and local plants. The frothy green mixture is strained to remove bone fragments. Street vendors promote it as a healthy aphrodisiac and energy drink, almost a spiritual beverage, with recipes passed down through generations. The Titicaca frog used is critically endangered.
Frog Juice is commonly given to both children and adults as a health booster, claimed to cure anemia, bronchitis, asthma, impotence, osteoporosis, and other ailments, in addition to being an aphrodisiac.
The dominant flavor is maca, a native Andean root, which is earthy, malty, and quite pleasant. The frog taste is subtle, but the juice’s color is distinctly frog-like. The texture is not entirely smooth, more akin to a thick shake.
13. Sheep Eyeball Juice, Mongolia
Sheep Eyeball Juice, also known as Mongolian Mary, is a purported hangover cure dating back to Genghis Khan’s era. It consists of pickled sheep eyeballs in tomato juice. Eyeballs are rich in antioxidants and Vitamins C and A. Tomato juice is a modern addition, as tomatoes were unavailable during Genghis Khan’s time. Pickled eyeballs are considered best and safest, but raw or boiled eyeballs can also be used. The eyeball itself has minimal flavor, but upon biting, it bursts, releasing the gel-like vitreous humor into the mouth. Yes, we have tried it.
14. Hákarl, Iceland
Hákarl, an Icelandic specialty, involves fermenting the toxic meat of the Greenland shark. To make it edible, the shark meat is buried underground to rot for months, then hung to dry for another five months. Small cubes of this rubbery, white delicacy are served on toothpicks, often paired with Black Death akvavit, a potent spirit. The overwhelming smell of death and ammonia is arguably worse than the taste, which has been described as “chewing a urine-soaked mattress.” Celebrity chef Anthony Bourdain famously called Hákarl “the single worst, most disgusting and terrible tasting thing” he had ever eaten.
Greenland sharks are long-lived, exceeding 200 years, possibly reaching 500 years old, and are believed to start reproducing around age 80. Their pups gestate within the female for 8-18 years. Today, Greenland sharks are not actively fished; Hákarl production relies on bycatch.
Greenland sharks lack a urinary tract, excreting urine through their skin, making their flesh toxic. The fermentation process in Hákarl production breaks down the urine, rendering it safe for consumption. Hákarl is a traditional Icelandic food, eaten on special occasions and as part of the daily diet, though its popularity is waning among younger generations. Fermentation is less common in other Icelandic foods, with Súrir Hrútspungar (Sour Ram’s Testicles) being a notable exception.
15. Sannakji, South Korea
Sannakji, a Korean dish, features octopus killed just before serving, then immediately sliced into smaller pieces. Due to continued nerve activity post-mortem, the octopus arms continue to move on the plate as it is eaten. Two-thirds of an octopus’s nerves are located in its arms, allowing for complex movements even when severed from the brain. Improperly sliced pieces can cause suction cups to adhere to the throat. Suffocation due to Sannakji consumption results in an average of six deaths annually. Eating live octopus is rumored to benefit blood sugar levels and is high in energizing taurine.
A woman in South Korea died 16 days after consuming live octopus and ceasing to breathe. Her boyfriend, who bought and served the octopus, was initially convicted of murder and sentenced to life imprisonment, allegedly for insurance money, but was later acquitted by the supreme court.
16. Ikizukuri, Japan
Ikizukuri (生き作り), meaning “prepared alive,” is a Japanese sashimi dish made from living seafood, typically fish, but sometimes lobster, frog, octopus, or shrimp. Fish is usually served on ice, with cut-off meat placed back on the body. Sashimi slices are arranged alongside. Ikizukuri preparation involves only three knife cuts. The eyes, gills, tail, and mouth remain moving as it is eaten.
Known as the “freshest fish in the world,” fish for Ikizukuri are often kept in tanks where diners select their preferred specimen for preparation. The fish is typically displayed with either the head or tail end elevated on a stick.
Ikizukuri is commonly served with pickled ginger root, wasabi, lemon juice, soy sauce, and Sake. The taste is described as intensely fresh. Ikizukuri is illegal in Germany and Australia.
17. Durian, Southeast Asia
Durian, hailed as the “king of fruits” in Southeast Asia, is infamous for its intensely pungent odor that permeates even its spiky husk. Opinions on the smell are sharply divided: some find it pleasantly sweet, while others describe it as a nauseating mix of rotten onions and raw sewage, or foul unwashed socks, or even a pile of dead cats. Other comparisons include rotten fish, dragon’s breath, unwashed socks, carrion custard, or acetone-marinated, years-old cellar onions.
Durian consumption is banned on public transportation and in hotels across many regions. Thai scientist Songpol Somsri crossbred 90 durian varieties to create the odorless Chantaburi No. 1. For durian aroma enthusiasts, he developed Chantaburi No. 3, which remains odorless during transport and only develops its characteristic smell three days after picking. A Malaysian durian farmer commented on odorless durian: “If the durian doesn’t have a strong smell the customer only pays one-third the price.”
Durian is reputed to be an aphrodisiac, as reflected in a Malay saying: “when the durians fall down, the sarongs fly up.”
