This fractal-studded vegetable, which first appeared in 16th-century Italy, is a cultivar of Brassica oleracea, a species that also includes broccoli, cauliflower, kale, cabbage, and Brussels sprouts. While it may appear too beautiful to eat, its firm texture and nutty flavor make it adaptable to any recipe where broccoli or cauliflower would be used.
Also known as hundred year eggs or pidan, these Chinese snacks are made by covering boiled eggs in clay, ash, and salt, then aging them until they’re blackened and sulfurous. While the slight ammonia smell may be slightly off-putting, the earthy, salty flavor and creamy texture make century eggs popular appetizers across China.
Traditionally enjoyed throughout the Mediterranean, as well as in Japan and Korea, these bizarre, eight-armed mollusks have a similar taste and texture that may evoke lobster when properly tenderized and cooked.
Also known as guanabana, this tropical fruit isn’t normally eaten on its own because of its stringy pulp; however its aromatic, tropical flavor makes soursop a popular addition to blended drinks, sorbets, and candies throughout Latin America, the Caribbean, and Southeast Asia.
Native to the Pacific Northwest, these mollusks – the name is pronounced “gooey-duck” – are the largest burrowing saltwater clams in the world. While the meat inside their shell is sweet and soft, the meat in their long siphon is savory and crunchy. Geoduck is popular in Japanese, Korean, and Chinese cuisine, as well as in the Pacific Northwest, where it is eaten in a variety of raw and cooked preparations.
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