In a remarkable shift towards sustainability and traditional food choices, Japanese restaurants have been introducing entomophagy to their menus, featuring delicacies like silkworms and crickets. Locals and tourists alike have noticed this trend, indicating a return to ancient culinary practices in Japan.
While on vacation in Tokyo, Takumi Yamamoto, a 26-year-old office worker from Hyogo, decided to embark on a unique culinary adventure. He opted for cricket curry and silkworm sashimi, complemented by water bug cider, an experience he thoroughly enjoyed.
Yamamoto is part of a global movement taking an interest in entomophagy, the practice of consuming insects, which has gained popularity as bugs are increasingly recognized as a sustainable food source. The trend is driven by the growing awareness of insects’ potential to address global food challenges, especially with the world’s population projected to reach 9.7 billion by 2050.
The United Nations has acknowledged insects as a viable source of protein, given the negative impact of the livestock industry on climate change. Insects offer a promising alternative, providing high-quality and affordable nutrition amid concerns of global food security due to extreme weather events and conflicts.
While some might find the idea of eating insects unappealing, Japan has a longstanding tradition of incorporating them into their cuisine. Areas with limited access to meat and fish have historically turned to insects like grasshoppers, silkworms, and wasps for sustenance, a practice that gained popularity during and after World War Two, amidst food shortages.
Michiko Miura, the manager of Take-Noko, a Tokyo cafe known for insect cuisine, explains that rearing insects for food has seen significant advancements, expanding the possibility of using insects as ingredients in various dishes.
Several Japanese companies, like Pasco, a national bakery brand, Nichirei, a processed food maker, and Nippon Telegraph and Telephone, a telecom company, have ventured into bug-related ventures, offering products made from cricket flour and other insect-based treats.
Crickets, in particular, have been popularized in Japanese media, being used as powdered additives in school lunches and snacks, further fueling consumer interest in insect-based delicacies.
Takeo Saito, the founder of Takeo Inc, has been at the forefront of this trend, offering over 60 arthropod treats, ranging from cricket-studded curry to silkworm-casing sashimi and cider infused with water bug extract. The restaurant’s mission is to integrate insects into the culinary landscape, presenting them on the same table as vegetables, fish, and meat, making them more accessible and enticing to diners. As this movement gains momentum, Japan sets an inspiring example of embracing entomophagy for a sustainable and diverse gastronomic future.
