15 stinkiest global dishes you’ll dare to try
Some foods around the world are loved not for how they smell, but despite it. In fact, the stronger the odor, the more people seem to talk about them.
While the scents can be shocking at first, they often signal deep flavors and long histories. If you’ve got a curious nose and a brave appetite, take a look at these 15 famously stinky dishes that are hard to forget once you’ve tried them.
Durian – the king of smelly fruits
Durian is a large fruit with a spiky shell and a smell that hits hard the moment it’s opened. Some say it smells like rotten onions mixed with old gym socks, while others describe it as sweet and creamy.
It’s banned in many hotels, airports, and subways in Southeast Asia. Still, people line up to eat it fresh, frozen, or even baked into pastries.
The flavor is soft, rich, and unlike anything else in the world. If you can get past the smell, the reward is a dessert-like texture that many find addictive.
Surströmming – Sweden’s famous fermented herring
This dish starts with Baltic herring packed in salt and left to ferment for months in sealed tins. When opened, the smell is so strong that it’s often eaten outdoors to keep the stench from spreading inside.
Many compare the scent to rotten eggs, sour milk, or even sewage. It’s traditionally served with thin flatbread, potatoes, and onions to mellow out the intensity.
Despite its powerful smell, it’s a proud Swedish tradition with fans who swear by the flavor. Opening a can is considered a test of bravery, even for locals.
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Natto – sticky, smelly Japanese soybeans
Natto is made by fermenting soybeans with a type of bacteria that creates a thick, stringy texture. The smell is sharp and earthy—some say it’s like old cheese or wet socks.
It’s a breakfast staple in Japan, often mixed with mustard or soy sauce and served over hot rice. People either love it or can’t stand it, but it’s praised for its health benefits, especially for digestion.
The sticky strands can be tricky to handle, but they’re part of the full natto experience. For those who grow up with it, natto feels like home.
Hákarl – Iceland’s fermented shark
Hákarl is made by burying Greenland shark meat in the ground and letting it ferment naturally, then drying it for several weeks. The shark is poisonous when fresh, so this old method makes it safe to eat.
The result? A fishy, sour, ammonia-like smell that often scares away first-timers. It’s usually eaten in small cubes, chased down with a strong Icelandic liquor.
Locals are used to it, but visitors are often warned before their first bite. Even many Icelanders admit it’s an acquired taste.
Stinky tofu – popular street food in Taiwan and China
Stinky tofu is tofu that has been fermented in a special liquid blend that includes vegetables, milk, and meat. The fermentation creates a strong odor that’s often compared to garbage or sewage.
But once fried, the outer layer turns crispy while the inside stays soft and flavorful. Street vendors all over Taiwan and China sell it with pickled cabbage and spicy sauce.
It’s one of those foods where the worse it smells, the better it tastes. Tourists usually remember it long after the trip is over.
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Balut – fertilized duck egg from the Philippines
Balut is a fertilized duck egg with a partly developed embryo inside, usually boiled and eaten warm. The smell is rich and gamey, and the appearance can be a shock.
Some parts are soft, while others have a slight crunch, depending on how far along the duckling was. It’s a common street snack in the Philippines and often eaten with salt, vinegar, or chili.
Locals consider it a delicacy and a good source of protein and energy. It’s not for the faint-hearted, but it’s deeply tied to Filipino street food culture.
Durian pizza – a bold fusion treat
Mixing durian with pizza might sound like a joke, but it’s become a favorite in parts of Asia. The strong, sweet scent of durian clashes with melted cheese and tomato sauce in the most unexpected way.
Some love the combination for its contrast of flavors—creamy, sweet, salty, and savory all at once. Others find it too intense and can’t get past the smell.
Either way, it’s a one-of-a-kind dish that makes people curious enough to take a bite. It turns an ordinary pizza into something unforgettable.
Kishka – Eastern European stuffed sausage
Kishka is a sausage made by stuffing animal intestines with a mix of meat, grains, and spices. When it’s cooked, it releases a strong smell that’s deep and earthy.
