Why insect eating is seeing a resurgence in Japan

In recent years, the practice of entomophagy, or eating insects, has been gaining popularity in various parts of the world. In Japan, people are embracing the idea of consuming bugs as a sustainable and nutritious source of protein.

As consumers embrace the idea of incorporating insects into their diets, innovative businesses and chefs are creating exciting culinary experiences. Likewise, with the support of technology and research, insect farming is becoming more viable, offering a potential solution to future food challenges in the Island nation.

Trendsetting experiences

• As entomophagy gains traction, entrepreneurs and chefs in Japan are creatively incorporating insects into their culinary offerings.
• Tokyo-based startup Takeo, for instance, offers a variety of dried and packaged bugs, ranging from crickets to scorpions. The company has also collaborated with major firms like Nichirei to explore new bug-based food products.
• Take-Noko, a speciality cafe by Takeo, also allows curious consumers to sample insect-based dishes. One popular item is silkworm cocoon sashimi, which has a mild taste and a unique texture, resembling seafood sashimi.

• The cafe offers an array of bug-inspired delicacies, inviting customers to enjoy insects alongside vegetables, fish, and meat, treating them as a valuable addition to the dining experience.
• In 2022, a Western Japan high school introduced meals infused with powdered crickets in collaboration with a local startup that advocates the consumption of nutritious and eco-friendly insects.

Japan high school serves up edible crickets in meals https://t.co/CaK6uoS1I6

— coron (@coron_web) December 10, 2022

• Shoichi Uchiyama, Japan's prominent insect connoisseur, told Kyodo, a significant shift in attitudes towards bug eating in the past decade, as more people recognise the nutritional and environmental benefits of insects as a sustainable food source. He believes that entomophagy offers a promising solution for addressing food security issues and presents adventurous culinary experiences for those willing to embrace this eco-friendly and nutritious protein source.
• Gryllus, a Tokyo-based startup, is a notable bug-rearing business in Japan. They offer a variety of dried and packaged insects, such as crickets and mealworms, which can be used in various food products, from cookies to Thai green curry mixes. With labour shortages expected in Japan due to an ageing population, automated insect farming is on the rise too.

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Is bug eating new to Japan?

• In Japan, entomophagy is not entirely new. Historically, certain regions in the country have consumed insects as part of their culinary traditions, especially in areas where meat and fish were scarce.
• In particular, grasshoppers, silkworms, and wasps were delicacies enjoyed in land-locked regions.

Why the resurgence then?

• The interest in entomophagy has been revived due to several factors, including the growing global population and the need for sustainable food sources.
• Moreover, the impact of the livestock industry on climate change and the challenges of global food security have contributed to the increasing interest in insects as a viable protein source.
• Bugs are also low in fat and cholesterol compared to other foods high in protein like meat and fish.
• In 2013, a United Nations report promoted entomophagy as a way to address these issues, recognising that insects, particularly crickets, offer an efficient and eco-friendly protein alternative. Crickets are highly nutritious and require less land, water, and feed compared to traditional livestock, making them an attractive solution for the future of food.

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What about Indians?

• While Japan is experiencing a resurgence in entomophagy, some Indian communities have a long-standing tradition of consuming insects. In a few tribal belts of Jharkhand and Odisha, parts of Uttar Pradesh and the Northeast, entomophagy has been a part of the local diet for centuries.
• There are more than 300 such dishes documented across India.
• One of the well-known dishes is a spicy chutney made with roasted red ants. This traditional delicacy is highly revered and consumed for its unique flavour and perceived medicinal properties, as it is believed to treat various ailments and provide essential nutrients like protein, vitamin B-12, iron, zinc, magnesium, and sodium. 
• Fun fact: Gordon Ramsay, on his Great Indian Escape sat down with locals to make it from scratch, and tried it out.

• Some of the Naga tribes in the Northeast have a traditional practice of consuming spiders, insects, and worms, especially relishing delicacies like woodworms and silkworms as a source of sustenance and cultural significance.

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Well, till then, embrace the future, for even in the smallest of creatures, we may find the greatest of feasts.