A Japanese restaurant has been getting a lot of attention for its unique Miso ramen dish which comes with a soft serve cone melting in the center of the bowl.

If you were to make a list of ingredients that you think best complement Miso ramen, milk and chocolate soft serve probably wouldn’t be at the top. But that just proves you’re not a gourmet visionary, like the people at Franken, a restaurant in Osaka Japan. On January 4th, Franken started selling its unique sweet-and-sour red miso ramen dish with a soft serve cone melting in it. Apparently, they went through many types of desserts, and the soft serve was just unexpectedly compatible with the ramen dish.

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You couldn’t really tell by just looking at it, but this pitch black ice-cream doing the rounds on photo-sharing sites like Instagram is actually coconut flavored. It’s made with coconut milk, coconut cream, coconut flakes, and, for that unique confusing color, coconut ash.

The Coconut Ash Ice-cream recently made its debut at Morgenstern’s Finest Ice-Cream parlor, in downtown Manhattan, New York. Owner Nick Morgenstern said he had been “monkeying around with coconut ash for a while”, and then had a fancy chocolate bar which also used the ash as an ingredient. So when he finally decided to include coconut as a flavor in his new ice-cream menu, it all came together. “I just had to use it,” he says. As bizarre a color as jet-black may seem for an ice-cream that’s not chocolate or coffee flavored, it proved a big hit with customers, who instantly started flooding Instagram with snaps of the unusual treat.

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Neon udon noodles are the latest addition to Japan’s ever expanding list of bizarre foods. Taking their place among winners like poop-flavored curry, deep-fried maple leaves  and citrus-scented eggs, these psychedelic noodles hardly look appetizing.

Food writer and mad scientist Kurare Raku, who invented the glow-in-the-dark noodles, posted a couple of photographs on Twitter last week. One displayed neon pink noodles swimming in a neon green broth, topped with slabs of blue tofu. The other bowl had dark pink noodles topped with tofu that suspiciously resembled strips of Scotch Brite scrub pads.

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If you love odd culinary combinations, then the ‘dausage’ is just the thing for you. The half-donut, half-sausage is a savory-sweet mash-up of pork or beef and jam or custard, invented by web developer and food lover Liam Bennett.

“I was inspired to invent the dausage by the success of the cronut and the duffin,” the 37-year-old from Wales said. “I love jam donuts, and I really love those products, but I wanted to make something a bit different, so I came up with the idea of trying a sausage. I was trying to think what else you could mix with a donut. I was looking at things that go well with sweet things, duck with plum sauce. I thought I’d give the sausage a go because, well, I eat sausages.”

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Sick of pretentious food blogs, Collin McQuistan, a foodie from Glasgow, Scotland, set up an unconventional blog where he documents all kinds of gourmet dishes cooked with weird ingredients like cat food, grass and toothpaste.

41-year-old Collin McQuistan only started his offbeat food blog last month, but he is already making headlines in international media, thanks to a series of downright bizarre ingredients he has used so far. First, it was the cat food. The amateur cook admits he had been curious about the taste of cat food ever since he was a child, and this was the perfect opportunity to finally try it. He opted for “Felix As Good As It Looks with Chicken in Jelly” and says he might have freaked out the cashier at the supermarket when she said something about “lucky cat”, and he replied “I don’t have a cat”. Collin describes her facial expression as “89% utter confusion and 11% pure terror”. About the cat food, he says it really does taste as good as it looks, but that’s only because it looks pretty bad. “I can reasonably say it is one of the most horrible things I have ever eaten,” the blogger writes. “It tastes of chicken, yes, but there is something so very very unpleasant about it I almost vomit; it has a very burnt-rubber undertone and the chicken is chewy and tough; it is slightly sulphorous and the jelly is slightly more palatable than the chicken bits in so far as it doesn’t provoke such a strong vomiting response.” Determined to urn the disgusting chow into something edible, McQuistan decided to use it in a Chinese stir fry, “because they eat cats in China so maybe there’s a logical tie-in there”. The dish turned out just “1% edible” and made his mouth produce “an alarming amount of saliva”.

