Everything You Shouldn't Eat When Traveling to Asia

Asia is a unique destination recognized worldwide for its fascinating culinary variety that attracts thousands of adventurous food lovers from around the globe every year who seek to taste its incredible dishes. Travelling through the streets of its countries involves discovering an endless array of delicious flavors that impress even the most discerning palates.

Its culinary traditions and preparations are a very tasty mystery that no one wants to miss. The spectacular ancestral dishes in which ingredients are uniquely blended are one of the main tourist attractions of the continent.

However, not all of its foods are as good as we think; there are some products that you should avoid eating if you travel to Asia. Some preparations can pose a health risk if they have not been cooked properly, and unfortunately, this happens quite frequently, leading to food poisoning.

In Asian cuisine, fish is a fundamental part of its dishes and can be found in most of its preparations. However, there are some species that need to be treated specifically, and failing to do so could pose a health risk. The best example of this is sannakji, a very peculiar and risky dish typical of South Korea, whose main ingredient is live octopus.

This food is highly valued in the country, but this delicacy must be consumed with caution since some parts of the octopus may still be moving due to its freshness. The animal's suckers remain active even after death, which could adhere to the throat, causing choking. It is highly recommended that if you decide to try this dish, cut it into very small pieces and chew each piece very well.

Another dish that includes fish in Asian cuisine and can be very dangerous is Echizen Kurage, a food consumed in Japan, China, and Korea. This preparation is considered a true delicacy in these regions of Asia, but consuming it poses a risk that few dare to take. Its main ingredient is a giant jellyfish that inhabits the seas and oceans of the area, and its taste is highly toxic yet delicious.

Extreme caution in cooking is required, and a preparation process must be followed to eliminate all toxic parts of the animal to avoid possible tragedies. If you dare to try this mysterious dish, make sure it is well cooked before tasting its jelly-like flavor.

Another dish you should be very cautious about during your trip to Asia is raw blood pudding, also known as Tiet Canh. This preparation is traditional in Vietnam and is made with fresh blood from birds or pigs. The main problem with this culinary specialty is that the animal's blood does not undergo any cooking or preparation process that eliminates harmful elements from the product.

Birds and pigs, even if raised for consumption, harbor a large amount of harmful bacteria in their blood that can jeopardize human health. Consuming it can lead to bacterial infections that require immediate medical attention. Although this dish is widely consumed by Vietnamese people, it is advisable to avoid it on your trip to Asia.

This is one of the most dangerous dishes in the vast array of culinary options in Asia. It is a typical product of Japan that causes hundreds of deaths each year and that you should avoid during your trip to the country. We are talking about pufferfish, also known as Fugu. Its seemingly harmless and delicious appearance catches the attention of diners, but inside it contains a deadly neurotoxin known as tetrodotoxin.

This element is found in the fish's skin and liver, and if not properly removed, it could cause irreversible damage to the consumer. To avoid such poisoning, its preparation is only allowed by specially trained chefs with years of training who know how to completely eliminate the toxin. Currently, there is no antidote for the lethal poison of pufferfish, so if you wish to consume it, it is advisable to do so in specialized restaurants.

As has been proven, Asian cuisine is full of delicious yet deadly aquatic animals. Blood clams are no exception. This traditional dish from Southeast Asia must be consumed with great caution as it can be highly toxic. Its name comes from a reddish liquid found inside that is responsible for many food poisoning cases in humans.

The problem arises from the area where these clams inhabit; their location in low-oxygen areas of the sea means they feed on viruses and bacteria to survive. Common preparations such as cooking or quick boiling do not eliminate these pathogens that cause serious infections among consumers. Hence, it is another food to avoid during your trip to Asia.