In Cologne, Germany, there's a specialty called "Zwiebelmett," which consists of a mixture of raw ground pork, raw ground beef, and spices--sort of like steak tartar without the raw egg. It's eaten on a hard roll with dutch cheese, onions, and paprika. Once you get past the initial revulsion, it's pretty good. I once ordered the Cologne Cold Plate at a pub. It consisted of zwiebelmett, raw bacon, other raw cold cuts, vegetables, and raw blood sausage. I spent a little more time than usual in the restroom the next day.
Culinary adventures in Japan: fish brains, eel livers, raw duck, an anchovy-filled donut, ...