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Top 9 Stinkiest Foods In the World

Natto

Natto có gì hay mà người Nhật dùng để bảo vệ sức khỏe tim mạch suốt hàng  trăm năm qua? | MeQuib
Throughout the day in Japan, these sticky, gooey fermented soybeans are consumed, mostly with rice and miso soup, in sushi or as part of noodle dishes. Natto has a pungent odor, frequently compared to smelly socks, aside from its difficult texture, leaving one enterprising natto artisan to produce a ‘odorless’ version of the common product.

Limburger cheese

ARCHAEOLOGY OF CHEESE - Limburger - Chef's Mandala

The sole cheese plant in Monroe, Wisconsin, is responsible for all surface-ripened Limburger cheese produced in the U.S., according to the Wisconsin Milk Marketing Board. A lot of them shy away from the infamously odorous cheese. But it is beloved in Wisconsin, sometimes eaten as part of the Limburger sandwich with mustard on pumpernickel and, as though the cheese were not potent enough. — a generous topping of sliced raw onions.

 Iru

Fermented African Locust Beans - Iru / Dawa dawa · eat well abi

This seasoning (also known as dawadawa) is produced by fermenting locust beans and is popular among the Yoruba people in Nigeria. Although it has an especially acrid smell, it serves as a flavor enhancer for soups and stews when cooked down.

Doenjang

Fermented soybean paste (Doenjang) recipe - Maangchi.com
Although this fermented soybean paste is a staple in Korean cuisine thanks to its rich, savory, umami flavor, the strong ammonia-like odor produced in the extended fermentation process is a big turn-off for some.

Lutefisks

How to Prepare Lutefisk | eHow | Norwegian cuisine, Viking food, Norwegian  food
Lutefiskis developed by reconstituting dried cod in lye (an alkaline liquid used to cure many foods) for several days and then baking or boiling the fish down to a gelatinous mash are a favorite among Norwegian-Americans in the Midwest.

Stinky Tofu (chòu dòufu)

Chòu Dòufu | Traditional Snack From Taiwan

In this fermented tofu dish, a popular street food all over China, the name says it all, sometimes served deep-fried. The stench is decidedly rotten, but the effect is light, airy, and surprisingly gentle when well-prepared.

Vieux Boulogne

Phô mai Vieux Boulogne: Phô mai "khó ngửi" nhất trên thế giới

In 2004, at Cranfield University in Bedfordshire, UK, a group of expert olfactory researchers (and one specially developed electronic nose) found this smooth, creamy cheese to be the stinkiest in the world. Sometimes, its scent is compared to rot or dung.

Surströmming

Choáng váng, nôn mửa khi ngửi mùi đặc sản Surströmming nức danh ở Thụy Điển  - Tạp chí Người Đưa Tin

If your idea of Swedish fish is the chewy red gummy candy, then this Swedish seafood delicacy may catch you off guard. This sour, fermented herring is so unhealthy that even the official website of Sweden’s government refers to it as having a “pungent smell of rotting fish.” The site also advises that you wash the herring before serving it, advising that “the tin should be opened outdoors, but as the smell attracts flies, its contents are best eaten indoors.”

Durian

Durian Fruit - Why it smells so bad and other interesting facts

This southeast Asian fruit, often used in smoothies or as the stuffing in sweet buns, is revered by some for its ripe, nutty, pungent flavor. But for some, the fruit is reviled for an odor called “to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes.” by 19th-century naturalist Alfred Russel Wallace. Andrew Zimmern, host of Bizarre Foods, likened the scent to “completely rotten mushy onions.”

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