5 Scary Japanese Foods and Why You Should Try Them

Source: Gaijin Pot

I once thought natto (fermented soybeans) was Japan’s worst culinary bogeyman, but much nastier, nightmarish foods exist in the archipelago to tempt foreign fates. I’m from Australia, where the Japanese dining landscape is mostly dried seabeds of sushi and tempura bound by rivers of teriyaki sauce. The truly alien encounters await in Japan’s gastronomic world, from surreal sea creatures to pod-like akebi fruit.

There are 400 Japanese words just to describe food texture. Many are a charming onomatopoeia, like fuwa fuwa (fluffy) or mochi mo

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