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  1. #1
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    Wierd things Japanese and Koreans eat.

    Japanese eat Hagfish too up in aomori, it is dried and the slime squeesed out over a day then roasted.


    Koreans cook monkfish Japanese eat it raw or in stew.


    Mudskipper and saltwater dragonfish



    Sea Cucumber


    This sea squirt is called Hoya in Japanese, we eat it raw...like everything else.


    Koreans eat the poisoness Fugu too.


    I think Koreans eat Stonefish too
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  2. #2
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              Ethnicity:   Chinese in a Chinese body

    There is a Korean kind of fermented fish called hongeo-heo which is supposed to smell very foul
    I think it is similar to Surströmming which is the Swedish analogue

    Do Japanese have any fermented fish dishes?
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  3. #3
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    Quote Originally Posted by thewalrus View Post
    This quote is hidden because you are ignoring this member. Show Quote
    There is a Korean kind of fermented fish called hongeo-heo which is supposed to smell very foul
    I think it is similar to Surströmming which is the Swedish analogue

    Do Japanese have any fermented fish dishes?
    Yes, one of the fore runners of modern sushi is a fermented carp dish called Funazushi. It is first salted then placed in jar with rice to ferment. People who eaten it say it smells and taste like blue cheese.

    The smelliest fish dish is Kusaya(derived from the word 'smelly') is a partially dried broiled fish that was marinated in a fish juice brine. Basically the brine is lightly salted water that fish are marinated in for 24 hours. This brine is reused over and over and with timeit turns black in color and smells horrible. This brine is passed on for generations adding water and salt as needed but never restarting the brine unless it is somehow lost. Even though it has an extreme smell it is said to taste rather mild.

    Also, Japan has pickled seafood which inherently ferments to a small degree. Heshiko is Mackerel pickled in Nuka(the left over rice bran from Sake making), Shiokara is a common dish of fermented salted raw squid - I have a jar in my frig. Unizuke is salted Uni with Sake and its very good if you like Uni. Kanizuke is kind of gross but I like it, it is made by roughly grinding small crabs whole and canning them with salt. The result is a brown past with lots of pea size bits of grab shell. Finally, Japan has fish sauce like SEA but it is a bit rare. It's basically the same product as SEA but is lighter in color and smell. Before soy sauce, fish sauce was common throughout Japan.

    Funazushi


    Kusaya


    Chinese girls try Shiokara 3:35


    Chinese people try other unique Japanese food


    Kanizuke



    Japanese fish sauce
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  4. #4
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    They doctored up the Funazushi for the wtite guy and made it pretty. It really looks like the picture below
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  5. #5
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    Indonesia

    @MrC

    Yeah, there are many "extreme" and "exotic" foods in China and SE Asia too.

    "Balot", a half-life duck in egg shell in the Philippines, Viet Nam, and Cambodia is also weird and unusual in modern mainstream menus.
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  6. #6
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              Ethnicity:   Filipino
    United-States

    some of those foods looks deadly like the puffer fish.. I could die if I go to restaurant that its not properly certified.

    0 Not allowed! Not allowed!
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  7. #7
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    Yes, but only a few people die each year.
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