RAREST Foods On The Planet!

 

from a delicacy harvested from a  hundred-year-old creature to a cheese  that moves in your mouth these are some  of the world's rarest foods number 10  Kobe beef this expensive type of steak  comes from Wagyu cattle in Japan  specifically from the Japanese black  Tajima cattle strain these cows are  raised in Hyogo prefecture and their  meat is highly valued for its tenderness  flavor and well marbled fatty texture  it's generally prepared in a few  different ways as a steak raw as sashimi  in Japanese hotpot aka shabu shabu or on  a teppanyaki grill it was exported for  the first time in 2012 and is still  considered a rare food and often a  delicacy if you've ever seen Co Bay on a  menu then you know it's a costly cut of  beef don't be fooled by beef categorized  as Kobe style however it isn't the real  thing cattle were first brought to Japan  in the second century AD but the Wagyu  breeds weren't purposely created and  categorized until the mid 1900s and beef  wasn't widely consumed until after the  Second World War  number 9 fugu if you're a daredevil who  loves experimenting with new foods then  fugu is a delicacy that you need to try  fugu is dangerous due to the fish's  tetrodotoxin which can be lethal if it  isn't prepared correctly only certain  restaurants are allowed to serve fugu  under Japanese law because of the risks  that come with consuming it one  incorrect slip of a knife could  contaminate the pufferfish meat  causing a person eating it too quickly  perish tetrodotoxin paralyzes the  muscles leading to asphyxiation and  there is no antidote the only way to  save a victim of the toxin is to  manually operate their circulatory and  respiratory systems until the poison is  metabolized since the liver of the fish  is the most poisonous part  grunts were banned from serving it in  1984 even though it's often considered  the best tasting portion number eight  donkey cheese worldwide cheese  connoisseurs may want to flock to Serbia  for a taste of this rare pricey delight  made from 40% goat's milk and 60%  donkeys milk six point six gallons of  milk only produced 2.2 pounds of cheese  just one kilogram of this dairy product  costs an incredible 1000 euros or over  eleven hundred US dollars making it the  most expensive in the world called  Coulee cheese it is made exclusively in  mazaa savita Nature Reserve home to the  bulkan donkeys that provide milk for  this delicacy the 100 endangered donkeys  that reside there are hand milk to make  the cheese and the profits are primarily  used toward the reservations  conservation efforts the final product  is white crumbly and soft and taste rich  and deep often compared to mischenko  donkeys milk has been widely coveted for  centuries containing sixty times the  amount of vitamin C as cow's milk and  only 1% of the fat content which is  apparent in its distinct flavor some  people claim that donkeys milk has  anti-aging properties and it's believed  that Cleopatra bathed in the stuff to  preserve her good looks number seven  Alma's caviar Oh  caviar this salty delicacy is one of the  first things that comes to mind when we  think about expensive foods but not all  caviar czar rare as a general rule the  less common something is the more  expensive it is think gold diamonds and  donkeys milk cheese well one of the  planet's rarest foods is Alma's caviar  for those less versed in the various  types of fine foods caviar is fish roe  or eggs here at with salt beluga caviar  is harvested from the beluga sturgeon an  endangered fish found mainly in the  Caspian Sea and it's Roe is worth more  than  of any other fish beluga sturgeon steak  as many as 20 years to mature and weigh  as much as 2,000 pounds when they are  harvested for caviar their Roe is much  larger than that of other commonly used  fish unsurprising considering their  immense of size and their eggs vary in  color from nearly black to light gray  the lighter the color the pricier the  caviar because lighter eggs come from  older sturgeons the most expensive  caviar is called alamos which comes from  extremely rare albino sturgeons ranging  from 60 to 100 years old they live in  the South of the Caspian Sea which is  known for having less pollution and  there aren't many wild albino sturgeons  left since their lack of coloring is the  result of a genetic abnormality their  Roe is nearly white and just over two  pounds of Alma's caviar goes for over  25,000 US dollars these eggs are said to  taste creamy nutty and complex and are  best eaten cold with a glass of ice-cold  vodka number six then sookay watermelon  generally speaking if a watermelon is  black it's about time to throw that bad  boy away but in the strange case of  dense ookay watermelons the black color  is just another thing that makes it rare  these fruits only grow in Hokkaido Japan  and the first noticeable thing about  them is their deep nearly black hue most  watermelons are bright green with darker  green stripes on the rind but these are  the black diamonds of the fruit world  then suit gay watermelons are  eye-catching  but the real treat lies within the  fruits flesh they're known to be much  sweeter than normal watermelons and have  a crunchy ER texture one of these prized  melons could be yours but be