uncommon food and travel

    Tirana to Durres to Berat: A Glimpse into Albania’s Heart Albania is a country of contrasts, where modernity dances alongside ancient traditions. A road trip from Tirana to Durres and Berat is like a journey through the layers of history, culture, and coastal beauty that make this country so captivating. Whether you're drawn to the bustle of the city, the allure of the sea, or the quiet majesty of old towns, this route has something for everyone. Tirana: The Pulse of Modern Albania Your journey begins in Tirana , Albania’s lively and colorful capital. Tirana’s dynamic energy sets the tone for the trip, where the old meets the new in a vibrant and eclectic blend. The city’s streets are lined with both historical buildings and contemporary architecture, showcasing Albania's transformation over the years. Skanderbeg Square, a hub for culture and history, is surrounded by landmarks like the National History Museum , Et’hem Bey Mosque , and the Opera House . The city's cafes...

        Tirana to Kruja: A Journey into History and Charm Albania is a country full of surprises, and its capital, Tirana, is a lively and modern introduction to the heart of the country. But sometimes, the best way to understand a place is by venturing into its historic towns. One such town is Kruja, just a short drive from Tirana, where history comes to life amidst the stunning landscapes and charming old streets. Tirana: The City that Never Sleeps Tirana, Albania’s bustling capital, is a vibrant mix of old and new. With its colorful buildings, street art, lively cafes, and rich cultural scene, the city pulses with energy. The famous Skanderbeg Square, surrounded by historic monuments like the National History Museum and the Et'hem Bey Mosque, is a reminder of Albania’s long and complex past. Tirana’s modern vibe blends effortlessly with traces of its communist-era architecture, and the mountain backdrop adds to the city’s beauty. It’s a city where history is not j...

                     Jodhpur to Jaipur: A Wild Kind of Grace Traveling through Rajasthan is like stepping into a living postcard of India—each city more captivating than the last, each with its own charm and history. Among the must-explore destinations, Jodhpur and Jaipur stand out not just for their magnificence, but for the wild, untamed grace they carry in their air and landscapes. The Blue City: Jodhpur Jodhpur, often called the "Blue City," is a fusion of historical grandeur and vibrant color. The old city, with its azure-painted houses, is an oasis of life and color nestled under the watchful eyes of Mehrangarh Fort. The fort’s rugged walls, rising out of the desert like an ancient sentinel, tell stories of valor and of battles fought and won. The view from the top is a blend of centuries-old traditions and the modern pulse of the city below. As you wander through the narrow lanes of Jodhpur’s bustling markets, you’ll find tha...

  Shio-Katsuo: Japan’s Ancient Salted Bonito Delicacy When it comes to traditional Japanese preserved foods, Shio-Katsuo stands out as a rare and historic delicacy. This salted and aged bonito fish has been an essential part of Japanese cuisine, particularly in Shizuoka Prefecture, for centuries. Let’s explore the history, preparation, and cultural significance of this umami-rich dish. What is Shio-Katsuo? Shio-Katsuo (meaning "salted bonito") is a traditional method of preserving bonito fish by heavily salting and drying it. This process enhances the fish’s flavors and extends its shelf life, making it a prized food item for special occasions and traditional rituals. Unlike the more well-known Katsuobushi (fermented and smoked bonito), Shio-Katsuo is salt-cured and air-dried, resulting in a firmer texture and a deep, savory taste. The Traditional Preparation Process The preparation of Shio-Katsuo follows time-honored techniques: Salting: Fresh bonito is gutted and cleaned...

Skerpikjøt: The Unique Fermented Lamb of the Faroe Islands When it comes to traditional Nordic cuisine, few dishes are as distinctive and deeply rooted in culture as skerpikjøt . This fermented lamb, a specialty of the Faroe Islands, represents a time-honored preservation technique that has been passed down for generations. What is Skerpikjøt? Skerpikjøt is a type of air-dried, fermented lamb that undergoes a unique curing process due to the Faroe Islands’ cold and salty winds. Unlike smoked or salted meats, skerpikjøt is left to hang in a specially designed drying shed known as a hjallur , where the meat slowly ferments over the course of several months. The Traditional Fermentation Process The process begins with fresh lamb, typically slaughtered in the autumn. The carcasses are cut into large pieces and hung in the hjallur, a wooden structure with slatted walls that allow the oceanic winds to circulate freely. This natural environment fosters the development of beneficial bacte...

