Sardine-Flavored Ice Cream

In 1994, the Japanese Patent Office granted Sato Shigeaki a patent for sardine-flavored ice cream. In his patent application, Shigeaki explained that his intention was to to promote the fishing industry by encouraging children who don't like fish to eat them. He also provided the basic recipe for his sardine ice cream. It involved cooking the sardines with onions, soybeans, rice wine, and walnut paste. Then adding this concoction to a base of chocolate ice cream.

This patent enjoys a somewhat unusual distinction. In 1997, European patent examiner Bernard Delporte revealed that it was the most common search request received by his office. He added, "No one believes that it actually exists until they've called it up and seen it themselves."

However, further research reveals that sardine ice cream was just the tip of the iceberg of Sato Shigeaki's grand vision. Apparently he imagined using oddball ice cream flavors to boost a broad range of different industries. As seen by the other patents he was granted:

Patent JPH08275731A: White Cedar Ice Cream
PURPOSE: To enable sales of an ice cream in different types of industries such as the lumber industry and the paper-manufacturing industry, to promote activation of enterprises and to sell the ice cream as a prescribed commodity as a local product by combining white ceder as a tree with ice cream to develop an epoch-making food.
CONSTITUTION: This ice cream is obtained by mixing a naturally extracted edible white ceder spice with an ice cream, mixing a pie dough with an edible white ceder spice, baking the mixture to give a pie, grinding the pie and mixing the flour with an ice cream or combining these ice creams with a designed cake forming a leaf or a twig of white ceder.

JPH06233656A: Sunflower Ice Cream
PURPOSE: To obtain an ice cream of sunflower as a local product.
CONSTITUTION: An ice cream base comprising honey of sunflower is mixed with a sunflower paste prepared by making seeds of sunflower into a paste to give an ice cream. The ice cream is topped with a material obtained by mixing seeds of sunflower roasted by an oven with caramel to give the objective ice cream of sunflower.

JPH11137180A: Salmon Ice Cream
PROBLEM TO BE SOLVED: To obtain salmon-contg. ice cream by mixing salmon in ice cream, and to provide a method for producing the above dessert, intended to offer a new commodity using salmon in the districts noted therefor and accomplished by proposing a technology to lower the freezing temperature of salmon and a second technology to remove the fishy smell inherent in salmon.
SOLUTION: This salmon-contg. ice cream is obtained by mixing salmon flesh boiled with alcohol during ice cream production process followed by chilling (freezing) the resultant mixture.

JPH06217700A: Chinese noodle seasoned with miso ice cream
PURPOSE: To provide a tasty ice cream-based Chinese noodle seasoned with miso intended to activate the relevant market as well as furnish consumers with joyfulness.
CONSTITUTION: Raw noodles are boiled with cow milk and then put into chilled cow milk and cooled. The resultant cooled noodles are boiled with a liquor comprising 80wt.% alcohol, 10wt.% miso and 10wt.% pig bone soup and infiltrated with the alcohol followed by cooling again. The resultant noodles are mixed with an ice cream base which has been separately prepared by incorporating an ice cream base with miso, followed by chilling, thus obtaining the objective ice cream-based Chinese noodles seasoned with miso.

JPH06217699A: Chinese noodle seasoned with soy ice cream
PURPOSE: To provide a tasty ice cream based Chinese noodle seasoned with soy intended to activate the relevant market as well as furnish consumers with joyfulness.
CONSTITUTION: Raw noodles are boiled with cow milk and then put into chilled cow milk and cooled. The resultant cooled noodles are boiled with a liquor comprising 80wt.% alcohol, 5wt.% of soy and 15wt.% seasoned shark fin soup and infiltrated with the alcohol followed by cooling again. The resultant noodles are mixed with an ice cream base which has been separately prepared by incorporating an ice cream base with a seasoned shark fin soup, followed by chilling, thus obtaining the objective ice cream-based Chinese noodles seasoned with soy.

JPH0998722A: Silk ice cream
PROBLEM TO BE SOLVED: To produce silk-contained ice cream perceivable by tongue and eyes that the ice cream contains silk by mixing silk, which is good for health, into ice cream and the unbaked dough of pie, and further spraying silk powder over the baked pie to lay it on the ice cream.
SOLUTION: Silk powder is added and mixed into ice cream base commercial or originally blended which has been sterilized by heating and cooled. Pie dough is also compounded with silk powder, and it is formed into a shape of a silk worm or a cocoon and baked. The pie is placed on ice cream. Silk powder is sprayed over the pie. This enables one to clearly perceive that the pie has silk and to directly taste the silk powder.

JPH08277399A: Cypress flavor for food
PURPOSE: To obtain a cypress flavor for food, having excellent deliciousness, taste and palatability and useful for the preparation of a cake, etc., by adding water to cypress wood chips, heating the chips to distill out a liquid component and removing the water from the liquid by evaporation.
CONSTITUTION: This cypress flavor is produced by adding water to cypress wood chips preferably mixed with false arborvitae wood chips, heating the chips to distill out a liquid component and removing water from the liquid by evaporation.

JPH06233655A: Beer ice cream
PURPOSE: To obtain an ice cream of beer taste having a mellowness and pleasantness to the palate.
CONSTITUTION: The alcohol degree of beer is weakened and mixed with a fresh cream, whole powder milk and a stabilizer so as to prevent the beer from becoming a sherbet state and blended with an ice cream base to give a beer ice.

