EXOTIC FOODS
Exotic Foods
Unusual fareabounds in Bergen County, thanks to our ethnic diversity. But what may appear exotic and even weird tosome maybetypical fare to others of another culture. In fact, many of the dishes noted – whether of European, Middle Eastern or Asian original – shareacommonbond: Food had to be hunted. The animals eaten were ones close by, and all parts of the animal – including organs – were used. Today, many people embracethis“ nose-to-tail” eating and local sourcing approach for both ethical and financial reasons.
WRITTEN BY JOYCE VENEZIA SUSS
JOYCE CHINESE RIVER EDGE
WILD AND FARM-RAISED GAME
The benefit of eating game is that it is a lean protein. Game meatshave more earthy, mineral and grassy flavors than beef. They are typically cooked medium rare to keep them from drying out due to the lackoffat. Tell your server your desired temperature if you prefer more welldone meat. BAREBURGER in Edgewater has burgers made from elk, wild boar, duck or bison. Trythem on asprout or hemp milk bun, or wrapped in collardgreens. AOYAMA, an Asian fusion eatery in Wyckoff, serves pan-seared ostrich with amustard glaze berry marmalade sauce.
Alocal food truck, DARK SIDEOFTHE MOO, serves bison, yak, kangaroo, elk, alligatorand wild boar during occasional visits to Bergen County. Check its Facebook page or Twitter account to find out the daily schedule. Foodies have also discovered bone marrow, the soft stuff inside of bonesthat – when cooked – becomes delicious, gelatinous, fattymarrow. You can find it on the menu at
ORAMA in Edgewater.
SWEETBREADS
Sweetbreads are the thymus gland or pancreas of the calf, lamb and, lesscommonly, the coworpig. They have asmooth, creamy and soft texture. Due to their richness, they are best accompanied by a sauce to help balance the savory taste. While high in protein, they are also high in saturated fat and cholesterol. NOBO in Teaneck serves crispy veal sweetbreads with quince puree, maitake and enokimushrooms, acrisp shortpastry shell and veal sauce.
JAPANESE
Dine on sushi and sashimiwell beyond the common raw tuna or yellow tail, such as uni( sea urchin). The taste is creamy and savory – often eatenasthe last pieceto finish the sushi course. Uni is loaded with magnesium, a mineral reported to haveseveral health benefits.
Tobiko – raw flying fish roe – is another Japanese delicacy. Smaller and lessfishy than salmon roe, tobiko is loaded with vitamins, minerals and omega-3. Sitting on a bed of riceand wrapped in seaweed, the eggsare often topped with araw quail egg used to swish among the tobiko while chewing. The fish eggs are naturally orange but sometimes are dyed green with wasabi or black with squid ink to incorporate other flavors.
All of the above canbefound at most Japanese restaurants. However, uni is harder to find, especially between January and September when out of season.
10( 201) DINING | 2017 EDITION
CHINESE
JOYCECHINESE in River Edge serves authentic, peasantoriginated Szechuan dishes, including ox tongue and tripe in a spicy sauce; pickled chicken feet; frog with pickled pepper in a spicy broth; stir-fried luffa( the dried version of this fruit becomes the loofah scrubbing sponge); and fermented glutinous rice ball soup as adessert. LANSHENG in Wallington has awide rangeofexotic foods, including spicydry pig feet, duck tongue cooked with hot pepper, andspicy rabbit with taroroot.
GERMAN
KOCHER’ S MARKET in Fort Lee has many old-world specialties including bloodwurst, ablack sausagemade from minced pork fat, pig’ sblood and other ingredients; and headcheese, a meat-jelly terrine made with no cheese but with the flesh from theheadofacalf or pig setinaspic( a meat stock gelatin or consommé). Blood sausageispraised forits mineral and earthy flavors. Headcheese dates back to the Medieval Ages to preserve animal organs before the advent of refrigeration. Microbrews are often paired with thesetwo as alate afternoonsnack.
JEWISH
At KOSHER NOSH in Glen Rock, try the kishke( also known as stuffed derma), asausage made from intestines, suet( beef fat) and matzo. In colder months, you might find a special called petcha – jellied calves hoovesserved with aside of horseradish. Tryabeeftongue sandwich from MA’ ADAN in Teaneck, cooked long and slowfor rich flavor and soft texture.
KOREAN
Korean hot pots frequently include octopus, intestine organs and tripe( stomach), and can be found at many Korean restaurants in BergenCounty.
SO MOONNAN JIP in Palisades Park serves a spicy codfish head stew called daegoo meri tang, and broiled eel with a special sauce. GILMOK in Closter serves naejangtang, describedas a stew of internal organs.
LAO
PHO THAI-LAO KITCHEN in Maywood has both Thai and Lao dishes, but the Lao side of the menu offers unusual specialties such as frog legs in garlic sauce and ant egg salad.
TURKISH
Kokorec is a Turkish street food made from lamb or goat intestines. It’ s served as kebabsor in sandwiches at the Ridgefield restaurant named, appropriately, KOKOREC.
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MICHAEL KARAS / STAFF PHOTOGRAPHER