They may sound strange to you, but these breakfast menu items are part of the local flavor.
Japan: Chawanmushi
Steamed eggs and dashi seasoning (a soup broth base) give this dish a silky and custard-like texture. The eggs are topped with an assortment of ingredients, from shiitake mushrooms to shrimp to chicken tokamaboko (a mixture of cured white fish and starch).
Mexico: Huitlacoche
Technically speaking, this is diseased corn. But don’t worry, it won’t harm you to eat it—in fact, this fungus is considered a delicacy in Mexico and typically costs more than “normal” corn. Spores infect the corn, turning it black and giving it a mushroom-like flavor.Huitlacoche typically comes up on breakfast menus as a filling in omelettes.
Scotland: Haggis
Who’s up for oatmeal for breakfast? Plenty of Scots—although oatmeal is often just the beginning. They’ll add onion, suet, and various spices to the dry mix. Oh, and don’t forget the minced sheep heart, liver, and lungs. Simmer all those ingredients for a few hours in water or stock, wrap everything up in a casing (or sheep’s stomach, if it’s super traditional), and you’ve got yourself some haggis.
Jamaica: Ackee
Despite being chock-full of nutrients, this fruit—which is a staple menu item throughout Jamaica—is actually poisonous if not prepared correctly. Resembling scrambled eggs, ackee is typically served with whitefish for breakfast.
Pakistan and Bangladesh: Siri Paya
Siri means head, and paya means feet. So you might guess where we’re going with this one: siri paya is a soup made from slowly cooking the head and feet of a cow, a lamb, or a goat, then adding tomatoes, onions, and curry spices. Are you head over heels for this dish yet?
Korea: Kimchi
Nothing will wake you up in the morning quite like this potent dish made of fermented veggies (often cabbage, green onions, radishes, and ginger) with the added punch of both garlic and red peppers.
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