  Casu Marzu: The World’s Most Dangerous Cheese Casu Marzu, often called "maggot cheese," is one of the most notorious cheeses in the world. Hailing from Sardinia, Italy, this unique delicacy is infamous for containing live insect larvae. While some consider it a culinary treasure, others see it as an extreme and even hazardous food experience. The Origins of Casu Marzu Casu Marzu, which translates to “rotten cheese” in Sardinian, starts as a traditional Pecorino Sardo. The cheese is intentionally left to ferment with the help of Piophila casei, a type of cheese fly. These flies lay their eggs inside the cheese, and once the larvae hatch, they break down the fats, creating a soft, almost liquid texture. This fermentation process gives Casu Marzu a pungent aroma and an intense, strong flavor. Sardinians who enjoy the cheese believe the presence of live larvae is essential to its authenticity and taste. Is Casu Marzu Safe to Eat? Due to health concerns, Casu Marzu has been bann...

  Fried Insects: A Crunchy Adventure Across Asia and the World When it comes to unique street food, few things capture the spirit of adventure like fried insects. From crispy grasshoppers in Thailand to scorpions on sticks in China, eating insects is more than just a dare—it’s a centuries-old tradition rooted in sustainability and rich flavors. Once considered taboo in Western cultures, edible insects are now gaining popularity worldwide for their nutritional benefits and low environmental impact. Why Fried Insects? Eating insects—also known as entomophagy —is common in many parts of Asia, Africa, and Latin America. Rich in protein, fiber, and healthy fats, insects are often referred to as a "superfood." But it’s not just about nutrition. In many cultures, fried insects are a delicious snack with bold flavors and a satisfying crunch. In recent years, chefs and foodies across the globe have embraced this sustainable food source, turning humble bugs into gourmet dishes. Popular...

  Shirouo no Odorigui: The Thrill of Eating Live Dancing Ice Fish in Japan Japan is known for its adventurous culinary experiences, but few are as unique—and daring—as Shirouo no Odorigui (シロウオの踊り食い). Translating to "dancing fish," this delicacy involves eating tiny, transparent fish while they’re still alive, wiggling in your mouth. It’s not just a meal; it’s an experience steeped in tradition and intrigue that only the boldest foodies seek out. What is Shirouo no Odorigui? Shirouo (シロウオ) are a type of small, translucent ice fish found in Japanese rivers during early spring. Unlike other edible small fish, shirouo are served live for the odorigui (踊り食い) experience—meaning "dancing eating." When you eat them, they squirm and “dance” on your tongue. Despite their dramatic entrance, these fish have a delicate, almost sweet flavor with a soft, slippery texture. They’re typically served in a small bowl of vinegar or soy sauce, which enhances their subtle taste. The ...

  Chicken Feet in Hong Kong: A Culinary Adventure You Can’t Miss When it comes to authentic Hong Kong cuisine, chicken feet may not be the first dish that comes to mind. But for locals and adventurous foodies, these gelatinous delicacies are a symbol of comfort, tradition, and culinary mastery. You’ll find them everywhere—from bustling dim sum parlors to street markets—each bite offering a unique taste of Hong Kong’s vibrant food culture. The History and Culture Behind Chicken Feet Known locally as Fung Zao (鳳爪) , chicken feet are deeply rooted in Chinese culinary tradition. What may seem unusual to Western palates is a beloved dish in many parts of Asia, particularly in Hong Kong. The Cantonese perfected the art of braising chicken feet until they’re tender, creating a dish rich in flavor and packed with collagen. Historically, chicken feet were considered peasant food—nothing went to waste. Over time, however, they’ve become a staple at dim sum restaurants, where they’re now serv...

  Hidden Japan: Exploring Sado Island, Nara & Kyoto’s Lesser-Known Charms Japan is a land of contrasts—a blend of modern wonders and ancient tradition. While cities like Tokyo and Osaka draw millions of visitors, there’s another side to Japan that remains wonderfully undiscovered. This blog will take you off the beaten path to explore the hidden treasures of Sado Island , the serene beauty of Nara , and the lesser-known corners of Kyoto . Sado Island: Japan’s Hidden Gem Location : Niigata Prefecture Known For : Gold mines, traditional Noh theater, and coastal beauty Sado Island is one of Japan’s best-kept secrets. Located off the coast of Niigata Prefecture, this island offers a glimpse into traditional rural life and stunning natural landscapes. Once a place of political exile, Sado is now famous for its Sado Gold Mine , beautiful coastlines, and vibrant festivals. Things to Do in Sado Island: Explore the Sado Gold Mine : Walk through tunnels once used during Japan’s gold rush...