Several deaths have been linked to consuming durian with alcohol. Unlike other pungent foods, durian is best paired with water, not schnapps. The high sulfur content in durian appears to inhibit the ALDH enzyme by up to 70%. ALDH (aldehyde dehydrogenase) is a key liver enzyme that breaks down alcohol byproducts. This ALDH inhibition is likely responsible for deaths associated with durian and alcohol combinations.
Durian is the fruit of trees from the Durio genus, comprising 30 species and hundreds of varieties. Durio trees are widely cultivated in Thailand, the Philippines, Indonesia, and Malaysia. Durio zibethinus is the only species sold internationally; others are sold locally. Durian flowers are bat-pollinated. Durian is a staple food throughout much of Southeast Asia.
18. Ortolan, France
Ortolan, a tiny songbird, is illegally killed and cooked in France, despite an EU-wide ban. French chefs advocate for its reintroduction into French cuisine. Those who have tasted ortolan praise its hazelnut flavor and rich gaminess, with renowned chefs describing the experience as “close to ecstasy.” Captured ortolans are caged and tricked into overeating by blinding them or darkening their cages, mimicking night. They are then drowned alive in Armagnac brandy and cooked. The traditional eating ritual involves covering one’s head with a napkin to hide from God while consuming the bird whole, feet first.
François Mitterrand’s final meal included ortolans. France banned ortolan hunting in 1999, but enforcement is weak. Killing and cooking ortolans is now illegal across the EU. A single 28-gram bird can fetch £100 on the black market, comparable per-kilogram to white truffles. French chefs defend the Armagnac drowning as “not a bad way to die.” Ortolans are mentioned in Proust and Gigi. An estimated 30,000 birds are illegally captured and sold annually. Despite a €6,000 fine for hunting, the ortolan population continues to decline.
19. Fruit Bat Soup, Guam
Fruit Bat Soup, from Guam, emits a strong urine smell during cooking, though the meat is described as sweet and chicken-like. Its popularity led to the Guam Fruit Bat’s extinction. Guam bats consume cycad seeds, accumulating toxins that, when ingested by humans, caused Lytico-bodig disease, a fatal neurodegenerative condition similar to ALS, Parkinson’s, and Alzheimer’s. First reported in 1904, paralysis was noted on death certificates. Among the Chamorro people of Guam, it was the leading cause of death between 1945 and 1956. Cycad seed toxins accumulate in bat fatty tissue, causing disease in humans who eat them.
Bats are eaten in the Pacific Rim and Asia, including Thailand, Indonesia, Vietnam, and Guam. Fruit bats, being fruit-eating, are commonly consumed and described as tasting like chicken. In Guam, the flying fox bat was a popular dish, consumed so frequently it became endangered. Bats can be barbecued, grilled, or deep-fried, making the entire bat edible.
20. Snake Wine, Japan, Vietnam
Snake Wine, found in Japan and Vietnam, is made by infusing a snake in rice wine. Distilled rice wine is combined with honey and herbs. A snake, often a venomous species, is chilled until unconscious, gutted, sewn back up, and placed in a bottle. Upon thawing, the snake briefly awakens before dying in a striking pose. Alcohol neutralizes the venom, making the liquor safe to drink. Habu snakes are believed to have medicinal properties and are considered an aphrodisiac. If the intestines are not removed, the wine has a very pungent smell.
Habashu, a type of snake wine, is made with Awamori, a distilled liqueur from long-grained Indica rice, unique to Okinawa, Japan. Habushu distinguishes itself by containing a Habu snake. It is also known as Habu Sake or Okinawan Snake Wine. The Habu snake is a venomous pit viper related to rattlesnakes and copperheads, native to Southeast Asia and Japan.
A Habu snake bite can cause vomiting, hypotension, and potential death, with some bite victims reporting lasting mobility issues.
Numerous snake wine variations exist across Southeast Asia, all using venomous snakes, with higher venom potency being considered desirable. Snake wine is believed to treat rheumatism, lumbago, and other ailments, and alleviate pain.
Snake wine is thought to originate from China during the Western Zhou dynasty (1040 – 770 BC). Traditional Chinese medicine considers it invigorating and a cure for various conditions, from farsightedness to hair loss, and as a sexual performance enhancer. It is sold in China, India, Vietnam, and other parts of Southeast Asia. Many snake species used are endangered, restricting import to most countries.
21. Kopi Luwak Coffee, Indonesia
Kopi Luwak, or civet coffee, is the world’s most expensive coffee. In the wild, Asian palm civets, small cat-like animals, eat ripe coffee cherries. Partially digested coffee beans are then collected from their feces. Digestive enzymes in the civet’s stomach are believed to impart a unique aroma and flavor to the coffee. However, industrial Kopi Luwak production often involves keeping civets in inhumane conditions and force-feeding them coffee cherries. This “luxury” coffee represents animal suffering and offers no superior taste compared to other coffees.
