9 vegan national delicacies that test your courage and your palate

There’s something humbling about sitting in front of a dish that generations of people have eaten, loved, and debated over at family tables.

And then realizing you are not totally sure if you’re brave enough to try it.

If you have been vegan for a while, you probably know the joy of discovering unexpectedly plant based gems in different food cultures.

But you also know that not all national delicacies fall neatly into the familiar flavors category.

Some dishes push back. Some make you question your assumptions. Some make you sweat before the chilli even hits your tongue.

Here are nine vegan national delicacies that test both your courage and your palate.

Let’s get into it.

1) Korea’s hongeo without the fish

If you have heard of hongeo, you already know the reputation. It is a fermented skate dish famous for its ammonia heavy smell. The original version is not vegan, of course.

But Korean temples have long made plant based fermented foods that carry the same intense aroma profile.

Some versions of fermented radish, kimchi, and jeotgal style dishes are made entirely from plants yet still deliver that eye watering punch.

The first time I tried a temple style fermented radish that mirrored the strength of hongeo, I had to mentally prepare myself.

The smell hits before the flavor does. If you have ever opened a jar of kimchi that has lived in the back of the fridge a little too long, imagine something even stronger.

But once you get past the initial shock, the depth is wild.

It is sharp, funky, almost blue cheese like. It makes you think about how cultures evolve entirely different relationships with fermentation.

It is not for beginners, but it is an unforgettable experience.

2) Iceland’s fermented veggie version of hákarl

The traditional version of hákarl is fermented shark, which is as intense as it sounds. Definitely not vegan.

But Iceland has a deep fermentation culture, and vegan chefs have started creating plant based alternatives inspired by that tradition.

Some use root vegetables or kelp to mimic the striking aroma and deep umami of the original.

When I visited Iceland a few years ago, I learned something that stayed with me. Traditional foods often exist because of necessity rather than preference.

People fermented what they had in order to survive. So when I tried a vegan hákarl style celeriac, I appreciated it through that lens.

Is it bold? Yes.

Does it challenge your palate? Absolutely.

Is it worth the experience? Without question.

3) Japan’s natto

If you grew up outside Japan, natto might be one of the most surprising foods you ever encounter. Sticky, stringy, and with a smell that hints at gym socks left in a hot car, it is not exactly beginner tofu.

But it is one of the most nutrient dense plant foods you can eat, packed with probiotics, vitamin K2, and protein.

Once you settle into the flavor, you understand why it is a breakfast staple for so many.

The first time I tried natto, I was in a Tokyo convenience store at 7 a.m. A local friend insisted that I needed the full experience.

I struggled through those first bites, but the second attempt, with rice, mustard, and soy sauce, changed everything.

It is earthy, savory, and oddly comforting once your brain adapts.

4) India’s bitter gourd dishes

India is a paradise for plant based eaters. But bitter gourd, also known as karela, deserves a category of its own. This vegetable makes you question whether your taste buds are malfunctioning.

Karela is intensely bitter. Not arugula bitter. Not dark chocolate bitter. True full force bitterness that lingers at the back of your tongue.

But Indian home cooks know how to balance flavors better than almost anyone. Stuffed, stir fried, curried, or cooked with jaggery, karela becomes layered and intriguing.

I once cooked karela with a friend in Mumbai who joked that if I could handle it, I could handle anything in life. He had a point.

5) China’s stinky tofu

People love to talk about durian as the smelliest food on the planet, but stinky tofu easily gives it competition.

This fermented tofu has a very pronounced smell. If you walk past a street stall selling it in Taiwan or China, you will smell it long before you see it.

The surprising part is that the flavor is much milder than the aroma.

Salty, savory, rich, and sometimes crispy on the outside if it is fried. It is proof that tofu can be just as hardcore as any meat based delicacy.

When I lived near a Taiwanese market in Los Angeles, the smell of stinky tofu was unavoidable.

I never thought I would get used to it, but eventually it became familiar. Almost comforting, in a funny way.

It is a test, but a rewarding one.

6) Ethiopia’s injera and fermented flavors

Injera itself is delicious, tangy, and naturally vegan when made with teff. The challenge for some people is the intensity of the fermentation.

Some batches are mild. Others taste like a sourdough starter that decided to pursue enlightenment.

Pair it with boldly spiced wats and stews and you get a flavor profile that hits hard and stays memorable.

What I love most about injera is how it teaches you to appreciate texture. It is spongy, stretchy, and soft in a way that breaks the Western bread rule book of crisp or fluffy.

It is also communal food, which changes the entire experience.

7) The Philippines’ fermented coconut dishes

Filipino food does not get enough attention in vegan circles.

But the Philippines has a strong tradition of fermenting vegetables and coconut. Dishes like burong mustasa and burong labanos bring a tangy, aged funk that even some locals describe as acquired.

The fermented coconut variations fascinated me the most.

Coconut is usually linked to sweetness and tropical smoothness, so tasting a version that leans sour, savory, and almost cheesy completely shifts your expectations.

It is a reminder that ingredients are not fixed. They can surprise you depending on the technique you use.

8) Thailand’s durian, the king of fruits

Durian is famous for dividing people.

Its smell has been compared to custard mixed with garlic or rotting onions on a hot day. Not exactly enticing.

But underneath the smell is a fruit that tastes like silky, rich, sweet custard. It is completely plant based and unlike anything else you will ever try.

If there is one national delicacy on this list that I think everyone should try, it is durian. Loving it or hating it tells you something about yourself.

Do you follow curiosity or caution?

Do you trust your senses or challenge them?

Do you let other people’s reactions guide your own?

Travel has taught me that unfamiliar foods often act as metaphors. Durian might be the perfect example.

9) Mexico’s huitlacoche

Huitlacoche is a fungus that grows on corn kernels. In the United States, many farmers treat it as a crop disease. In Mexico, it is a treasured delicacy.

Its appearance is a bit alien, with swollen, grayish kernels. But the flavor is incredible. Smoky, earthy, slightly sweet, and similar to truffles.

The courage test here is mostly visual. If you can get past how it looks, you will find one of the most interesting plant based ingredients on earth.

I tried huitlacoche quesadillas in Mexico City years ago, and the memory still comes to mind whenever I think about culinary humility.

Sometimes the strangest looking ingredients turn out to be the most rewarding.

Final thoughts

Trying national delicacies, especially the strong, funky, or challenging ones, is not only about food. It is about curiosity. It is about stepping into someone else’s story with respect.

And it is about learning to trust your palate enough to stretch it.

If one of these dishes intimidates you a little, that is a sign you should probably try it. That is where the growth happens.