Unique Food and Gifts

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.

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. 

Sam O'Brien Gastro Obscura Foods Editor

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...

Sam O'Brien Gastro Obscura Foods Editor

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.

A surviving, signature concession from the now defunct Crystal Beach Amusement Park in Fort Erie, Ontario, loganberry drink is sweet, tart, and an intensely dark purple.

What Oreos are to milk, these French cookies are to Champagne. Residents of Reims have been dunking these millennial pink biscuits in bubbly for over 300 years.

Tyler Cole COO

Sometimes you want to add vinegar to things, but you don’t want to get ’em wet. With this miracle powder, there’s no conflict.

Luke Thomas Engineer

Hand-harvested in the Central Valley of Oaxaca, Mexico, this salt is made from fruit-fed worms that are toasted and salted along with some Pasilla Mixe chiles.

Tao Tao Holmes Director of Trip Design and Operations

My grand uncle used to stock in boxes of Blenheim Ginger Ale at his farm. When I was a kid, it was the first thing I would seek out upon arriving for a weekend stay. I was proud to be the only one of my cousins who could drink the pink...

Luke Thomas Engineer

Can't make it to Scotland? Make its culinary specialty come to you—in a can.

Tao Tao Holmes Director of Trip Design and Operations

“Who do you know that makes their own cheese? This is a gift of nostalgia, adventure, culinary exploration, and might just start a new talent! Dairy free, vegan/paleo options also available!” — Sydney, Evanston, Illinois 

“A regional confectionary with a weird name that's a holiday tradition.” — Matthew Heigl, Brooklyn, New York

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka, which includes a blade of grass in the bottle. As featured in Gastro Obscura.

Tao Tao Holmes Director of Trip Design and Operations

Not only are they beautiful miniature works of art, these space-themed lollipops open a world of pun possibilities. Some suggestions: “I love you to the moon and back” and “I thank my lucky stars for you!”

Larissa Hayden Deputy Director of Events

Despite its grim name, this casserole-like dish hits all the marks of classic comfort food. It's commonly served at social gathering across the western United States.

Protein-packed chips that come in several flavors, are extremely tasty, and just happen to be made out of crickets.

Cara Giaimo Staff Writer