Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell. With an anise seed in its center, its coating comes in a variety of flavors, including anise, rose, and blackcurrant. As seen on Gastro Obscura.
Conceived in a dream, Hiyoko cakes are a specialty of the Fukuoka region in the northern part of Japan’s Kyushu Island. Originally sold to local miners, their super-cute shape continues to make them one of Japan’s most beloved treats.
Served by American Airlines in first class in the 1970s, this Chicago candy favorite has recently made a limited return to shelves after a two-decade absence.
This bubblegum-hued, peppermint-flavored pig is a Christmas Day tradition in Saratoga Springs, New York. After placing the pink porker in a velvet pouch, each family member gives it a thwack with an accompanying tiny metal mallet and shares a story of their good fortune from the past year. Once everyone...
Spicier and bigger than your average gummy bear, these Utah favorites are cinnamon-flavored and coated in chocolate. As seen on Gastro Obscura.
An herbal tablet and post-meal digestive that improbably became a favorite candy of Indian children in the 80's. Learn more about this nostalgic treat on Gastro Obscura.
For more than 100 years the Troyer family of Trail, Ohio has produced a rarity—all-beef bologna. Learn more about the pork alternative on Gastro Obscura.
We are a participant in Amazon and other affiliate advertising programs designed to provide a means for us to earn fees by linking to their websites.