prepared to  dish out the big bucks individual dense  ooh K's are worth about 250 US dollars  apiece but the highest-quality  watermelons are sold for up to six  thousand US dollars under the right  circumstances  number five matsutake mushrooms  matsutake mushrooms are a type of rare  and sought-after mushroom that grows in  Europe North America and Asia it is a  delicacy in Chinese Korean and Japanese  cuisine because of its fragrant and  spicy scent these capped beauties grow  underneath the various foliage on the  forest floor and form a symbiotic  relationship with tree roots thus  contributing to the nutrition chemistry  and biology of the plants and soil these  mushrooms are easy to harvest but their  rarity is due to their elusive growing  habits matsutake mushrooms only sprout  in specific environments and are often  eaten by wild animals before people can  locate them although Japan began  producing them they were almost entirely  halted due to nematodes destroying their  pine trees nowadays Japan only harvests  up to 1,000 tons of matsutake each year  and has to import mushrooms to keep up  with demand the highest quality Japanese  matsutake mushrooms are worth up to one  thousand US dollars per kilogram but the  average price is 90 US dollars per  kilogram number for truffles when you  think truffles you most likely think of  chocolate covered treats but these rare  truffles are far from the sweet delights  you can buy your local grocery store the  truffles we're referring to are the  fruiting portion of an underground  fungus many truffles are of the tuber  genus but there are several other genera  categorized as truffles like matsutake  mushrooms truffles are ecto mycorrhizal  fungi that form symbiotic relationships  with tree roots and are therefore found  very close to trees some truffle species  are the black truffle burgundy truffle  and white truffle which is a very highly  priced strain since truffles are  subterranean they're easier found with  an animal sense of smell which is why  hogs have been used for years to sniff  them out plus a compound within the  truffles is similar to a pheromone in  boar saliva drawing female hogs  naturally but dogs can be trained to  perform that  tasks as well number three Kazu Marzu  this traditional Italian cheese got its  start in Sardinia and is made from  sheep's milk although it starts out as a  regular pecorino casue marzu is taken  far beyond the typical fermentation  process live larvae of the paya folic AC  or cheese fly are intentionally  introduced to the cheese which promotes  a higher level of fermentation and  further breaks down the fats in the  cheese as the cheese deteriorates it  becomes soft and liquid seeps out the  insects grow into eight millimeter long  maggots that look like tiny worms in the  cheese  by the time Casa Mar Zoo is ready to be  eaten  it contains thousands of maggots the  cheese must be eaten when the worm-like  creatures are alive and isn't considered  safe if they've passed on this delicacy  might be considered a nightmare to most  people but Sardinians have been eating  it for centuries  Kazu marzu is generally prepared by  spreading the soft fermented cheese on  moistened flat bread and a strong red  wine is served alongside it I mean how  else are you gonna choke down those  thousands of squirming bugs  unfortunately the larvae sometimes  survive in the consumers intestine  resulting in pseudo myiasis a parasitic  infection nowadays the cheese goes  against food and health laws but some  Sardinians still acquire it on the black  market  number 2 bird's nest soup you might  wonder how on earth it be possible to  eat a bird's nest without getting pieces  of debris stuck in your throat but your  typical bird's nest isn't the one that's  used in this Chinese delicacy edible  bird's nests are created by swiftlets  and are made out of hardened saliva can  you say YUM apparently these little  nests are sought after for their  nutritional value flavor and rarity and  they're one of the most expensive animal  products that people consume they're  sold up to 3,000 US dollars per pound  and the price varies depending on  color shape and type of swiftlet that  built it edible birds nests are most  well-known for use in bird's nest soup  when it's dissolved in water it forms a  gelatinous consistency these nests are  also cooked with rice or attitude egg  tarts various desserts and even jelly  number one puffin heart the number one  spot on our list of rarest foods is raw  puffin heart as an icelandic delicacy  it's difficult for the rest of the world  to understand the allure and cultural  associations of eating puffins hearts  but doing so is a centuries-old  tradition and many people say puffin  heart even tastes similar to beef jerky  it's generally eaten with gravies and  other sauces but eating it raw is the  traditional route since Iceland's puffin  population is so vast it's not overly  surprising that they turn to the birds  for a delicious meal but consuming the  raw heart isn't as common as it once was  and it's illegal to hunt the birds in  some places like Norway would you eat  cheese with living maggots or spend the  money to buy some coveted white caviar  tell us in the comment section below and  as always thanks for reading