Foods Runmahr Has Tried

Scandinavians use blood to make dense, dark, savory flapjacks.

Finns treat this rich, baked cheese like bread.

Savory meat jelly with a dollop of spicy mustard is a customary New Year's dish in Russia.

Though its home region has been split by war, love for this hearty pastry transcends borders.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

South Korea's oldest alcoholic beverage is making a comeback.

In Vietnam, there are multiple ways to enjoy fertilized duck eggs.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

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 wartime rice scarcity made this versatile pancake a Japanese staple.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

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

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

Real maraschinos were born more than a century ago in an Italian distillery.

Produced since 1847, these classic New England candies almost disappeared in 2018.