22. Tarantula, Cambodia
Fried tarantula is a regional delicacy in Cambodia, particularly in Skuon town, Kampong Cham province, about 90 km north of Phnom Penh. The tarantulas, known as “a-ping” in Khmer, are about the size of a human palm. They are either bred in ground holes outside Skuon or captured in forests. The species typically used is the Thai zebra tarantula (Haplopelma albostriatum), also called “edible spider.” This tarantula has a more potent venom than many others but lacks urticating hairs, defending itself with bites or flight.
The tarantula’s abdomen and head are crispy on the outside and gooey inside, with delicate white meat. The abdomen also contains a brown paste of organs, excrement, and sometimes eggs. The legs have minimal meat but are pleasantly crunchy.
Tarantulas became part of the Cambodian diet out of necessity during the Khmer Rouge regime when food was scarce. People ate anything available, and tarantulas, being palatable, remained in Cambodian cuisine.
23. Nattō, Japan
Nattō, a Japanese breakfast staple, is soybeans fermented with Bacillus subtilis bacteria, found in soil and the gastrointestinal tracts of humans and herbivores. The sticky beans are stirred with chopsticks to create slimy strings. Nattō has a savory aroma reminiscent of old cheese, old socks, and, for some, hot garbage. The texture is distinctly slimy. Nattō is considered a probiotic superfood.
24. Stinking Bishop Cheese, United Kingdom
Stinking Bishop, Britain’s most pungent cheese, is made from the milk of rare Gloucestershire cows. Its rind is washed in perry, an alcoholic cider made from Stinking Bishop pears, giving the cheese its putrid aroma. The smell has been likened to “a rugby club changing room,” and museum visitors from police and mortuary professions have remarked that it smells like a decomposing body after two weeks. The taste is strong and meaty, with a soft, creamy texture.
This cheese gained fame in the 2005 Wallace & Gromit: The Curse of the Were-Rabbit movie, where its odor revived Wallace from the dead.
Cheese maker Charles Martell acquired many of the world’s remaining 68 Gloucester cows to produce Stinking Bishop. The small herd size necessitates blending Gloucester milk with Friesian milk. Annual production is around 20 tonnes. It is a washed-rind cheese, immersed in perry from Stinking Bishop pears.
Both the pears and the cheese are named after Percy Bishop, a notoriously unpleasant Moorcroft Farm owner who once shot his kettle for slow boiling. In 2017, Stinking Bishop’s attempt to become the Easter cheese was unsuccessful.
25. Bävergäll, Sweden
Bävergäll, or “Beaver Shout,” is a Swedish schnapps made from beaver castoreum. Beavers mark their territory with urine and castoreum, a yellowish fluid from their anal glands. Castoreum has a powerful, complex scent used in perfumes and as a natural vanilla substitute. Swedish Bävergäll is produced by infusing beaver anal glands in alcohol for several weeks. The resulting schnapps is bitter, with an overwhelming taste of pine trees, tar, leather, and urine. In the 1800s, these glands were highly valuable, costing two months’ salary, leading to near-extinction of Swedish beavers. Today, Sweden has a healthy beaver population.
Castoreum is claimed to have health benefits, treating mental disorders, toothaches, epilepsy, and plague. Bävergäll/Bäverhojt has a bitter, strong taste and a smoky, unpleasant aroma of pine, wet fur, and tar.
Honorable Mentions
Bull Penis, China
Bull penis is consumed in China for its purported health benefits and aphrodisiac properties. Preparation involves slitting the urethra, washing to remove urine odor, blanching in hot water, and removing the tough outer membrane. Bull penises require long boiling times to become edible. Its appeal is more about texture than taste, described as fatty and slightly slimy. It is suggested that women should consume the whiter meat, while men should eat the darker meat.
Rocky Mountain Oysters, USA
Rocky Mountain Oysters, or bull testicles, are eaten in cattle-farming regions of North America, known as Prairie Oysters in Canada. Preparation involves peeling, flattening, coating in flour and spices, and deep-frying the testicles. The texture is likened to fried calamari, with the taste largely masked by the batter and dipping sauces. The Testy Festy Festival in Montana attracts 15,000 annual visitors, each consuming around 1.5 kg of testicles. Considered disgusting by some, a delicacy by others.
Shirako, Japan
Shirako, Japanese for “white children,” is a winter delicacy of fish sperm sacs filled with seminal fluid. Cod sperm is most common and is typically steamed or eaten raw with rice. It is described as sweet and custardy with a subtle fishiness that melts in the mouth. Herring sperm, known as Moloka, is consumed in Russia.
Century Eggs, China
Century Eggs, despite their aged appearance and smell, are not actually a century old. Also called Hundred-year eggs, they are preserved for several months in a mixture of clay, ash, quicklime, and salt, then coated in rice hulls. The egg white transforms into a black, translucent jelly, and the yolk becomes a dark green-grey slime. They possess a strong sulfur and ammonia smell and taste. Century eggs are usually eaten cold with ginger and soy dipping sauce.
Book Tickets for the Disgusting Food Museum
If you’ve read this far, your interest in disgusting food is undeniable. We invite you to experience these items and many more firsthand at the Disgusting Food Museum and even sample some at our tasting bar. Book your tickets below!
