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.

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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.

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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.

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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.

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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?

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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.

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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.

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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.

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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).

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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.

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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.

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Japanese matsutake mushrooms are the most expensive mushrooms in the world. Fetching up to $500 per pound, they rival truffles and are considered one of the most valuable ingredients of Japanese cuisine.

Matsutake, or mattake mushrooms grow on the Korean Peninsula, in China, and even in the United States, but only the ones harvested in Japan, especially around the Kyoto area, fetch truly mindblowing prizes. While imported Matsutake can cost around $50 per pound or less, Japanese mushrooms can cost up to ten times as much. To help Japanese buyers discern between imported and home-grown matsutake, Japan has a law that requires imported mushrooms to be washed of dirt before commercialization, while the domestic variety has a rough, grubby appearance. Japanese matsutake are prized for their strong aroma, meaty texture, and earty taste.

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Made with rare Nacional cacao harvested from just 14 farms in Ecuador’s Piedra de Plata valley, To’ak chocolate is undoubtedly the world’s most valuable chocolate.

From truffle-infused ice cream to gold-plated sandwiches, the world is full of expensive sweets and treats. But while most of them are gimmicky creations designed to attract attention, a few do more than simply add outrageously expensive ingredients that hardly affect the experience of eating them. Ecuadorian chocolate brand To’ak claims that its products are among these few, although judging whether the price of its most expensive offerings is actually justified is ultimately up to the consumer. To’ak is most often referred to as ‘the most expensive chocolate in the world’, which is technically true, as its small chocolate bars can sell for up to $490 per 50-gram bar, but the company believes that simply referring to its product simply as expensive doesn’t really tell the whole story of To’ak.

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Australian fresh produce company Costa Group recently set a new Guinness Record for the world’s heaviest blueberry, with a 20.4-gram fruit roughly the size of a golf ball.

Picked on November 13, 2023, at Costa’s berry farm in Corindi, New South Wales, the record-breaking blueberry was from the Eterna variety, which is known for yielding consistently large fruit without compromising on flavor. Interestingly, one of the growers in charge of this particular farm said that this blueberry was one of at least 20 fruits of similar size spotted during harvesting. After measuring and weighing, it was discovered that the fruit beat the former heaviest blueberry by over 4 grams. The previous world record was for a 16.20g blueberryberry grown in Western Australia in 2020.

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Scientists at South Korea’s Yonsei University have created a new type of hybrid rice that not only has a meaty pink color but is also packed with beef protein and fat cells.

Rice is already one of the most nutritious foods available in nature, but thanks to some scientific ‘magic’, it could soon become a viable, sustainable alternative to meat. A team of researchers at the Yonsei University in Seoul, South Korea, managed to create a rice hybrid laced with beef protein and fat cells. The new pink rice has 8 percent more protein and 7 percent more fat than regular rice, and while it doesn’t yet taste like beef, it does carry a “unique blend of aromas, including a slight nuttiness and umami which are characteristic of meat”. Thanks to the integrated animal cells, this new pink rice could one day become a complete meal by itself, ensuring a sufficient, sustainable food supply for the whole world.

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