Foods You’ve Never Heard Of

Hákarl

Hakarl is a food from Iceland. It is a Greenland orbasking shark which has been cured with a particular fermentation process and hung to dry for four to five months. Hákarl is an acquired taste and has a very particular ammonia-rich smell and fishy taste, similar to very strong cheese slathered in ammonia. Hákarl is served as part of a þorramatur, a selection of traditional Icelandic food served at þorrablót in midwinter. Hákarl is, however, readily available in Icelandic stores all year round and is eaten in all seasons.

Nata de coco

Nata de coco is a chewy, translucent, jelly-like food product produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Acetobacter xylinus. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, puddings and fruit mixes. The product originates from the Philippines.

Black Garlic

Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind. Black garlic’s popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. It is unrelated to a genetically unique six-clove garlic also called black garlic and used in countries such as Korea, or with the ornamental plant Allium nigrum.

Ruou nep

Rượu nếp (sometimes also called rượu nếp bắc or rượu nếp cẩm, literally “northern glutinous rice wine”) is a pudding or drink from northern Vietnam.

Þorramatur

Þorramatur (Thorramatur, food of the Þorri) is a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or bits and served with rúgbrauð (dense and dark rye bread), butter and brennivín (an Icelandic akvavit). Þorramatur is consumed during the Nordic month of Þorri (Thorri), in January and February, particularly at the mid-winter feast of Þorrablót(Thorrablot) as a tribute to old culture. Being thus connected with the tradition of Þorrablót festivals, Þorramatur is most often served as a buffet.

Mysore pak

Mysore pak is a sweet dish of Karnataka, India, usually served as dessert. It is made of generous amounts of ghee(clarified butter), sugar and chick pea (besan) flour.

Mysore pak was originally known as Masoor(Dhal) pak and was made of Masoor dhal flour(Besan). The origin of the recipe is unknown.