Updated: Nov 23, 2020
When it comes to 'food' there are whole lot of delicious and rare dishes out there waiting to be tried. You might be having your own favorite list of dishes. But when you expand your horizon you will come across new and most exotic food items in the world that are not only expensive but are really difficult to find and rarely found in the whole of the globe.
JAPANESE DENSUKE WATERMELON , THE BLACKEST OF THEM ALL
Densuke watermelons only grow in Hokkaido, Japan. The rind on the watermelon is visibly darker and the flesh is known to be much sweeter than the regular watermelons sold elsewhere. Prices for individual Densuke watermelons actually average around US$250, but top quality melons at auction pick up anything from $1000 to $4500, even going as high as $6000 one year. Auctions every year happen in June and draw quite a crowd, not to mention the amount of yen they pull in.
AMABITO NO MOSHIO, THE JAPANESE SALT
Moshio is the earliest known sea salt - produced by ancient Japanese nearly 2,500 years ago. Traditionally, ancient Japanese produced salt-ash. They produced it by spreading seaweed on the beach to dry between storms, rinsing the plants in an isolated saltwater pool, and then boiling the brine with bits of remaining seaweed in a clay pot over a wood fire to evaporate the water, crystallize the salt, and reducing the seaweed pieces to ash. This salt-ash mixture, Moshio, became the staple salt of the region.
Fennel pollen: the fairy dust
Peggy Knickerbocker, writing for Saveur Magazine, describes it thus: "If angels sprinkled a spice from their wings, this would be it." Many, many fennel flowers are need to create even a small amount of this pollen, making this spice nearly as expensive as saffron. The lovely flavor is like a much sweeter and more powerful fennel seed. Fennel pollen is popular in Italy, where cooks add to their olive oil for bread and make a fennel pesto. Fennel Pollen has a truly incredible flavor - imagine isolating a fennel seed, making it sweeter and then making it a hundred times more intense.
HOP SHOOTS, THE EXPENSIVE VEGETABLE You might think that no vegetable is worth €1,000 a kilo. In Belgium and Holland, you can pay up to €1,000 (£720) a kilo of hop shoots: the green tips of the hop plant – harvested from the parts of the plant that won't go on to produce the flowers used in creating beer. Not only are they the world's most expensive vegetable, given that they look a little like weedy tendrils of mint, they are also the world's most expensive veg that looks like a runty herb. They don't grow in a uniform row, so each one you pick requires you to hunch over and really hunt around. Plus they're tiny so you need to pick hundreds to fill a carrier bag.
PULE CHEESE, NOT JUST AN AVERAGE CHEESE A cheese that is even more expensive than cheese made of real gold. Yes, this Serbian cheese is worth more than the gold-flecked Stilton, Britain's "blingiest" cheese. Pule, the world's most expensive cheese, costs a whopping $1700 a pound. The first one is that it takes about 25 litres of donkey milk to make one kilogram of this white and crumbly cheese. For the sake of comparison – 10 litres would be the usual amount of milk needed to produce 1 kg of hard cheese. Furthermore, a jenny can give only 0.2 litres of milk, and since there are no milking machines that fit donkeys, all the milking (three times a day) has to be done by hand. Other than donkey milk, no other special or secret ingredient goes into making this cheese.
ALMAS CAVIARS, THE ROYAL CUISINE
Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. It is found primarily in the Caspian Sea, the world's largest salt-water lake. The Beluga sturgeon is currently considered to be critically endangered, causing the United States Fish and Wildlife Service to ban in 2005 the importation of Beluga caviar which originated in the Caspian Sea and Black Sea basin.The Beluga sturgeon can take up to 20 years to reach maturity. The fish harvested for caviar are often nearly 900 kg.The most expensive caviar is Beluga-albino caviar often called "Almas". Almas is produced from the eggs of a rare albino sturgeon between 60–100 years old, which swims in the southern Caspian Sea where there is apparently less pollution. There are very few of the albino variety left in the wild since the lack of melanin is a genetic disorder that only affects a few members of the species. 1 kg (2 lb 3 oz) of this almost white "black gold" is regularly sold for £20,000 (then $34,500)