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Zoey Zhang

The term “stink” might not seem synonymous with fine dining, but some nose-tickling foods are considered delicacies by many.
Japanese fermentation expert Takeo Koizumi measures food odour intensity using a device called the alabaster, and introduces the concept of alabaster units, or AU, in his book Fermentation is Power.
AU is not an international odour unit, so it is used for reference only.
Here, the Post explores the world’s top 10 smelliest foods measured in AUs.
1. Surströmming – 8070 AU

This is a canned, salted and fermented herring which originated in Sweden.
Its pungency stems from herring proteins fermented in a low-salt environment, producing intensely odorous compounds.
Despite its stink, enthusiasts are drawn to its rich flavour.
2. Hongeo-hoe – 6230 AU
A fermented skate fish dish from South Korea, emits an ammonia-like odour.
The stench arises from urea within the skate’s body, is described as reminiscent of outdoor toilets.

3. Epicure Cheese – 1870 AU
This New Zealand hard cheese typically undergoes a three-year ageing process in wooden barrels.
During this period, the lactobacilli are activated and undergo fermentation, causing the cheese to liquefy and release carbon dioxide and hydrogen sulphide.
These gases generate a strong odour.

4. Kiviak – 1370 AU
This is a traditional wintertime Inuit food from Greenland and is made of little auks, a type of seabird, fermented in seal skin.
The process involves packing up to 500 whole auks into a seal skin, removing air, sealing with fat and fermenting for three months.
The fermented birds are consumed during Arctic winters, often at celebratory occasions like birthdays and weddings.

5. Kusaya (freshly baked) – 1267 AU
A salted, dried and fermented fish, this is produced in Japan.
It is prepared by soaking a fish called scad that is similar to mackerel, flying fish and other similar species in brine, and then drying them in the sun.
The key to its stinky smell lies in the brine, made from fermenting fish entrails and blood mixed with seawater.
6. Funazushi – 486 AU
This is a Japanese dish, which involves salting fish and rice together, fermenting them with lactic acid and removing the fermented rice, leaving only the fish.
It is rich in probiotics, dietary minerals, and vitamin B1, historically consumed for energy.
Served sliced thin, it is commonly enjoyed as a snack with sake.
7. Natto – 452 AU

Another common traditional Japanese fermented food, this highly nutritious dish is made from soybeans fermented with natto bacteria.
It has an intense smell and sticky texture.
The dish is normally eaten cold with rice, mixed with the included soy sauce or karashi mustard.
The history of Japanese consumption of natto reportedly spans more than a thousand years.
8. Kusaya (before baking) – 447 AU
Kusaya stinks much less before baking.
This salted, dried and fermented fish is usually served with the drinks sake or shochu after grilling.
9. Pickled dried radish – 430 AU
This crisp-textured Japanese dish is typically sliced and is yellow because of the addition of turmeric.
White radishes used for pickling contain more sulphites, emitting a strong odour during fermentation.
10. Stinky Tofu – 420 AU

This highly pungent dish is a Chinese fermented tofu.
It is commonly sold at night markets or roadside stands as a snack on the mainland, in Hong Kong and in Taiwan. It is also served in lunch bars as a side dish.
Traditionally, it ferments in brine with vegetables and meat for months, while modern versions are marinated for one or two days to enhance the odour.


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World’s 10 smelliest foods: pungent Hong Kong street snack stinky tofu ranks last on list as Swedish dish takes top spot

From Hong Kong’s super pungent stinky tofu to Sweden’s odorous fermented herring, the Post presents the World’s 10 smelliest foods. Photo: SCMP composite/Shutterstock/Wikipedia/YouTube/mainland.com.au

This Swedish fermented herring dish stinks to high heaven, but some people love it. Photo: Shutterstock

Sliced raw skate fish, or hongeo-hoe, from Korea smells like an outdoor toilet. Photo: Shutterstock

The secret of this New Zealand cheese is the stinky sulphurous gases it emits. Photo: Shutterstock

Sealed with a smell: all the way from Greenland, this dish looks as bad as it smells. Photo: YouTube

In Japan, they love natto, a dish of soy beans fermented with bacteria, yummy. Photo: Shutterstock

Chinese stinky tofu sure does smell, but if you hold your nose, the taste is delicious. Photo: Shutterstock

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News

People & Culture

Fermentation expert writes book, invents ‘alabaster units’, measures pongs
Odour enthusiasts drawn to rich flavours, enjoy pungent treats or snacks


In his book “Fermentation is Power”, Japanese expert Takeo Koizumi measures food odour intensity, and lists the planet’s most pungent specialities.


Asian Cuisine

Chinese cuisine

Greenland

World’s 10 smelliest foods: pungent Hong Kong street snack stinky tofu ranks last on list as Swedish dish takes top spot

Fermentation expert writes book, invents ‘alabaster units’, measures pongs Odour enthusiasts drawn to rich flavours, enjoy pungent treats or snacks

1. Surströmming – 8070 AU

Fermentation expert writes book, invents ‘alabaster units’, measures pongs

Odour enthusiasts drawn to rich flavours, enjoy pungent treats or snacks