If japan use wasabi as enhancer......then mine malaysia had enhancer call 'sambals' or sauce...different state there different sambals......BUDU(salted,delicious sambal..made from fish).....BELACAN(hot but good eating with vege and fish made from shrimp)....CINCALUK(made from tiny shrimp but u could see a lot of tiny shrimp pack in the bottle)...and big daddy TEMPOYAK(keep the fregmented Durian in ref few days and add some chillies...wallla....nice smell u had...but good eating with main dish.....its popular cooking is Silver catfish(Malay call Ikan Patin) cook with Tempoyak.....me?BUDU,BELACAN,CINCALUK...my fav..but TEMPOYAK...I'll pass.....

Sorry, but I can't handle Durian....any way, shape, or form. Like oysters, I try again every few years, but I just can't manage to eat the stuff.

Octopus can be good, or nearly tasteless and the texture of what I imagine chewing vulcanized rubber would be like if it is not cooked properly. I have to admit that the visual can be a bit disturbing sometimes too. A favorite Korean grill of mine serves it and what arrives for cooking is sizeable tenacles swimming in a red sauce....not very appetizing unless you know what it will soon taste like.

Dunno. I never really try foods I haven't had before, or I'm not sure I'll like. The last food I added to my mental list of foods I like was calamari, even though I thought it would taste gross at first. Who knew squid could be so delicious? :)

wasabi, worst thing ever

^I once ate a ball of wasabi about an inch in diameter for a dollar. :p

Hmm...never tried it, but it smells aweful! It's called menudo...XP
But as far as Japanese food, I think I would have to go with...octupus...not my fav! XP Too squishy, seems like it's still alive...lol
~HonoraryJapaneseGirl~

I've heard of that..but never had it either. The funny thing is, some of the stinkiest food often tastes good, lol. Prime example for me: Vietnamese food. @_@ My friend's mom would have the house smelling terrible (imo), but her food was like zomgnom:eek:

surstromming - a "delicacy" from Northern Sweden. basically a whole herring, head and all, left to rot in a barrel in the sun for a few months and then canned to undergo fermentation in the can. When the can is bulging and about to explode, the stuff is ready to be consumed. Preferably outdoors.

ugh. I can't stomach cauliflower, onions, any fush, ugh. they all gross me out.
>< Eww wasabi though, god i'd thought the s#$t had made me die.