Foods Histrix Has Tried

Tiết canh is a sour, cool, and gelatinous breakfast.

This bird comes with a brew inside.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

Everyone says this vintage chewing gum tastes like soap, including the company.

This Canadian favorite is relatively unknown elsewhere.

Touted as the original energy bar, the bison-based mixture kept for months.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

This orange and black licorice flavor is kind of a big deal in Canada.

Where maple sap flows, all one needs to make taffy is snow.

Some fish can dance.

To make the perfect matcha, start with the perfect whisk.

It's a whirlpool, it's an emoji, it's a fishcake!

These pungent fermented soybeans are coated in probiotic slime.

These salted, pickled plums are an ancient Japanese hangover cure.

A pharmaceutical company developed this beverage as drinkable IV solution.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This tofu alternative replaces soybeans with sesame and kudzu.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

A ritual that showcases the beauty of the present moment.

This pancake pays tribute to one of Japan's favorite fish.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Leftover coffee plus gelatin equals this vintage dessert.