Another fancy name for an animal’s reproductive organs, Shirako is essentially a cod’s sperm sac. Apparently soft and creamy to taste you can have it served up steamed or deep.
Yeah, OK, it’s neither a century nor a millennium old, but this egg is pretty rotten. After being preserved in a mixture of clay, ash and quicklime for a few months, the yolk turns a dark green or even black and slimy while the white has turns to a dark brown translucent jelly. Apparently it smells of strongly of sulphur and ammonia, but tastes like a hardboiled egg… until you breathe out that is.
Also known as ‘maggot cheese’, this traditional Sardinian dish is sheep’s milk cheese famous for containing live insect larvae. Apparently these wiggling little maggots are supposed to enhance the flavour, but are prone to jump when they panic, so watch your eyes. Some people suffocate them or kill the beasties in the fridge before consuming, but others go for the live version. Sometimes they survive the stomach and burrow into your intestines.
You’ve got to be careful with this delicacy or you might end up in the morgue. The deadly Puffer fish, or fugu, is the ultimate delicacy in Japan even though its skin and insides contain the poisonous toxin tetrodotoxin, which is 1,250 times stronger than cyanide. “Its skin and insides contain the poisonous toxin tetrodotoxin, which is 1,250 times stronger than cyanide.’ That’s why in Japan only expert chefs in licensed restaurants are allowed to prepare it. Only try this at licensed restaurants, otherwise, you could end up paralysed and eventually die from asphyxiation because there is no known antidote.
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