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1. Chicken Feet
Taste: soft, thin, taste just like chicken
Chicken feet are eaten in many countries. After they are cleaned and their hard outer layer is removed, the edible part of the feet consists of skin and tendons. The only difference from the other parts of the chicken is the texture of the feet.
Learn how to cook chicken feet
Image by P.Lechien via Wikipedia
2. Khash
Taste: gelatinous, savoury
Khash is an Armenian soup usually eaten in the cold season. The main ingredient in the soup is cow's feet but other parts of the cow can also be used. After the parts are cleaned, the feet are boiled in water with onion and garlic for long hours.
Learn how to cook khash
Image by Kevin Revolinski via The Mad Traveler
3. Tuna Eyeballs
Taste: soft inner content, umami
Tuna eyeballs are mostly served in Japan and East Asia. The eyeballs go through a few preparation steps such as boiling in water and seasoned with soy sauce, sake, and sugar. The cooked eyeballs are usually served one or two at a time, along with other dishes.
Learn how to cook tuna eyeballs
Image by irrational_cat via Wikipedia
4. Century Egg
Taste: pungent, creamy yolk
Century Egg also known as thousand-year duck eggs are preserved eggs. It is a delicacy in China and in many Chinese countries. The process involves soaking eggs in saline solution consisting of clay, salt, quicklime, and other elements for a period of time from a few weeks to a few months.
Learn how to cook century egg
Image by ayustety via Wikipedia
5. Shiokara
Taste: strong rare taste, slightly salty
Shiokara is a Japanese fermented seafood delicacy. It is made up of small pieces of meat in a brown paste of fermented viscera. Squid is commonly used for this dish.
Learn how to cook shiokara
Photo: Ha Food Tours
6. Jing Leed
Taste: deep fried, nutty
Jing Leed is a well known snack in Thailand. It is mainly crickets served with Thai pepper and sauce. It can be found in street markets of Thailand. The insects are cleaned, fried, and seasoned before serving.
Learn how to cook jing leed
Image by MCGau via Wikipedia
7. Escamol
Taste: buttery, nutty
Escamol also called as insect caviar is a Mexican dish that is considered as a delicacy by the Aztecs. It is dish of ant pupae and larvae which are harvested from ant nests that can be found in rocks, or in the soil nearby trees.
Learn how to cook escamol
Image by Caryl Joan Estrosas via Flickr
8. Balut
Taste: mildly savoury, slight fermented undertone
Balut is a popular delicacy in the Philippines which is actually a hard-boiled, fertilized, semi-developed embryo duck egg. For some this is a very bizarre food, but for most of the locals it is merely a snack usually served warm.
Learn how to cook balut
Photo: Bizarre Food
9. Wasp Cracker
Taste: mildly sweet, savoury, slightly bitter
Wasp cracker is another unique food coming from Japan. It is merely a biscuit except that it is filled with wasps! The biscuit tastes sweet and nice just like other rice crackers, the wasps are a little bitter with a hint of sourness. The feeling of biting its wings and legs may not be a good texture for many who tried.
Learn how to cook wasp cracker
Photo: The Valliens
10. Jellied Moose Nose
Taste: umami, jelly textured
Jellied Moose Nose is a delicacy of northern Canada and Alaska. It is made up of the snout of a moose that is cooked and cooled in a brothy liquid. It then forms a block of jelly which can be cut into slices for many applications such as serving it on crackers.
Learn how to cook jellied moose nose