10 Worst Food Practices Around The World

Our world is full of some great, taste-bud tingling, aromatic, delectable savories. We have our pizzas, burgers, hot-digs and what not to fulfill our carnal desire of hunger. We often want to try new things in life. But the food eaten in some part of the world is bizarre beyond imagination. Here are 10 worst food from around the world and we suggest you keep your food aside if you’re reading this.


Habu Sake

This craze called Habushu is flooding across Japan, China, Philippines and South Korea like wild fire. This oddity of a drink originates from Okinawa and the fellow inside the bottle here on the left is a Trimeresurus flavoviridus, or simply a pit viper snake, which is also pretty similar to the western rattlesnake.These snakes are not to be trifled with, a bite from one of these guys has the potential to kill!


Kopi Luwak

Kopi luwak or civet coffee, refers to the coffee that includes part-digested coffee cherries eaten and defecated by the Asian palm civet. Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection and digestion. Selection occurs if the civets choose to eat cherries. Digestive mechanisms may improve the flavor profile of the coffee beans that have been eaten


Ying-Yang Fish

Yin Yang fish (also called dead-and-alive fish) in Chinese cuisine is a dish which consists of a deep-fried whole fish (usually carp) that remains alive after cooking. The fish's body is cooked while its head is wrapped in a wet cloth to keep it breathing.


Drunken Shrimp

Drunken shrimp is a popular dish in parts of China based on freshwater shrimp that are often eaten alive, but immersed in ethanol to make consumption easier. Different parts of China have different recipes for the dish.



Ikizukuri also known as ikezukuri (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. The practice is controversial owing to concerns about the animal's suffering, as it is still alive when served


Foie Gras

Foie gras is a luxury food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain and other countries outside France it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.



San-nakji is a variety of hoe, or raw dish, in Korean cuisine. It consists of nakji that has been cut into small pieces while still alive and served immediately, usually lightly seasoned with sesame and sesame oil.



A balut is a developing bird embryo that is boiled and eaten from the shell. It originates and is commonly sold as street-food in the Philippines. They are common food in countries in Southeast Asia, such as Laos, Cambodia, Thailand and Vietnam.



The ortolan, or ortolan bunting is a bird in the bunting family Emberizidae, a passerine family now separated by most modern scholars from the finches, Fringillidae. The genus name Emberiza is from Old German Embritz, a bunting.


Shark Fin Soup

Shark fin soup is a soup or broth of Chinese origin made with shark fin and flavoured with chicken or some other stock. The fin itself has very little flavour and it is used primarily to add texture to the dish and because it is seen as a delicacy.

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