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Some people believe it to be just a myth, but the Guinness Book of Records has the stuffed whole camel listed as the largest single food item on any menu, and there are even a few photos of Bedouins feasting on it doing the rounds on the internet

The official name of this traditional Bedouin dish is unknown, but most people refer to it as a “camel Turducken”. According to most sources it’s sometimes prepared at wedding feasts and special parties in Arab countries like Saudi Arabia. Basically, they get a full-grown camel, take out the insides and stuff it with a few sheep or lambs which are in turn stuffed with about 20 chickens full of fish. This calorie atomic bomb has to be boiled then cooked over a pit of burning charcoal until the camel meat is brown and crispy. I can’t imagine what the pot that can hold a whole camel looks like, but apparently the entire cooking process takes about 24 hours. The camel is then served on a silver platter and the wedding guests attack it with knives or their bare hands, leaving only the clean bones.

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David Gracer is an entomophagist, which means he consumes insects for sustenance and flavor. During the last 11 years, he claims he has munched on countless creepy crawlies from 5,000 different species.

Eating bugs may seem disgusting to a lot of people, but mankind has been doing it for most of its existence. The Greeks and the Romans loved them, and many cultures throughout Asia, Africa and the Americas actually raise insects for food or gather them through foraging. It is estimated over half the world’s population regularly feasts on a variety of flying and crawling bugs, and entomophagy experts advocate that they are almost as nutritious as beef, contain considerably less fat and have a low impact on the environment. 47-year-old David Gracer, from Providence, Rhode island has been living on bugs since 2001, while trying to convince others that it’s the sustainable way to go. His basement freezer is constantly packed with over 12,000 insects from 20 different species, but the convinced enthomophagist claims he has eaten over 5,000 kinds of bugs during the last 11 years. He consumes them sautéed, filleted and roasted, and says he is working hard on making insects taste more appealing.

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David Playpenz lost a finger and part of his hand after a motorcycle accident, but instead of simply throwing away the amputated digit, he took it home, cooked and ate it, and even kept the bones as a souvenir.

Surgeons told Playpenz they had to amputate one of his fingers after it turned black following a motorcycle accident. The man from Colchester, Essex asked doctors if he could take it home with him after the procedure and they had no objections. David says that he had always been curious about cannibalism and what human flesh would taste like, but the fact that going around eating another person’s meat is illegal, he had never actually satisfied his curiosity. Only now he had his own finger to munch on, and when it finally occurred to him that no one would be able to drag him to court for consuming his own flesh, he decided to eat it and keep the bones as a souvenir. But curiosity wasn’t the only reason that convinced Playpenz to go through with his bizarre plan. “I know it sounds mad, but it wasn’t just the curiosity. That finger was a big bit of me, too big a bit to lose,” he told love it! magazine. “I decided that, if I ate the flesh and kept the bones, then I wouldn’t be losing part of me.”

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Members of New York’s exclusive Explorers Club get together once a year at the Waldorf Astoria hotel to enjoy some of the most unusual dishes ever conceived. From live tarantulas to juicy cow eyeballs, the menu of the Annual Gala of the Explorers Club features everything you’ve never wanted to put in your mouth. A fair warning – make sure you’re reading this and especially watching the video, on an empty stomach.

The annual gala dinner of the Explorers Club is no dainty affair.It’s a black tie event, but that’s about it as far as niceties are concerned. As you’re about to see for yourself, guests of this bizarre dinner gleefully sink their teeth into live tarantulas, tear the heads off exotic roaches, nib on succulent cow’s eyeballs and snack on battered monkey’s hands. Not really the kind of things ordinary people usually get dressed up for, but then again, Explorers aren’t exactly ordinary. These are people who have traversed the Earth in various expeditions of exploration, who love to discover new and fascinating things, even when it comes to food. This annual gala gives most of them a chance to try obscure dishes, even if they aren’t the most appetizing in the world.

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While most chefs work hard to make sure no dirt winds up in their food, at French restaurant Ne Quittez Pas, in Tokyo, Japan, dirt is actually used as a key ingredient.

Mind you, this isn’t just any kind of dirt. It’s a special black soil from Kanuma, Tochigi Prefecture, that’s actually been tested for safety, but it’s still the thing most people use to grow plants in. So how did dirt wind up on the menu of this respectable venue? Apparently, Chef Toshio Tanabe once won a cooking competition with his signature dirt sauce, and from that point on he put together an entire menu based on the unusual ingredient. Now the restaurant is offering dishes priced as high as $110 with Kanuma dirt in them.

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You hungry but there’s nothing in the fridge to munch on? Don’t freak out, just take a look at the “treats” offered by this anatomically-correct cake shop and you’ll probably lose your appetite for a while.

