1. Shirako (Fish Sperm)
Shirako is the male genitalia of fish, a sack that contains its seminal fluid. A popular dish at most izakaya (Japanese pubs) and sushi bars.
2. Inago no Tsukudani (Grasshoppers)
“Inago no Tsukudani” is a traditional Japanese insect cuisine popular in the inland rural communities of Yamagata, Nagano and Gunma prefectures.
“Inago” is Japanese for “grasshopper” and when you stew your mouth-watering locust with “tsukudani”, a sweetened soy sauce simmered with mirin, you get the delectable bug banquet – “Inago no Tsukudani”.
Due to its deep pink color raw horse meat is called “sakura” or “sakuraniku”. “Sakura” means cherry blossom, “niku” means meat. However, when your equine is ponied up raw in thin sashimi slices it is called “basashi”. The prefectures of Kumamoto, Nagano and Ōita are famous for basashi, and it is common in the Tohoku region as well. Nice with some ranch dressing.
Straight from the horses mouth, there is also a dessert made from horse meat called basashi ice cream.
4. Nattō (Fermented Soybeans)
Nattō is a powerful smelling, strong flavoured, sticky web of fermented soybeans typically served with a Japanese breakfast.
5. Fugu (Poisonous Fish)
Fugu is the Japanese word for pufferfish and is a delicacy in Japan. It is highly dangerous because the skin and organs are poisonous.
Or maybe try some deliciously deadly poisonous “Fugu no ransou” (Puffer Fish Roe) that apparently, if cooked correctly, has all of the deadly poison removed.
6. Hachinoko (Bee Larvae)
When your local pub runs out of beer nuts and you need a hit of protein there is nothing like some crunchy, maggotty bee larvae to do the job.
Apparently one of the late Emperor Hirohito’s favorite foods was fried wasps with boiled rice seasoned with sugar and soy sauce.
7. Zazamushi (Aquatic Insects)
Another widely available product in Japan, both canned and in restaurants, is zazamushi, the name for aquatic insects inhabiting gravel beds in rivers. Zazamushi is not a single variety of insect, but is a catch-all name applied to the larvae of insects that live at the bottom of rivers. The name “zazamushi” means insects (mushi) that live in a place where the river makes the sound “zaazaa” as it flows.
8. Kujira & Iruca (Whales & Dolphins)
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.
Even the cute “iruca” (dolphin) ends up on the shelves.
9. Shiokara (Fermented Seafood)
Shiokara is Japanese fermented seafoods with a fishy and salty taste.
10. Shirouo no Odorigui (Dancing Icefish)
Shirouo are very small transparent fish that are eaten alive. They dance in your mouth whilst being eaten (“odorigui”).
5. Fugu (Poisonous Fish)
Fugu is the Japanese word for pufferfish and is a delicacy in Japan. It is highly dangerous because the skin and organs are poisonous.
6. Hachinoko (Bee Larvae)
When your local pub runs out of beer nuts and you need a hit of protein there is nothing like some crunchy, maggotty bee larvae to do the job.
7. Zazamushi (Aquatic Insects)
Another widely available product in Japan, both canned and in restaurants, is zazamushi, the name for aquatic insects inhabiting gravel beds in rivers. Zazamushi is not a single variety of insect, but is a catch-all name applied to the larvae of insects that live at the bottom of rivers. The name “zazamushi” means insects (mushi) that live in a place where the river makes the sound “zaazaa” as it flows.
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.
Even the cute “iruca” (dolphin) ends up on the shelves.
9. Shiokara (Fermented Seafood)
Shiokara is Japanese fermented seafoods with a fishy and salty taste.
10. Shirouo no Odorigui (Dancing Icefish)
Shirouo are very small transparent fish that are eaten alive. They dance in your mouth whilst being eaten (“odorigui”).
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