(201) Dining 2017 Edition | Page 12

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