In this infographic we share 10 of the stinkiest foods in the world.

Here’s what makes the list:

  • Hakarl
  • Century egg
  • Durian
  • Natto
  • Surstomming
  • Stinking toe fruit
  • Doenjang
  • Stinky tofu
  • Lutfisk
  • Hongeo

Check out the infographic for more information.

 

Food is often associated with pleasure and delight, but there exists a category of culinary creations that challenge our senses in a unique way. These are the stinkiest foods in the world, renowned not for their taste alone but for the powerful aroma that precedes them.

From fermented fish to pungent fruits, cultures across the globe have developed dishes that might make the uninitiated wrinkle their noses in disgust, yet to aficionados, these delicacies are cherished delights. In this exploration, we dive into the odorous world of ten of the most notorious stinky foods, from Hakarl to Hongeo.

Hakarl

Our journey begins in Iceland, where the gustatory bravado of its people has given rise to Hakarl, a dish of fermented shark. Prepared by burying the shark meat underground for weeks to months, this traditional Icelandic fare is then hung to dry for several months.

The result? A strong ammonia smell that can make even the most adventurous eater hesitate. Yet, to those accustomed to its unique flavor, Hakarl is a delicacy, albeit an acquired one.

Century Egg

From the icy plains of Iceland, we travel to China, where the Century Egg awaits the daring palate. Contrary to its name, this preserved egg isn’t aged for a hundred years but for several weeks to months in a mixture of clay, ash, salt, quicklime, and rice hulls.

The result is a darkened, translucent egg white and a greenish, creamy yolk with a potent aroma that might deter the uninitiated. But within its pungent exterior lies a rich and creamy flavor prized in Chinese cuisine.

Durian

No exploration of stinky foods would be complete without mentioning Durian, the “king of fruits” from Southeast Asia. Revered by some and reviled by others, this spiky fruit boasts a smell so overpowering that it’s banned in some public places.

Descriptions of its aroma range from ripe cheese to rotting onions, yet aficionados adore its custard-like texture and sweet, complex flavor. To truly appreciate Durian is to embrace its stench as an integral part of the experience.

Natto

In Japan, fermented soybeans take center stage in the form of Natto, a dish notorious for its strong smell and slimy texture. Made by fermenting soybeans with Bacillus subtilis, Natto has a pungent odor reminiscent of aged cheese or dirty socks.

Yet, its nutty flavor and sticky consistency have earned it a dedicated following in Japanese cuisine, where it’s often enjoyed with rice or as a topping for sushi.

Surströmming

Venturing to the northern reaches of Europe, we encounter Surströmming, a Swedish specialty that pushes the boundaries of olfactory endurance. Made by fermenting Baltic herring in barrels for months, Surströmming releases a putrid smell upon opening that has been likened to rotten eggs, ammonia, and feces.

Despite its formidable aroma, fans of Surströmming swear by its tangy, savory taste when paired with bread, potatoes, and onions.

Stinking Toe Fruit

From the Caribbean comes the Stinking Toe Fruit, named for its uncanny resemblance to a human toe and its potent odor. Also known as the Guapinol or Jatoba fruit, it emits a foul smell akin to sweaty socks or rotten onions.

Despite its off-putting aroma, the fruit’s sweet, creamy flesh is prized in Caribbean cuisine and is often used in desserts, juices, and jams.

Doenjang

Returning to East Asia, we encounter Doenjang, a Korean staple made from fermented soybeans. Similar to miso but with a stronger flavor and smell, Doenjang boasts a pungent aroma that some liken to stinky cheese or fermented fish.

Despite its intense smell, this savory paste is a key ingredient in many Korean dishes, adding depth and complexity to soups, stews, and sauces.

Stinky Tofu

A beloved street food in many parts of East Asia, Stinky Tofu lives up to its name with a powerful odor that can be detected from blocks away. Made by fermenting tofu in a brine of milk, meat, and vegetables for several days to weeks, Stinky Tofu emits a smell reminiscent of rotten garbage or sewer gas.

Yet, to those who can stomach its aroma, the tofu’s crispy exterior and creamy interior offer a delightful contrast of textures and flavors.

Lutfisk

In Scandinavia, Lutfisk reigns supreme as a traditional holiday dish, much to the dismay of olfactory-sensitive diners. Made from dried whitefish, typically cod, that has been soaked in lye for several days, Lutfisk emits a strong odor reminiscent of ammonia or cleaning products.

Yet, when prepared correctly, the fish becomes gelatinous and tender, with a mild flavor that pairs well with creamy sauces and potatoes.

Hongeo:

Our olfactory odyssey concludes in South Korea with Hongeo, a dish that tests the limits of sensory tolerance. Made by fermenting skate (a type of ray fish) for several weeks to months, Hongeo releases a pungent aroma that has been likened to ammonia, rotten cheese, and even feces.

Despite its challenging smell, Hongeo’s chewy texture and funky flavor have earned it a dedicated following among adventurous eaters.

Conclusion

In the world of gastronomy, stinkiness is not always a deterrent but can be a badge of honor, signaling bold flavors and cultural authenticity. From fermented fish to pungent fruits, the stinkiest foods in the world offer a sensory adventure unlike any other, challenging our preconceptions and expanding our culinary horizons.

So, the next time you encounter a dish with an overpowering aroma, don’t recoil in horror—embrace the stink and savor the flavor within.