Video: Bug Eaters Unite In Tokyo

Fried cicadas, wasp larvae rice and smoked cicada nymphs were all in season and on the menu at an insect club in Tokyo.

The Insect Cuisine Research Association, founded in 1999, has promoted the culinary use of insects not only for their nutritional value, but for their eco-friendly nature and sustainability.

The club’s founder, Shoichi Uchiyama has written a cookbook with his favorite bug recipes and continues to concoct different crunchy treats, such as chocolate and rainbow sprinkles cicadas, to try out at his next feast.

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