While some consumers think eating insects is just gross, Japan has a rich culinary history of insects as food.
On a recent vacation in Tokyo, Takumi Yamamoto opted for a special lunch of cricket curry and silkworm sashimi, washed down with a water bug cider. The 26-year-old office worker, from the western prefecture of Hyogo, is one of scores of consumers across the world who have taken an interest in entomophagy, or eating insects, as bugs slowly become a more viable food source. As a child, Yamamoto said he sometimes snacked on soy-sauce basted grasshoppers.
Grasshoppers, silkworms, and wasps were traditionally eaten in land-locked regions where meat and fish are scarce, a practice that picked up amid food shortages during and after World War II, said Take-Noko manager Michiko Miura. “Recently, there have been advances in rearing things like crickets and mealworms for food, so the possibility of using insects as ingredients is really growing,” she added.
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