Insect eating club attracts enthusiastic insectivores with bug parties in Tokyo. Roselle Chen reports.
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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.
Roughly 20 followers of the insect-eating culture meet to partake in a bug banquet that varies from the sweet to savory.
Thirty-one-year-old Makoto Itokawa could not contain her elation after biting into a deep-fried cicada.
SOUNDBITE: Makoto Itokawa, insect eater, saying (Japanese):
"Wow, it's delicious. The wings taste like nuts and the body tastes like fish or shrimp."
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.
A report released by the Food and Agriculture Organization of the United Nations (FAO) brought the culinary use of insects to consumers' attention earlier last year when it stated that said many insects contain the same amount of protein and minerals as meat, as well as the more healthy fats doctors recommend in balanced diets.
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