22 Foods We Love That Most People Won’t Try

You know those dishes you swear you could never eat, until curiosity wins and you love them? This list is a celebration of bold bites that many avoid, yet fans crave passionately. If you have ever wondered what makes stinky, slippery, spiky, or sour foods so beloved, you are in the right place. Keep an open mind and a brave spoon, because you might find a new favorite today.

1. Durian

Durian smells wild, like sweet custard colliding with caramelized onions and a hint of gym bag. The creamy texture is unlike any other fruit, melting into your tongue with buttery richness. Take a small bite and breathe through your mouth first, letting the sweetness lead.

Once the shock fades, you notice almond-vanilla notes and a gentle tropical funk. The experience is decadent, almost dessert-like, yet savory shadows linger. It is polarizing, but that tension makes it unforgettable and oddly addictive for adventurous eaters.

2. Natto

Natto looks like breakfast from a sci-fi lab, with sticky threads that stretch like cheese pulls. Stir it well to wake up the aroma and mellow the flavor. Add soy sauce, mustard, or scallions to brighten the earthy, nutty beans.

It is a texture adventure, yes, but the payoff is huge. The taste becomes savory and comforting, especially over hot rice. Loaded with probiotics and protein, it fuels your morning and your courage. Once you accept the stickiness, you might crave that funky, umami-rich comfort.

3. Century Eggs

Century eggs look dramatic, with amber jellied whites and creamy, slate-green yolks. The flavor is deep and savory, like aged cheese crossed with soy and mineral notes. A little ginger, vinegar, and soy sauce lift everything, making each bite balanced.

Try them diced over tofu or congee for comfort and contrast. The richness turns velvety, almost truffle-like, without being heavy. They can be intimidating, but the complexity rewards patience. Once you get past appearances, you discover why they are cherished across countless family tables.

4. Hákarl

Hákarl is Icelandic fermented shark, famous for its fierce ammonia aroma and clean, oceanic finish. The first inhale can make you hesitate, but a tiny cube reveals surprising subtlety. It is firm yet yielding, like aged cheese kissed by the sea.

Locals chase it with Brennivin, which softens the edges and warms the chest. The tradition matters, turning a challenge into a shared moment. Approach it respectfully, and you might taste history more than shock. It is not an everyday snack, but a memory you keep retelling.

5. Blue Cheese

Blue cheese scares people until they learn the mold is the magic. Those blue veins bring sharp, salty bursts that melt into buttery richness. Pair with honey or pear, and suddenly the funk feels elegant and inviting.

Crumble a little on steak or burgers, and everything tastes bigger. The aroma can be bold, but the flavor is balanced when used thoughtfully. Start mild, like gorgonzola dolce, then climb to Roquefort. Before long, your fridge will always have a wedge waiting for brave nights.

6. Blood Sausage

Blood sausage sounds intense, but it eats like a rich, savory pudding. The texture is soft and comforting, with spices that bloom as it warms. A crisp sear adds contrast, turning each bite into savory velvet with a delicate crust.

Pair with tart apples or mustard to cut through the richness. It is beloved across cultures for good reason. Once you taste the balance of spice, mineral depth, and sweetness, hesitation fades. It becomes a cold-night staple that feels ancestral and deeply satisfying.

7. Stinky Tofu

Stinky tofu announces itself from half a block away, but the taste is shockingly gentle. The exterior fries to a golden crunch while the inside stays custardy. Add chili sauce and pickled cabbage, and you get spicy, sour, and savory harmony.

The smell scares off many, yet it signals complexity like washed-rind cheese. Street vendors nail the timing so the texture sings. Take one crisp bite and let the funk fade into comfort. You might catch yourself hunting that scent with a smile later.

8. Sea Urchin (Uni)

Uni tastes like the ocean whispering butter on your tongue. The texture is creamy and delicate, almost custard-like, with a sweet-briny glow. Freshness is everything, so trust a sushi bar that treats it like jewelry.

Try a single piece of nigiri first, maybe with a tiny dab of wasabi. The finish lingers with floral notes and gentle iodine. It is luxurious without heaviness, a small bite that feels like a ceremony. Once you get it, you will chase that perfect, sweet ocean moment.

9. Pickled Herring

Pickled herring swims in a tangy brine that wakes the palate instantly. Onion and dill add brightness, while the fish stays tender and satisfying. Spread on buttered rye, and you get salt, fat, acid, and sweetness in beautiful balance.

It is a breakfast hero in parts of Europe and a party classic elsewhere. The flavor is bolder than canned tuna, but friendlier than you think. Cold, clean, and lively, it pairs perfectly with chilled schnapps. Give it two bites to truly understand its charm.

10. Tripe

Tripe is all about texture, with honeycomb folds that soak up flavor like a sponge. In soups or stews, it turns tender and springy, carrying spices beautifully. A long simmer with chilies, garlic, and lime makes it shine.

Do not expect big beefiness; expect gentle savoriness that loves bold seasonings. A squeeze of citrus wakes everything up. It is beloved worldwide for thrift and satisfaction. If you like chewy noodles, you might appreciate tripe’s bounce and the comfort it brings in a steaming bowl.

