Foods Sahakiel Has Tried

Some fish can dance.

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.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

These saffron buns are eaten on Lucia Day in Sweden.

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

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

A sandwich so decadent, it was once inappropriate for women to order one.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

This "Fluid of Beef" fed an army and makes a hearty tea.

In this Hungarian campfire treat, roasted pork fat coats slices of bread in decadent drippings.

A wine so luxuriously sweet, it's consumed by the spoonful.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.