Some compare it to old stews or farm animals, but fans love the hearty taste and chewy texture. It’s often served during holidays or special family meals in Polish, Russian, and Ukrainian homes.
The scent may not be pleasant to everyone, but it signals comfort food to those who grew up with it. Once you’ve tried it, you’ll see why it’s still served today.
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Efo riro – Nigerian spinach stew with fermented locust beans
Efo riro is a spinach-based stew that packs a punch in both flavor and smell. One of the key ingredients, fermented locust beans (called iru), adds a deep, savory aroma that some describe as funky or even fishy.
It’s balanced out with peppers, tomatoes, and meats like goat or beef. The smell may seem strong at first, but the taste is bold, spicy, and completely satisfying.
It’s a favorite in Yoruba cuisine and eaten with pounded yam or rice. This dish shows how smell and flavor work together beautifully.
Chò mò – Vietnamese fermented pork sausage
Chò mò is a type of fermented pork sausage that’s soft, tangy, and a little sticky. The fermentation gives it a sour smell, similar to blue cheese but with a meatier tone.
It’s usually eaten sliced as a snack, often paired with garlic or chili for an extra kick. The smell can take getting used to, but the sour-spicy flavor keeps people coming back for more.
It’s especially popular in northern Vietnam. You won’t forget your first bite, no matter how you feel about it.
Kaldereta – Filipino meat stew with strong spices
Kaldereta is a rich, tomato-based stew made with beef, goat, or pork, and loaded with garlic, liver spread, and bell peppers. The smell during cooking is strong, thanks to the liver and seasoning blend.
Some find the scent overwhelming, especially if goat meat is used. But the dish itself is deeply flavorful and often reserved for holidays or gatherings.
Each region in the Philippines has its own version, and all are heavy on aroma and comfort. It’s a dish that fills both the house and stomach.
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Hakka fermented tofu – Chinese preserved bean curd
Hakka fermented tofu is aged tofu that smells as strong as it tastes. The scent can fill a room and has been compared to smelly feet or cleaning products.
But when added to soups or eaten with rice, it brings a deep umami flavor that transforms simple dishes. Some eat it straight from the jar, while others use it as a flavoring agent.
Either way, its powerful smell is unforgettable. It’s small in size but huge in taste and aroma.
Menudo – Mexican tripe stew
Menudo is a traditional soup made with beef tripe (stomach lining) and a red chili broth. The smell while cooking can be strong and sometimes off-putting, especially for first-timers.
But once it’s served with lime, onions, and tortillas, the flavor becomes rich and spicy. It’s often eaten after big celebrations or on Sunday mornings.
Many believe it helps cure hangovers, but you’ll need to get past the scent first. It’s a dish packed with comfort and tradition.
Century egg – preserved duck egg with strong aroma
Century eggs are duck, chicken, or quail eggs that have been preserved in a mix of clay, ash, salt, and rice husks for weeks or months. The result is a dark-colored egg with a jelly-like texture and a strong ammonia-like smell.
Despite the odor, the flavor is creamy and a little salty, often enjoyed with rice porridge. It’s a common side dish in Chinese homes, but it can take a few tries to get used to the smell.
It’s a dish that surprises more than it disgusts.
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Fesenjan – Persian walnut and pomegranate stew
Fesenjan is a thick stew made from ground walnuts and pomegranate molasses, often cooked with chicken or duck. The mix creates a strong, nutty smell that fills the kitchen as it simmers.
Some say it’s earthy, others find it a little sour, but it’s always rich and full of depth. It’s served during special occasions in Iran and usually eaten with saffron rice. The smell may surprise newcomers, but the taste is sweet, tangy, and unforgettable.
It’s both hearty and elegant on the same spoon.
Why a strong smell means so much more
A stinky dish isn’t always a bad dish. In many cultures, strong smells are part of the cooking process, especially when food is fermented, aged, or full of spice.
These smells come from tradition, technique, and a love of bold flavor. What may smell strange to one person can be comfort food to another.
So, before turning up your nose, try taking a bite—you might be surprised by what you enjoy. The stink is often the doorway to some of the deepest, richest tastes around.
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