Boost Noodle is a new type of Japanese instant ramen designed to be consumed with one hand by simply sucking the contents out of a small pouch. Instant ramen is probably the most convenient food money can buy, but one Japanese company has found a way to make it even easier to eat. Nippon Ham recently launched Boost Noodle, a type of hearty pork ramen designed for gamers who want to curb their hunger without having to take a break from what they love most. Boost Noodle ramen comes in a convenient plastic pouch and can be consumed with one hand, by simply sucking out the contents. Boost Noodle consists of a special type of yam noodles, chashu pork, menma (fermented bamboo shoots), and a mix of pork stock and seafood broths. Each pack of Boost Noodle also contains 35 milligrams of caffeine. Read More »

The world is full of stinky cheeses, but according to a team of researchers from Cranfield University, France’s Vieux Boulogne is the stinkiest of them all. Limburger, Munster, Epoisses de Bourgogne, or Brie de Meaux are only some of the cheeses famous as much for their pungent aroma as for their taste, but the unofficial title of world’s stinkiest cheese goes to a French delicacy called Vieux Boulogne. Two decades ago, scientists at Cranfield University north of London tested 15 of the world’s stinkiest cheeses to determine which of them had the worst smell. They used human sniffers as well as a computer-linked ‘electronic nose’ to rank the odor of the cheeses and determined that Vieux Boulogne was by far the stinkiest. Read More »

A Mexican family has been outed as scammers after being caught on video placing cockroaches on their plates at a restaurant just so they can then complain and leave without paying the bill. The Puerto Chale restaurant in Guadalajara, Mexico, recently took to social media to shame a family of scammers who had threatened to make a scene because of a cockroach they had allegedly found in the dishes they ordered unless the restaurant agreed to not charge them for their meal. Although confused by the incident, as the restaurant reportedly has a very strict hygiene policy, management decided to give in to the patrons’ demands just to avoid an unnecessary scandal. However, as soon as the family left, they checked the surveillance cameras and found proof that the whole thing had been premeditated. Read More »

Goon Ten, or Dancing Shrimp, is a popular Thai street food made with live freshwater shrimp that jumps off the plate when marinated alive. A bunch of small, translucent shrimp trying to wiggle their way out of being eaten alive doesn’t sound like the most appetizing meal, but in Northern Thailand, it’s actually all the rage. Usually sold from double-basket carts, goon ten consists of live freshwater shrimp wriggling in a spicy marinade of ground chili, lime juice, fish sauce, mint, sliced shallots, and lemongrass. It is most often served with a variety of sticky rice. Often described as one of the freshest foods money can buy, dancing shrimp salad will literally jump off the plate, as the live critters try to escape the spicy marinade. It sounds barbaric to eat such a dish in this day and age, but most of those who have tried it were blown away by its texture and complex flavor combination. Read More »

If you thought pineapple-topped Hawaiian pizza was a culinary crime, wait until you hear about Sweden’s take on the Italian staple, a pie topped with curry, pineapple, and banana. Sweden’s fascination with bananas is well documented, but that doesn’t really explain the culinary oddity known as Tropicana Pizza or simply Swedish Pizza. No one knows exactly who came up with the idea for this unusual pizza, but according to a 2017 tweet by the Curators of Sweden, an X (Twitter) account created by the Swedish Institute and VisitSweden, Tropicana pizza was already known as the “most Swedish pizza there is”. For some reason, many Swedes find the combination of curry, pineapple, and banana paired with the smoky, savory flavor of smoked ham irresistible, making banana-topped pizza one of the most popular pizzas in Sweden. Read More »

Polmard, a small farm in Saint Mihiel, France, produces the world’s most exclusive meat using a process called hibernation. It allows the meat to be stored and cured for up to 15 years with no loss of quality. Alexandre Polmard is a sixth-generation farmer, breeder, and butcher in a family that has been producing beef cuts since 1846. However, the business rose to prominence in the 1990s, after Alexandre’s grandfather and father invented a new and revolutionary meat treatment they dubbed ‘hibernation’. Cold air is blown at speeds of up to 120 kilometers per hour over the meat in a -43 C environment at the farm’s state-of-the-art laboratory in Saint Mihiel and this allows the meat to be cured for over a decade, with no loss of quality. If anything, the longer the curing time, the higher the quality, and the price, with one kilogram of 15-year-old hibernated rib steak selling for an eye-watering $3,200. Read More »

Koi Pla, a popular traditional dish consumed in Thailand and Laos is said to be responsible for the deaths of around 20,000 people every year. Considered a salad by the Lao people of Laos and Thailand’s Isaan region, Koi Pla consists of minced raw fish, lemon juice, herbs, and spices. As you might have guessed, the fish is the problematic ingredient in this dish, although technically, it’s the parasites living in the fish. Koi Pla is most commonly made with raw freshwater fish from the Mekong basin which are often infested with parasitic flatworms known as live flukes. These parasites have long been known to cause one of the most aggressive types of cancer known to man, cholangiocarcinoma, or bile duct cancer, which causes the deaths of around 20,000 people in Thailand alone. Read More »