JPH06343397A: Japanese rice wine ice cream
PURPOSE: To obtain a tasty ice cream having the taste of Japanese rice wine.
CONSTITUTION: The ice cream is obtained by adding SAKE (Japanese rice wine) lees to an ice cream base composed of sugar, cow's milk, an egg, fresh cream, skim milk powder, glucose and a stabilizer and cooling the resultant mixture.

Posted By: Alex - Sun Mar 29, 2020 - Comments (2)
Category: Food, Inventions

Cucumber Sandwich Patent

Artist Alex Stenzel not only invented a cucumber sandwich, but in 2006 he managed to obtain a patent for it. It's a design patent, but a patent nonetheless.

His idea was to hollow out a cucumber and stuff it with ingredients. He then used one end of the cucumber to plug up the other stuffed side. He called this a 'gorilla sandwich'.

The site offers some details about how Stenzel came up with his idea:

artist and philosopher, Alex Stenzel, 44, of Pacific Palisades, Calif., has developed a new kind of breadless sandwich that has taken the raw food community by storm. Stenzel's invention, known as the 'Gorilla Sandwich,' substitutes traditional sliced bread for a hollowed-out cucumber filled with kale, olives, mustard greens, walnuts and avocado - among other healthy ingredients.

The name 'Gorilla Sandwich,' according to Stenzel, was chosen after researching gorillas and discovering their diet consists of many greens that are high in protein.

"I'm very much into health," Stenzel said. "I've always been playing around with different types of herbs and different kinds of vegetables."

Stenzel, who is originally from an industrial area in Germany, came across this idea when confronted with a choice: eat his salad at home or store it inside a hollowed-out cucumber to make it portable enough to take to the beach with him. For Stenzel, who is a surfing enthusiast, the answer was obvious, and he was soon off to the beach to 'kiss the waves,' as he calls it, with his new edible invention. Stenzel also has had a world ranking for three different sports: tennis, mountain biking and the Iron Man World Championships in Hawaii in 1986.

"To reach the highest performance level possible, I experimented with different healthy diets," he said.

Stenzel has posted a series of videos on YouTube that provide complete instructions on how you can make your own gorilla sandwich.

Posted By: Alex - Wed Mar 25, 2020 - Comments (0)
Category: Food, Vegetables, Inventions

National Doughnut Queen 1952


Diane Scholen, left, and Pat Kizeminski, right (runners-up) place doughnut crown on Nancy Templeton, National Doughnut Queen

Posted By: Paul - Sun Mar 22, 2020 - Comments (4)
Category: Awards, Prizes, Competitions and Contests, Beauty, Ugliness and Other Aesthetic Issues, Food, 1950s

Sliced Mayonnaise

We recently reported that a Japanese company was selling a mayonnaise-flavored ice cream bar. Now more mayonnaise news has arrived from Japan.

The Japanese company Bourbon (which, despite its name, is not involved in the alcohol industry) has introduced sliced mayonnaise, describing it as a “sheet-like condiment.” It's advertised as a time-saver for those wanting to prepare a quick sandwich.

More info: Sora News

Posted By: Alex - Thu Mar 12, 2020 - Comments (4)
Category: Food, Mayonnaise

The Most Useful Mayonnaise

How useful is your mayonnaise? Not as useful as Durkee's!

San Francisco Examiner - Aug 21, 1927

San Francisco Examiner - July 3, 1927

Posted By: Alex - Thu Mar 05, 2020 - Comments (5)
Category: Food, Mayonnaise, Advertising, 1920s

Canned Wheat

In an effort to sell more wheat, the Kansas Wheat Commission invented canned wheat. It began selling it in 1961 under the brand name Redi-Wheat.

By 1963, the product was acknowledged to have been a flop.

Perhaps the problem was that it wasn’t clear what canned wheat was. A kind of oatmeal in a can? I'm not sure. The only description I could find was in an article in the Muscatine Journal (Jan 12, 1962), and it really didn't shed much light on the matter:

This ready-prepared wheat food takes its place in many different dishes from soup to dessert, reports Jewel Graham, Iowa State University extension nutritionist. To use “as is” in place of rice or potatoes, simply heat it in a little water for a few minutes before serving.

Emporia Gazette - Feb 23, 1961

Council Grove Republican - Feb 22, 1961
(Note the caption names all the men in the photo, but purposefully excludes the two female employees)

Posted By: Alex - Sat Feb 29, 2020 - Comments (9)
Category: Food, 1960s

Grins & Smiles & Giggles & Laughs

Posted By: Paul - Fri Feb 28, 2020 - Comments (1)
Category: Food, Humor, 1970s

Insect Butter

The latest effort to convince everyone to eat insects comes from Ghent University in Belgium where researchers tested whether people could tell the difference between waffles, cookies, and cake made with butter, versus butter combined with fat from black soldier fly larvae.

They claimed that a mixture of 75% butter and 25% insect fat was undetectable to people. And, in some cases, even a 50/50 mix of butter/insect fat couldn’t be detected.

So they’re hopeful that bakery products made with insect butter may soon be on shelves. They note:

Products with insects such as insect burgers have not yet proved to be a great success. Bakery products with insect fat are more likely to be appreciated, because the insects are merely a form of fat substitute.

More info: Ghent University

Posted By: Alex - Wed Feb 19, 2020 - Comments (2)
Category: Food, Insects

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Alex is the creator and curator of the Museum of Hoaxes. He's also the author of various weird, non-fiction, science-themed books such as Elephants on Acid and Psychedelic Apes.

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