Tuna eyeballs served steamed or boiled, are a unique Japanese delicacy. The large, gelatinous eyes, which are often flavored with soy sauce and garlic, have a surprisingly mild taste with a slightly fishy flavor. You can find these in Japanese grocery stores, and they're compared to octopus, squid, or even a hardboiled egg as far as flavor and consistency go. And they're not small — one tuna eyeball is about the same size as a tennis ball. The Japanese practice of "head-to-fin" eating is deeply rooted in the concept of mottainai—a feeling of regret over waste—and respect for the life of the fish. This ethos encourages consuming every part of an ingredient, an approach woven into Japan's culinary traditions and reflecting a history of scarcity. Is tuna a staple in your home?

Spam was created by Hormel Foods in 1937 to be an affordable, non-perishable meat product during the Great Depression. The canned meat was a convenient and shelf-stable food for U.S. soldiers during World War II, and after the war, it became a staple in many countries, particularly in Asia and the Pacific, where it was integrated into local cuisines and remains a popular cultural delicacy. Spam is made from a blend of ground pork shoulder and ham hock, salt, water, modified potato starch, sugar, and sodium nitrate. And, if you've ever opened a can of the stuff, be assured the gelatin at the top forms naturally. Do you ever use spam in any type of a dish?