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This is a List of Unique Foods in Japan
- Dancing CuMI or IKA NO IKIzuKuRI
Actually, it’s not only Japan that has this ugetuget tentacled animal menu. In South Korea, we can also try octopus which is cut alive and dipped in sauce. The difference is, in Japan the victim is a squid and is already dead. However, the squid can move when doused with soy sauce. It seems that even though his brain is dead, his muscle cells can still move reflexively when given salt.
It’s slimy, it smells too. That’s natto, a traditional food that turns out to be very nutritious. Natto is made from fermented soybeans and mixed with soy sauce. If you look for similarities, natto in Japan can be said to be like durian in Indonesia. If you don’t really love it, you really hate it! The Japanese themselves are also divided into two groups, those who like it and those who don’t like it.
For info, shirako comes from the word shiroi (white) and ko (child). It turns out, these ‘kids’ are the sperm and genitals of male fish! But don’t worry, he said, anyway, it doesn’t really feel terrible, really. The texture is soft and very creamy, so it feels like butter melting in the mouth. Sometimes shirako is eaten raw as sushi or boiled in ponzu sauce. Interested in eating? It’s easy to find, really. There are definitely sushi shops all over Japan. fugu photo source: studytub.com It’s normal to eat well. What if you try to eat delicious but risk your life? Want to? Just try Fugu. Poisonous puffer fish can be served in a variety of ways. If you see its shape, anyway, it makes us drool. The flesh is translucent and beautifully arranged, but all are equally at risk of death! Because of the danger of this fish, there are many rules that must be obeyed. Chefs who want to cook this fish must be apprenticed for at least three years. In addition, aspiring fugu chefs must pass many difficult exams before they are finally eligible for the certificate. Want to know what percentage of chefs pass? Only 35%! If you are really curious about the taste of fish, just go to Shimonoseki, Yamaguchi.
Since there is the word “odori” in its name, don’t be surprised if you see this food “dancing” on your plate later. Yep, Shirouo no odorigui is a group of transparent gobies that must be eaten alive. This food can only be consumed between February and April. Usually, Japanese people eat this food for breakfast. The fish is allowed to swim between the soft-boiled eggs or on top of the meat. Besides being edible, this fish is also often drunk, you know! The trick, Shirouo fish is poured into a glass of vinegar and immediately sips it.
Horumon is the Japanese way of saying the word ‘hormone’. Why are these foods named hormones? The problem is they believe that the combination of the esophagus, heart, lungs, uterus, breast, pancreas, intestines and rectum of a cow or pig can increase stamina. Wow, this is the Japanese version of the innards menu! Horumon dishes were first created in Osaka in 1940, but now you can find horumon all over Japan.
How does the cracker mixed with wasps taste like? This is jibachi senbei! The shape makes you shudder, but the taste is savory and sweet, you know. Unfortunately, jibachi senbei is not popular among the Japanese themselves. Only the older generation in the Nagano area know how to make it. In fact, Nagano is the only place in Japan that makes these crackers! Wow, you have to hunt there!
