The salty tang of Finnish black licorice — flavored with ammonium chloride — is certainly an acquired taste, but many newcomers to the candy quickly learn to love it.
Baby mice wine
Found in southern China and in Korea, this alcoholic brew is infused with the bodies of hairless baby mice.
In Japan, nattō — sticky, slimy soybeans fermented with the bacteria Bacillus subtilis — is a traditional dish and a popular breakfast food.
Pickled sheep eyeballs served floating in juice are sometimes used as a hangover remedy in Mongolia.
Made in Sardinia, su gallu is a cheese that ferments in the stomach of a slaughtered baby goat, made from the sheep's milk that was its very last meal.