If there is one thing that stands out in the Japanese culture, it is their inclination or fascination for the unordinary. Japanese are particular and conscious about details and concept of uniqueness, hence, whether in daily life, more so in fashion and food – eccentricity is usually a dominant attribute.
There are many bizarre Japanese foods which are probably not so familiar to a non-Japanese household. But the oddity of these foods should not intimidate a first-timer as it must be remembered that Japanese food are very healthy and delicious. Most often, people see in cooking show the very meticulous and artful preparation of Japanese food. Hence, if the preparation is important to them, taste should be more important.
One of the many bizarre Japanese foods is a healthy dish called natto. It is a soybean-based food which is characterized by its very sticky, very gooey appearance. Without knowing its taste and health value, any non-regular patron of Japanese food would discard the dish especially that it does not look appetizing plus it has a pungent smell.
Another interesting but unappealing food is something most people call hamo. Hamo are pike eels sliced, usually cooked in rich broth or are made into barbeque. Most people are familiar with unagi which is the common eel. Hamo is a smaller or slender eel which is perfect for the grill (broiled), the pan (deep-fried) or in hot pots (for soups).
Tako is another scrumptious yet intimidating bizarre Japanese food. It is octopus to the non-Japanese. Usually, Asian stores have this pre-prepared and sometimes pre-cooked. It is not advisable for home-cooking thought for the non-experts as it is perplexing to prepare. Tako, however, is very delicious whether one chooses to fry it coated with batter, or make it as an ingredient in broths or have it directly on fire – grilled.
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