What are the unusual things eaten in China and Japan, which Americans dont eat?

Question

like raw meat of horse kinda things

Answer 1

ive seen those walkabout shows on Discovery channel there are a couple of shows where men go about the world sampling the foods of different places..

Everytime they do a show in China or Japan.. it seems some of those peoples will eat just about anything.. and I mean anything living they can capture and eat, they do.. NO limitation on protein stuffs.. If it walks, crawls, flies, swims, scoots, etc they will catch it and eat it.. Its amazing at the variety of spices and recipes they do also..

This one dude walked about one of those late night food stall markets that are open in the evenings.. they had anything and everything for sale and were stewing, grilling, bbqing, etc just about anything.. It was so bizarre.  

Answer 2

I've heard that the Japanese eat ants or chocolate covered ants, something like that, and I saw on TV about how the Chinese eat dog meat.

Answer 3

grass hoppers, some food contains dog or cat meat and sushi but i doubt that its uncommon in america.

Answer 4

Ducks' feet.  

Answer 5

The Chinese will eat anything dogs, cats, snakes, insects you name it and it's on the menu.

The Japanese are more selective but eccentric sushi and seaweed come to mind.

Answer 6

Subuta (酢豚) is the Japanese take on sweet and sour pork. It usually has a thicker, amber-colored sauce, unlike the caustic orange or red of the Americanized version. Also unlike the American version, it does not typically contain pineapple. Another common dish substitutes the fried pork in this dish with small fried meat-balls, called "niku-dango".

Ebi no Chili Sauce (えびのチリソース) is a spicy, thick-sauced shrimp dish. As the name suggests, chili sauce is used.

Kara-age (唐揚, lit. Tang (as in the Chinese Dynasty) Fry) are bite-sized pieces of chicken thigh, dipped in a thick batter and fried. Usually, it is served without sauce. Some restaurants serve this with a salt and pepper mixture on the side for dipping, and some recipes call for a mixture of soy sauce, vinegar and scallions similar to that used on dumplings.

Buta no Kakuni (豚の角煮) is thick slices of pork bellies stewed in a soy sauce based mixture, often served with Shanghai bok choi and Chinese mustard.

Hoi Kō Rō (回鍋肉) is a stir-fry of thinly sliced pork and cabbage in a miso-based sauce.

Banbanji (棒棒鶏) is a cold dish of steamed chicken which is shredded and covered in a sesame sauce. It's often accompanied by cold vegetables as a salad or appetizer.

Harumaki (春巻き, lit. "Spring Rolls") are very similar to those found in Americanized Chinese restaurants, with a thin wrapper and vegetables inside.

Kani-tama (かに玉 or 蟹玉) is a dish very similar to the Americanized egg foo young, but exclusively using crabmeat as the filling. It too is served in a thick, brownish sauce, like it's American counterpart.

Gyōza (餃子 or ギョーザ), as mentioned before, are a very popular dish in Japan. Most often, they are seen in their pan-fried form, but they can be served boiled as potstickers or even deep fried, as well.

Chāhan (炒飯 or チャーハン) is sometimes called "yakimeshi," literally meaning fried rice. It is very different from fried rice found in American Chinese or authentic Chinese restaurants, as it uses Japanese short-grain rice, which generally has a stickier consistency than that used in other countries. Additionally, though there are many different recipes using such diverse ingredients as Welsh onion ground pork, crab, bamboo shoots, the classic Japanese fried rice does not use soy sauce, remaining white when served. It typically uses egg, green peas, and thinly sliced ham.

Answer 7

Quite a bit, I'd say, but it's hard to name them all; I just wouldn't remember. And I'm sure some Americans do eat these things, as some are probably sold at Japanese restaurants. I wasn't as adventurous with my eating when I was over there, to be honest.

The first and main thing I thought of was shiokara, which is the insides of a crab or something (it's an icky grey paste). They also have a sperm soup (not sure, but I think it's fish sperm), and I've (inadvertently - no one knew what it was, but we all tried it) eaten octopus sperm. :/  Sea cucumber? Sea urchin? natto? gobo?

Whatever's usually not eaten elsewhere seems to be eaten and called a delicacy in Japan, it seems.

On the brighter side, I just thought of sakura ice cream (only made during cherry blossom season). Same with goma ice cream (black sesame).

Answer 8

Chou tofu [stinky tofu] - my favorite.

Grilled squid on a stick - also great.

rooster gonads

Snake blood - to make you more potent [that one I never tried]

Preserved [100year old] eggs - great with breakfast.

None of that matches my Philippine experience.

Balut - Half formed ducklings in an egg

Dog sissig - believe it or not, delicious

Roasted rat ["oooh it's just a field rat"] - right. Couple of bites & that's it.

Answer 9

how about french fried scorpions?  Or bird nest soup?  In the Philippines, they eat baloot(sp?) which is boiled unhatched chicken.  The locals say it tastes like chicken noodle soup.  I never had enough nerve to try it.  Sounded too disgusting to me.

Or also in Philippines, they put a monkey in a table with a hole in the top, lock it in so it can't escape.  Then they take turns hitting it in the head with wooden mallets until it dies.  Once dead, they cut open the top of it's head and scoop out the brains with a spoon and eat them raw!  NASTY!

I was stationed in Okinawa, Japan.  And local scuba fisherman would dive to catch squid.  They would cut the heads off, once back to shore, and throw the heads in a styrofoam box.  Local children would come by and eat the heads, it was a delicacy reserved just for them.  The elders said it was like candy to them.  How gross!  

Answer 10

Too numerous to list... you name it and they eat it!