Strange delicious dishes only in Japan..

However, the comments of many people, Shirako, It's not easy eating. Moreover, the Japanese prefer eating fresh Shirako.

2. Inago no Tsukudani 

"Inago" in Japanese means grasshopper. Inago is favorite dishes in Japan, even for children. People often used Inago with white rice. Grasshoppers before being processed for overnight, to help them digest food in the stomach. Thus, the material becomes cleaner.

Then, they are blanched in boiling water for about 3 to 4 minutes, then bring to cold, dried directly under the sun for 1 or 2 days. The next step, grasshoppers are cooked with tsukudani (a Japanese sauce usually made of seaweed, soy sauce) and sugar.

3. Basashi (Raw horse meat)



Because fresh horse meat is pink so the Japanese would call this dish is "sakura," or "sakuraniku". "Sakura" means cherry blossom, and "niku" means simply "meat". However, horse meat is often eaten raw after sliced ​​thin and dishes called Basashi.


The Japanese have the secret processed horse meat, help flesh becomes soft, sweet and not fishy. Horse meat is usually dry before you move, to stretch muscles and not be crushed. Many districts of the province Kumamoto, Nagano and Oita famous basashi and this is a specialty of the Tohoku region of Japan. Basashi usually served with soy sauce, red ginger mixed Japanese.

The Japanese also have desserts from horse meat is very interesting.That is basashi cream, horse meat taste familiar.

4. Natto (fermented soybeans)



Japanese Natto is commonly used in other breakfast with steamed rice and miso soup.

Covered on the surface of natto viscous fibers, such as spider silk. It reviews quality Nattou across the length of the fiber viscosity. If you remove the chopsticks picking up a piece of yarn out of the cup but viscous as natto long as good.



People chooses the small soybean seeds, soaked in water for a day for soft, take boiled thoroughly, to ferment. Traditional way to make soy packet is treated as above to grab straw for fermented soybeans. Today, people use something called kosokin yeast to start the fermentation process for about 24 hours in environmental temperature of about 40 degrees C.

5. Fugu (poison fish)



Fugu was the Japanese name for the poisonous puffer fish, and that many Japanese favorite dishes. Taste of fugu on par with its dangerous, because the skin and organs of the puffer fish fugu toxic.

In Japan, people have been arguing a lot about dangerous fugu dishes because the toxic it brings . Only qualified professional chef knows how to make fish fugu. They have to go through 2 or 3 years in the profession, and hurdles national exam will be allowed to do fugu puffer fish sushi.

Fugu puffer fish meat is sliced ​​and put on disk like the art of flower arranging ikebana style. Fugu served with condiments such as sauce made ​​from sesame oil, soy sauce, wasabi, salted radish, ponzu vinegar, lemon juice, pepper and wine for Sake warming to less fishy fish market.

Parts such as the skin, liver and ovaries of puffer fish fugu contains a toxic tetrodoxin amount can be fatal. If ingested one of the components, poison paralyzes the muscles while the victim is still conscious. Finally, the toxic puffer fish will kill the victim.

6. Hachinoko (Bee Larvae)

Hachinoko has a long history and was a special dish for kings. One of the favorite foods of the Emperor Hirohito was larvae are cooked with rice, sugar and soy sauce. Over time, hachinoko be more widely available and become familiar protein-rich food in Japan.

7. Zazamushi (Aquatic insects)

Zazamushi isn’t just one kind of insect; rather, a catch-all name applied to the larvae of insects that live at the bottom of rivers. The name "zazamushi"  means insects. In recent years, the Japanese creative the sushi combination with insects live, this is a different kind of processing of zazamushi.

8. Kujira và Iruca

Scientific evidence collected by Japan’s Whale Research Program can be consumed throughout Japan, even as aWhale Burger. The image below shows some whale sashimi.

9. Shiokara (Fermented Seafood)