11. Kimchi

Kimchi crackles with sour, spicy energy and a garlicky heartbeat. The crunch is addictive, and the fermentation brings depth that keeps you nibbling. It brightens rice, eggs, noodles, and grilled meats without stealing the show.

There are countless styles, from clean white kimchi to fiery, funky jars. If heat worries you, start mild and chilled. Soon you will crave that tang like a refreshing slap. It is a daily staple for many, and your fridge will start to feel empty without it.

12. Smelly Sardines

Sardines can smell assertive, but the flavor is gentle and deeply savory. Good tins are buttery, with mineral sparkle and a clean sea finish. Lay them on toast with lemon, pepper, and herbs for easy luxury.

They are nutrient powerhouses packed with omega-3s and calcium. If you think fishy equals bad, quality sardines will change your mind. Warm them briefly and the aroma softens while the flesh glistens. After a few cans, you will have a favorite brand and a go-to snack.

13. Fermented Skate

Fermented skate is a notorious test, with piercing ammonia notes that challenge the nose. Yet the taste is surprisingly clean, almost sweet, when paired correctly. Wrap slices with pork belly and kimchi to balance power with richness.

Texture leans firm and slightly rubbery, which helps you chew through the aroma. Respect small bites and slow breathing. It is more about ritual and bravery than casual nibbling. Conquer it once, and you gain a story plus new respect for bold traditions.

14. Escargot

Escargot turns skepticism into delight with garlic, butter, and parsley working overtime. The snails are tender, somewhere between mushrooms and scallops in texture. Dunk bread into the bubbling butter and watch doubts vanish.

It is less about the snail and more about the sauce’s glory. Rich, herbal, and toasty, it makes everything taste luxurious. A splash of white wine keeps things bright. Order it once at a cozy bistro, and you will understand the charm instantly.

15. Chicken Feet

Chicken feet look intimidating, but they are all about silky skin and collagen. Braised in black bean sauce, they become sticky, savory, and satisfyingly messy. You nibble around bones, savoring sauce-soaked bits like a slow, focused snack.

The payoff is texture and deep flavor rather than big meat. Tea helps cut richness while you chat and pick pieces clean. It feels communal, patient, and oddly soothing. Once you master the technique, your dim sum order will always include them.

16. Liver and Onions

Liver and onions is old-school comfort with a bold mineral heartbeat. Properly cooked liver stays tender and rosy, not chalky or bitter. The sweetness of caramelized onions softens edges and makes everything sing.

A quick sear, a rest, and a squeeze of lemon are your secrets. The flavor is grown-up, like a glass of red wine in food form. Rich in nutrients, it feels nourishing and grounding. Give it a fair try, and the classic might win a place on your weeknight rotation.

17. Vegemite

Vegemite is salty, savory, and umami-packed, not a chocolate spread gone wrong. The trick is thin layers over plenty of butter, letting it melt into the toast. Suddenly it tastes like a cozy broth and a hug in the morning.

It is a cultural icon, so treat it with respect and patience. Add avocado or cheese for extra comfort. Once your palate adjusts, the depth becomes addictive. You will start craving that sharp, malty snap at breakfast.

18. Jellied Eels

Jellied eels look quirky, suspended in savory aspic that wobbles cheerfully. The eel itself is mild and flaky, more comforting than scary. A splash of vinegar or parsley liquor brightens everything and cuts richness.

Texture is the big hurdle, but it turns satisfying once you accept the wobble. It is old-school London comfort with a story in every bite. Eat it chilled on a cool day, and the nostalgia sneaks in. You will taste tradition more than shock.

19. Bitter Melon

Bitter melon wears its name proudly, but bitterness can be beautiful. Salt and parboil to tame the edge, then stir-fry with egg and garlic. The result is refreshing, like a tonic in food form, especially on hot days.

That bitterness clears the palate and makes rice taste sweeter. Add black beans or pork for extra depth. It is an acquired taste, but once it clicks, you will crave that clean, bracing bite. Think of it as a flavor that wakes you up.

20. Surströmming

Surströmming is fermented herring with an aroma that drifts for miles. Open the can outdoors and assemble bite-sized wraps with potatoes and onions. The flavor is surprisingly gentle, salty, and tangy when balanced properly.

The smell is the real hurdle, not the taste. Cold air and good company help you breathe and laugh through it. It turns a meal into an event you will not forget. Once tried, it joins your list of legendary food adventures.

21. Rocky Mountain Oysters

Rocky Mountain oysters are not seafood, but breaded and fried bull testicles. The texture is tender with a mild, meaty flavor that loves lemon. Crunchy coating outside, juicy inside, they eat like elevated bar bites.

The idea is the biggest obstacle, not the taste. Dip in ranch or hot sauce and enjoy the novelty. Order them where locals do it right and you will be surprised. They make for a courageous first round with friends.

22. Fermented Soybean Curd (Stinky Tofu Cubes)

Fermented soybean curd is like tofu’s funky cousin, creamy and intensely savory. It spreads like butter and perfumes the room with cheesy, fermented depth. A dab goes far on congee or steamed buns.

Think blue cheese meets miso, with a chili-oil halo if you like heat. It is powerful, so treat it as a condiment rather than a snack. The reward is umami that lingers warmly. Once you learn its rhythm, breakfasts feel empty without it.