Horrible Smelling Foods
There are foods that will make you sick by their smell. Let’s try to open our mind to some new experiences as we remind ourselves that a particular smell we find offensive may not be so for others. Here are some of the foulest smelling international foods.
By the name itself, there’s no question about its smell, which is said to resemble that of rotting garbage or manure. A popular midnight snack in Oriental Asia, particularly in Taiwan, China and Indonesia, it is made from tofu marinated in a brine mixture of fermented milk, dried shrimp, vegetables, mustard greens and herbs for as long as several months; and can be eaten cold, steamed, fried or stewed.
Popularly known as the “King of Fruits” in Southeast Asia, durian is distinguished not only for its size and thorn-covered husk, but definitely also for its repulsive stench, which is best described as a mixture of feces and vomit. In spite of its odor, it tastes heavenly. As the British naturalist Alfred Russel Wallace puts it, it flesh is like “a rich custard highly flavored with almonds,” while English novelist Anthony Burgess compared his experience of eating durian to “eating sweet raspberry blancmange in the lavatory.” Durian is widely used to flavor an assortment of sweet and savory Southeast Asian cuisines as candies, biscuits and ice creams. However, due to its smell, it is banned from establishments as airports and hotels.
Limburger cheese is a high calorie and cholesterol-rich German/Belgium dairy product well-known for its pungent aroma. It is made from pasteurized goat’s milk fermented in the bacterium Brevibacterium linens, the very same bacterium found on human skin and partly responsible for body odor. So, if by chance you walked past someone who hasn’t taken a bath in a month and thought if only such a scent could be turned into something edible, then, take heart, treat yourself with some Limburger cheese!
Nattō is a popular traditional Japanese food made from fermented soybeans, most usually eaten during breakfast to accompany rice. Commonly used as an ingredient of miso soup, salad and even ice cream, it has a somewhat nutty and salty taste that somehow contradicts its rather strong ammoniac smell. Supported by medical studies, nattō contains a chemical enzyme, aptly called nattokinase, which can reduce the likelihood of blood clotting, and thus, can help to prevent heart attack and strokes. It is also rich in vitamin K, which can assist in bone formation, thereby preventing osteoporosis.