For others, foods with putrid smell are simply the best. Here are some of the smelliest foods in the world that many people love to eat for so long now.
Have you tried eating foods with repulsive smell? Foods that smell good certainly taste good. But not all foods that smells bad but don’t taste good. There are several foods that really smell bad but many people like them. For others, foods with putrid smell are simply the best.
Here are some of the smelliest foods in the world that many people love to eat for so long now.
1.) Cheonggukjang – Korea
Cheonggukjang is a pungent variety Korean soybean paste. This fermented soybean paste contains whole as well as ground soybeans. Boiled soybeans are fermented for 3 days which is the reason for its unusual smell.
2.) Douchi – China
Douchi or Fermented Black Soybeans is a popular flavoring in the Chinese cuisine. It is made by a two-part fermenting and salting black soybeans. The process turns the beans black, soft, and mostly dry. Douchi is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat sweet and bitter.
3.) Iru – Nigeria
Iru is a very popular condiment among the Yoruba people f Nigeria. This type of fermented locust beans used as a condiment is used in cooking soups. Iru is either fresh or dried. The fresh variety is wrapped in moimoi leaves and has a pungent smell. The dried variety is weaker in flavor and less pungent.
4.) Igunaq – Arctic
Igunaq is a unique method of preparing meat of walrus and other marine animals by the Inuit people. The meat and fat caught in the summer is buried in the ground as huge steaks. The meat will decompose and ferment during autumn and freeze during winter. The meat is now ready for consumption the next year.
5.) Pla Ra – Thailand
Pla ra is popular fermented fish sauce in Thailand. This sauce is made fermenting fish in a big jar covered with a wooden lid for 3 to 12 months. It is commonly added to some of the most popular Thai dishes such as Som Tam and Nam Phrik.
6.) Prahok?? – Cambodia
Prahok?? is a Cambodian seasoning or condiment with unpleasant smell. This crushed, salted and fermented fish paste, which is usually made from mudfish, is a way of preserving fish during the longer months when fresh fish are not available in abundant supply. Due to strong flavor and saltiness, it is used as seasoning in numerous Cambodian dishes. Prahok has a strong and distinct smell hence; it is also called Cambodian Cheese. It can be eaten raw, cooked or fried.
7.) Surstromming – Sweden
Surstromming is considered the world’s most putrid smell of food. The name of this Swedish dish means “soured herring”. This fermented food is sold in cans and is usually eaten outdoors because upon opening, the contents release a strong and sometimes overwhelming odor.
8.) Hongeohoe – Korea
Like Surstromming, Hongeohoe is also a fermented fish dish. It originated in Korea and is made from skate. This Korean food has a strong characteristic ammonia-like odor. Hongeohoe is usually served uncooked without any other additional preparation.
9.) Kusaya – Japan
If Sweden has Surstromming and Korea has Hongeohoe, Jaspan also has Kusaya. This Japanese style salted-dried fish and fermented fish is well-known for its putrid smell and for its malodorousness,
10.) Stinky Tofu – East/Southeast Asia
Stinky Tofu is a popular snack in many countries in East and Southeast Asia. As it names implies, it has a strong odor but nevertheless, it is considered as one of the most delicious foods worldwide according to a survey. This homemade food is particularly popular in Hong Kong and Mainland China.
11.) Asafoetida – India
Asafoetida, which is also known as Devil's Dung, is the dried latex exuded from the taproot of several species of Ferula that has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor similar to leeks or sautéed garlic and onion. Other names of this odorous spice include Asant, Stinking Gum, Food of the gods, Giant Fennel and Hing and Ting.
12.) Hakarl – Iceland
Hakarl is a unique and popular dish with pungent smell from Iceland. This fermented shark, which is eaten in any season, has a very particular ammonia-rich smell and fishy taste.
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