The term "smelly" may not seem synonymous with fine dining , but some nose-stimulating dishes are considered delicacies by many.
Japanese fermentation expert Takeo Koizumi measures the intensity of food odors with a device called an "alabaster", and introduced the concept of "alabaster units", or AU, in his book Fermentation is Power.
AU is not an international odor unit, so it is used for reference only.
Here are the 10 worst smelling foods in the world measured in AU by expert Takeo Koizumi.
Surströmming - 8070 AU
Surströmming is a canned, salted, fermented herring dish that originated in Sweden.
This Swedish canned herring stinks to the heavens, but is a favorite among diners. (Photo: Shutterstock)
Its pungent taste comes from herring proteins that are fermented in a low-salt environment, creating compounds with a very unpleasant odor.
Despite the foul smell, food lovers are still attracted by the rich flavor of this dish.
Hongeo-hoe - 6230 AU
Fermented stingray, or hongeo-hoe in Korea, smells like ammonia. (Photo: Shutterstock)
Hongeo-hoe is a fermented stingray dish from Korea that smells like ammonia. The stench comes from the urea in the stingray's body, which has been described as reminiscent of an outdoor toilet.
Epicure Cheese - 1870 AU
This New Zealand hard cheese typically spends three years aging in wooden barrels.
During this stage, lactic acid bacteria (lactobacilli) are activated and ferment, causing the cheese to liquefy and release carbon dioxide and hydrogen sulphide. These gases produce a strong odour.
Kiviak – 1370 AU
Kiviak is a traditional winter dish of the Inuit people of Greenland, made from young auk (a seabird), fermented in seal skin.
Kiviak is a dish that challenges both the eyes and the sense of smell of diners. (Photo: SCMP)
The process involves stuffing up to 500 whole auks into seal skins, removing the air, sealing with fat and fermenting for three months.
Fermented bird is eaten during the Arctic winter, often appearing at festive occasions such as birthdays and weddings.
Kusaya - 1267 AU
Kusaya is a salted, dried, and fermented fish native to Japan.
To prepare Kusaya, people soak a type of fish called mackerel in salt water, then dry it in the sun.
The secret to Kusaya's distinctive stench is in the brine, made from fermented fish organs and blood mixed with seawater.
Funazushi – 486 AU
Funazushi is a Japanese dish made by mixing salted fish and rice together, fermenting it with lactic acid, and then discarding the fermented rice, leaving only the fish.
This dish is rich in probiotics, minerals and vitamin B1, and was previously used as an energy source.
Funazushi is thinly sliced and enjoyed as a snack with sake.
Natto - 452 AU
Natto is a popular dish in Japan. (Photo: Shutterstock)
Natto, another traditional Japanese fermented food, this nutritious dish is made from soybeans fermented with natto bacteria.
Natto has a strong smell and sticky texture.
This dish is usually eaten cold with rice, mixed with soy sauce or karashi mustard. According to records, the Japanese are said to have eaten natto for more than 1,000 years.
Kusaya - 447 AU
Kusaya is a salted, dried, and fermented fish that becomes "smellier" after grilling and is often served with sake or shochu.
Dried radish soaked - 430 AU
This crunchy Japanese delicacy is usually thinly sliced and gets its yellow color from the addition of turmeric.
Pickled white radishes contain more sulfites, which release a strong odor during fermentation.
Stinky Tofu - 420 AU
Stinky tofu is a distinctively pungent Chinese dish made from fermented tofu.
Stinky tofu smells bad, but if you "plug your nose" it tastes delicious. (Photo: Shutterstock)
In China, stinky tofu is often sold as a snack at night markets or roadside eateries. It is also served as a side dish at lunchtime eateries.
Traditionally, stinky tofu was marinated in brine with vegetables and meat for months. However, in modern times, tofu is usually marinated for only a day or two.
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