Savor, a California-based startup backed by legendary businessman Bill Gates, has come up with a method of producing butter-like fat out of just carbon dioxide and hydrogen. Starting from the idea that all fats are composed of chains of carbon and hydrogen atoms, Savor patented a thermochemical process to build fat molecules and then produce dairy-free alternatives to products like milk, butter, cheese, and ice cream that not only have the same texture as the real thing but also taste the same. This process doesn’t release any greenhouse gases, and it uses no farmland and less than a thousandth of the water that traditional agriculture does, so this synthesized fat has a much lower carbon footprint than real animal fat. So far, taste tests have shown that Savor’s alternative to butter has an almost indistinguishable flavor from the real thing, but the company still has a lot of challenges to overcome before bringing it to market. Read More »

Spring onions and coffee definitely don’t sound made for each other, but spring onion-infused lattes are apparently all the rage in China these days. A simple search for the #springonionlatte hashtag on TikTok or Instragram will yield dozens of photos and videos with scallion-topped latte cups. They first went viral last month, when multiple Asian publications covered the unusual drink, calling it one of the most surprising combinations ever attempted. Apparently, to make a good green onion latte, you first have to mash a few green onions in the cup, then add ice, milk, and coffee, before finally topping it off with lots of chopped green onions, because why not? Read More »

Japanese tech company Kirin Holdings recently unveiled the commercial version of its taste-enhancing spoon, dubbed Elecispoon, which improves taste buds’ perception of salt, thus making food taste better. We originally covered Kirin’s taste-enhancing technology a couple of years ago. The company’s researchers had teamed up with scientists at Meiji University to develop a line of smart kitchenware that used electricity to make food taste saltier and tastier than it actually was. Back then, they were testing a smart spoon and bowl which worked in tandem to make foods about 1.5 times saltier than they were, but it seems that only the spoon made it to market. Kirin Technology recently announced its newest product, Elecispoon, a smart spoon designed to improve people’s health by helping them cut salt from their food. Read More »

A Japanese food restaurant in Singapore recently attracted criticism online for serving a bizarre-looking dish consisting of a raw octopus egg sack. Known as tako tamago, the strange dish that landed Singapore restaurant Koji in hot water with social media users isn’t the most appetizing food we’ve ever featured on Oddity Central. It’s basically a large white sack with a very flexible membrane that conceals hundreds of oblong octopus eggs swimming in a viscous fluid. The sack is served raw and melted with a blow torch to release the eggs inside onto the plate. The eggs are usually served with soy sauce and have a taste similar to that of salmon roe. Read More »

Armpit onigiri is a bizarre take on the classic Japanese snack where cute girls allegedly press the rice using their armpits and infuse it with their pheromone-containing sweat. The origins of armpit onigiri, aka underarm onigiri, are not very clear. Some sources claim it was inspired by an iconic scene in the manga Mahōjin Guru Guru (Magicle Circle Guru Guru), where an old man assists the protagonist by rolling rice balls with his armpits. This theory is supported by the plethora of armpit onigiri anime-style artworks that can be found online, but as for how the bizarre treat transitioned into real life, that still remains a mystery. And it was weird enough to know some people are actually trying armpit-rolled rice balls in their own homes, but apparently there are restaurants that proudly serve armpit onigiri to customers willing to pay 10 times their regular price. Read More »

You can find a great many things in Mexico’s Mercado República de San Luis Potosí market, but perhaps the most exotic of all is an old food stall known for selling rat meat. For many of us, rat meat ranks pretty highly on the list of things we wouldn’t be caught dead eating, but in the region of San Luis Potosí, it has long been valued for its exotic flavor and alleged medicinal properties. However, in recent years, stalls selling rat meat and dishes containing it have all but disappeared from local markets. All except one in Mercado República de San Luis Potosí, which still sells both raw rats and rodent broth cooked with an assortment of vegetables and spices. Each bowl of rat broth contains a whole field rat and sells for 100 pesos ($5.80). Read More »

Milbenkäse is a unique type of goat cheese ripened in wooden boxes infested with millions of tiny cheese mites and consumed with the tiny critters for added taste. The history of Milbenkäse can be traced back to the Middle Ages when it was produced in Saxony-Anhalt and Thuringia regions of Germany, but the cheese-making tradition faded with time, and in 1970 the recipe for Milbenkäse was nearly lost forever. An elderly woman in the village of  Würchwitz remained the only person in the world who knew how to make this special cheese, and she passed on her knowledge to local science teacher Helmut Pöschel. He in turn partnered with Christian Schmelzer and together they managed to revitalize the production of the so-called “spider cheese”. Today, Würchwitz is the only place in the world where Milbenkäse is still produced. Read More »

Blonde chocolate has yet to reach the popularity of milk, dark, and white chocolate, but it is already recognized as one of the most ingenious variations of white chocolate ever created. The history of blonde chocolate can be traced back to the year 2004 when French pastry chef Frederic Bau was busy showing off his skills during an exhibition in Japan. He apparently got so carried away during the show that he left his white chocolate melting in a bain-marie for four days. When he finally got back to it, the chocolate had become a pale brown and had a very distinct smell and flavor. Apart from its caramel-like color, this new confection had the milky smoothness of white chocolate, but also butterscotch, toffee, and shortbread-tasting notes, as well as a distinct aftertaste of roasted coffee. Frederic Bau quickly recognized the potential of his discovery, and blonde chocolate was born. Read More »