Across cultures, some foods are famous not for subtlety but for their powerful aromas. This list explores iconic dishes whose strong smells come from fermentation and unique preparation traditions.
- chòudòufu (臭豆腐) ( 🇹🇼Taiwan/ 🇨🇳Chinese): a deep-fried delicacy with a funky, fermented aroma
- Hongeohwe (🇰🇷 Korea): fermented skate, sharp with ammonia, served at weddings and festivals
- Hákarl (🇮🇸 Iceland): fermented Greenland shark, aged underground then air-dried
Surströmming (🇸🇪 Sweden): canned sour herring with an explosive reputation- Fesikh (🇪🇬 Egypt): sun-dried, salt-fermented mullet eaten during spring celebrations
- Durian (🇹🇭 🇮🇩 🇻🇳 Southeast Asia): the “king of fruits,” loved and banned in equal measure
- Cheonggukjang (🇰🇷 Korea): fermented soybean paste, known for its strong smell and unique flavor.