  Balut: The Philippines’ Most Unique Street Food Experience What is Balut? If you’ve ever wandered the streets of the Philippines at night, chances are you’ve heard vendors calling out, “Baluuuut!” Balut is one of the country’s most famous—and sometimes infamous—delicacies. It’s a fertilized duck egg with a partially developed embryo, boiled and eaten straight from the shell. While it might seem daring or intimidating to outsiders, to Filipinos, balut is a beloved street food snack and a symbol of culinary adventure. History of Balut Balut originated in the Philippines, but it’s believed to have roots in Chinese cuisine. Introduced centuries ago, it became a staple in Filipino culture. It’s particularly popular in provinces like Pateros, known as the country’s duck-raising capital. Traditionally sold by street vendors, balut is enjoyed as a high-protein, energy-boosting snack. How to Eat Balut Eating balut is an experience! Here’s a quick guide: Crack the top – Tap the top of th...

  Fried Spiders: The Ultimate Culinary Adventure You Need to Try Introduction Travel is all about stepping outside your comfort zone, and sometimes that includes what’s on your plate. While exotic dishes are common in many cultures, few foods capture the adventurous spirit of travel quite like fried spiders . Yes, you read that right—crispy, golden-brown spiders! A delicacy in parts of Southeast Asia, particularly Cambodia, fried spiders are more than just a dare-worthy snack; they’re a part of local culinary traditions. On my recent trip, I decided to take the plunge and give them a try. The result? An experience I’ll never forget! What Are Fried Spiders? The most popular spiders for frying are tarantulas , known locally as a-ping . These spiders have been eaten in Cambodia for generations, particularly in the town of Skuon , often called the "Spider Capital." Originally a survival food during times of hardship, fried spiders have become a unique delicacy and a must-try stre...

  Escamoles: Mexico’s Unique Delicacy – A Culinary Adventure You Must Experience Introduction When it comes to Mexican cuisine, the world often associates it with tacos, tamales, and mole. But hidden deep within the culinary traditions of Mexico lies a rare and ancient delicacy that only the most adventurous foodies know about— Escamoles , also called "Mexican caviar." These edible ant larvae have been a prized ingredient since Aztec times, known for their rich, nutty flavor and unique texture. My recent journey to Mexico was not only about exploring its vibrant cities and landscapes but also about diving fork-first into its incredible food culture. And trust me, trying escamoles was an unforgettable experience! What Are Escamoles? Escamoles are the larvae of Liometopum ants, typically found in the roots of agave and maguey plants in central Mexico. Harvested only during the spring season, they are a highly sought-after ingredient in traditional Mexican cuisine. Due to their...

  Title: Hákarl – Iceland’s Fermented Shark Delicacy: A Taste of Viking Tradition Introduction If you’ve ever dreamed of experiencing the raw, untamed spirit of Iceland, then tasting hákarl —the country’s infamous fermented shark—is a must. Known for its powerful ammonia aroma and bold flavor, hákarl is more than just food; it’s a journey into Iceland’s Viking past and a rite of passage for food adventurers. In this blog, we’ll explore what hákarl is, how it’s made, why it’s significant in Icelandic culture, and tips for tasting this unique delicacy. What is Hákarl? Hákarl (pronounced “HOW-karl”) is a traditional Icelandic dish made from the meat of the Greenland shark. Due to its toxicity when fresh, the meat undergoes a fermentation process that neutralizes harmful compounds, transforming it into an edible form. It’s not for the faint-hearted—hákarl has a strong ammonia-rich scent and a distinctive flavor that lingers long after the first bite. How Hákarl is Made The preparation ...

  Exploring the Danakil Depression: Earth's Fiery Heart The Danakil Depression, located in the northeastern corner of Ethiopia, is an extraordinary landscape that feels almost alien. It’s part of the larger Afar Triple Junction, where three tectonic plates (the African, Arabian, and Somali plates) meet, causing immense geological activity that shapes the region’s fascinating topography. A Landscape Forged by Fire and Earth At nearly 400 feet (120 meters) below sea level, the Danakil Depression holds the title of one of the lowest points on Earth. The area is known for its volcanic activity, including sulfuric hot springs, active volcanoes, and lava lakes, which make the environment seem alive and ever-changing. The land here is often barren and salt-crusted, with salt flats stretching endlessly under a blistering sun. The colors of the landscape shift dramatically throughout the day, with the golden hues of dawn contrasting sharply with the fiery reds and oranges of the afternoon h...