Krillion Recorded answers
362 recorded answers
How to approach it
The quickest route is to sort candidate foods by the material of their outer layer rather than by cuisine. Ask what kinds of natural packaging exist: mineral, woody, fibrous, leathery, papery. Each of those suggests a different shelf in a market, and each shelf holds dozens of regional items that rarely appear in a Western supermarket. Work through the five materials one at a time and write down whatever surfaces, even if you have never eaten it. Then filter ruthlessly: the layer has to be removed by the eater, at the moment of eating, with real force or a tool. Anything merely washed, peeled like a fruit or softened by cooking gets cut. Finally, keep the strange regional names instead of the comfortable ones, since rarity is what pays.
Get a hint
Approach it through texture and effort: picture the surfaces a shopper meets in a market, from mineral crusts to woody husks, and note which ones resist a thumbnail.
A little more
Compare the gestures involved. Some coverings demand a lever, others reward a twist between the palms, and a few only give way when struck and checked by ear.
One step further
Then narrow to one item sold cheaply in ordinary market stalls, whose case is opened at the table with real force, and whose name sounds local rather than international.
Reveal answers 362
- HamaguriDeep Cut85points
- HeartnutDeep Cut85points
- HicanDeep Cut85points
- HīhīwaiDeep Cut85points
- Hog peanutDeep Cut85points
- Hoi laiDeep Cut85points
- Hokkai shrimpDeep Cut85points
- Horse clamDeep Cut85points
- Horsehair crabDeep Cut85points
- Horseshoe crabDeep Cut85points
- Hyacinth beansDeep Cut85points
- ʻAʻama crabDeep Cut85points
- Ice appleDeep Cut85points
- Ice cream beanDeep Cut85points
- Ishigaki clamDeep Cut85points
- Jackfruit seedsDeep Cut85points
- JangaDeep Cut85points
- Japanese goose barnacleDeep Cut85points
- Japanese spider crabDeep Cut85points
- JatobáDeep Cut85points
- Jelly palm nutDeep Cut85points
- JengkolDeep Cut85points
- Jinga prawnDeep Cut85points
- Johnstone River almondDeep Cut85points
- Jonah crabDeep Cut85points
- KaongDeep Cut85points
- Karuka nutDeep Cut85points
- KatusDeep Cut85points
- KeluakDeep Cut85points
- Kersting's groundnutDeep Cut85points
- Keyhole limpetDeep Cut85points
- Kiddi prawnDeep Cut85points
- King scallopDeep Cut85points
- Kola nutDeep Cut85points
- KorlanDeep Cut85points
- Kumamoto oysterDeep Cut85points
- Kurrajong seedDeep Cut85points
- Kuruma prawnDeep Cut85points
- Lady peasDeep Cut85points
- LambretaDeep Cut85points
- Land crabDeep Cut85points
- LimpetDeep Cut85points
- LingulaDeep Cut85points
- LocoDeep Cut85points
- LonganDeep Cut85points
- Lotus seedDeep Cut85points
- Lupini beansDeep Cut85points
- MakhanaDeep Cut85points
- Malabar chestnutDeep Cut85points
- MamoncilloDeep Cut85points
Why these answers count
Scoring here tracked rarity almost perfectly. The lone hundred-point entry, Beggar's chicken, earns its points because the clay crust is a technique as much as a food, so few players think of it at all. The eighty-five band is a long tail of regional produce and seafood: Ackee, Bambara groundnut, Baru nut, Bay scallop, Betel nut, Bladdernut, Blood clam. These are real, edible and correctly shelled or cracked, yet none of them is the first thing a hurried player writes, which is exactly why they sit near the top. The sixty-point band, fifty-three answers, holds the same logic one step down: correct but a touch more familiar, so more players converge on it and the shared credit divides. Anything that missed entirely most likely described a covering that is eaten, dissolved in cooking, or peeled without resistance. The lesson is that the game pays for specificity and obscurity together, not for being right.