Miss Cakehead, the creative director who previously brought us the decadent Bloody Human Heart cupcakes and the Human Meat Shop, has now found a new way to shock her fans – an anatomically-correct cake shop featuring all kinds of sick treats, from STD cupcakes and infected toenail cookies to carbuncle bars that will put your stomach to the test. She’s basically inviting bakers to come up with the most gruesome treats they can and showcasing them in various locations across the UK, as well as online on her Eat Your Heart Out blog. The Evil Cake Shop is described as “a the place that allows your imagination to plumb the depths of deviance and soar to the highest ecstasies of bad-taste and good-flavor.”

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A video shot in Japan recently went viral after it showed a bullfrog served in a Japanese restaurant still blinking and twitching on the plate, after being skinned alive and cut into pieces.

This is definitely one of the most disgusting things I have ever seen. Singaporean website STOMP recently released a series of photos and a video shot in a Japanese restaurant where apparently people like to eat bullfrogs while they’re still alive. The video shows a customer going into the restaurant and how the cook there simply picks up a big frog, sticks a knife in it, removes all its inedible innards and skins it alive. Then the focus moves on the smiling customers who enjoys a healthy serving of bullfrog sashimi while the animal is looking at her from her plate, blinking and twitching… That doesn’t seem to bother the young woman much, as she even gives the thumb-up sign for the quality of the dish. Read More »

It amazes me how some people will eat anything. Especially if that anything happens to be disgusting-looking. If you are like me and can’t even eat eggs that are a wee bit undercooked, I must warn you to read this article with caution. What’s coming next is not pretty. We bring you the three most revolting egg dishes in the world.

Century Eggs

These preserved eggs aren’t exactly a century old, but judging by how they look I wouldn’t be surprised if they were. The slimy, grayish yolks and the herbal tea colored ‘egg-white’ makes these snacks quite nauseating to even look at. And yet, the Century Eggs, also known as Preserved Egg or Thousand-Year Egg, is considered a delicacy in China. They are prepared by taking fresh duck, chicken or quail eggs and preserving them for several weeks in a mixture of clay, ash, salt, lime and rice. The 600-year-old process is said to have been invented when someone came across a few old eggs in a pool of slaked lime. Instead of just tossing them out, they actually tasted the eggs and then made modifications to the recipe. And that’s how modern-day century eggs were born.

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Kiviaq – the name sounds exotic, but wait till you hear how it is prepared. I guarantee you’ll lose your appetite completely. Imagine a dish so pungent and smelly that people eat it outside the house, so it doesn’t stink up the place for weeks. Before I actually get down to telling you what it is, I must warn those of you with a rather delicate disposition – Kiviaq is NOT for you.

The dish is a winter specialty and has been consumed by Inuits in the far north of Greenland for centuries. The preparation of Kiviaq actually involves an ingenious method of food storage that came into being due to the severe shortage of food in the cold months. As clever and important as the practice is, a dish made from fermented sea birds is pretty hard to stomach for those who aren’t used to it. Yes, you read right, fermented sea birds are pretty much the essence of the dish. And get this – they’re eaten raw. Kind of like cheese, but not quite. The preparation goes something like this: a seal is skinned,removing all the meat until only a thick layer of fat remains on the skin. It is then sewn into the shape of a bag and stuffed to the brim with about 300 to 500 small auk birds. When the bag is completely filled, it is sewn shut, and fat is again smeared all over the seams to keep the flies away. The bird-filled seal skin bag is then left to ferment under a pile of rocks for a minimum of 3 months, and sometimes, even as long as 18 months.

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I’ve never been a big fan of fish, but hunger has made me gobble down trout after trout, a few times. But there are some fish dishes I’d rather die than put in my mouth. If you thought eating raw fish, like sushi, was disgusting, I suggest you get a bag ready, before scrolling down, just to be sure, because you’re about to discover the most disgusting fish dishes in the world.

Surströmming

Also known as “sour Baltic herring”, Surströmming is a Swedish dish consisting of fermented hering. It usually comes in cans that, due to the fermentation, often bulge. As long as the can stays closed, Surströmming isn’t much of a problem, but as soon as the lid comes off, the odour becomes too much to bare. This is the main reason even fans of Surströmming prefer to eat this fish dish outdoors. In 2006, several airlines banned Surströmming, claiming the cans were potentially explosive. Swedish authoritis say that’s just a myth, but why risk it? If the can doesnt kill you, the smell probably will.

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