Japanese to the Extreme: Do You Dare?

When you visit another country, they say that you have not been there if you have not dipped your palate on some of its delicacies. In Japan there are a lot of good and traditional delicacies to choose from. The question is, how far will your palate and stomach go when it comes to these types of food? Japanese cuisine actually has variety and it can go all out crazy.

Here we have a short list of some of the extreme Japanese delicacies that not many would dare to try eat, those people include even some of Japan' modern day citizens.

1. Inago - If you like to eat those terriyakis then how about you include this on the menu. The problem is that this is no seafood my friend, but preserved grasshoppers. This is locust which is highly seasoned. It is sweetened with and soy sauce. In history these "jiminy cricket" delicacy has always been a significant nutritional supplement to Japanese people. Many who visit Japan are not really that anxious to try Inago, but it actually tastes better than it looks.

2. Hachinoko - Since we are in the terriyaki area, then we should not leave out this delicacy which is usually served on top of rice with some nice Nagano sake. What is it? It's wasps. This larvae of wasps is commonly served stir fried, but comes with some butter and soy sauce. It is also cooked by some through a terriyaki marinade that is super sweet.

3. Habushu - In English this means "Viper Liquor". Since we already had two delicacies on our list then why don't we wash it all down with a good old fashioned Japanese drink in a jar. In the jar, you will find a poisonous Viper resting inside that's fermented by high-proof alcohol known as awamori. Still thirsty?

4. Sanshouo - How about some skewers to match with your beer my friend. This 17th century recipe is something that not many would dare to try not just because it is made up of giant salamanders, but will have you end up in cuffs since it is an endangered species. Many who had the opportunity to taste it before, said that it tastes just like turtle. At present, many still have this on their menu but they use alternatives to the salamander.

5. Kusaya - Many believe that you have to save the best for last and this is why we did just that. This dish might look very tempting to eat but you will surely change your mind once it touches your palat. This preserved delicacy is fish in brine, it is fermented for a few days under the sun. The best part is that each time the fish is taken out of the brine, the brine itself is reused and it is passed on from generation to generation.

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