Remember the scene from the origional Indiana Jones movie? Indy and companions were seated at a sumptous feast, where the food was really horrible – some of it still trying to crawl or slither away.

Well I think there probably is not enough grossness in your lives, unless of course you have small children, which, I’m guessing most of you do not, or you would not have the time to sit there reading this.


The Japanese use insects in many recipes. If you were to go to a restaurant in Tokyo, you might have the opportunity to sample some of these insect-based dishes

  • hachi-no-ko – boiled wasp larvae
  • zaza-mushi – aquatic insect larvae
  • inago – fried rice-field grasshoppers
  • semi – fried cicada
  • sangi – fried silk moth pupae

“A very large edible insect is the palm weevil larva. It can be four inches long and more than two inches wide. The mature larvae are fleshy and grublike with a high fat content. These insects are collected from the trunks of palm trees. They are fried in a pot or frying pan. They are reported to be very delicious.” Data from the UK etymology dept.

Here is a particularly cruel and disgusting dish: “In Japan, order any living sea animal of your choice from the menu or just point in front of a tank full of fish, shrimp, squid, lobster, octopus or oyster. It will be served on your table within minutes, carved but still alive and with vital organs left intact. Ikizukuri means ‘prepared alive’ in Japanese and therefore freshness is the key for this Japanese food art – Shashimi – where live food is served in traditional decorative fashion.”  This one relly grossed me out. You can see the video at this website: Eating live food.

“To prepare a batch of crickets or mealworms:
Take the desired quantity of live insects, rinse them off and then pat them dry. This procedure is easy to do with mealworms, but fairly hard to do with crickets. To do so with crickets, pour them all into a colander and cover it quickly with a piece of wire screening or cheesecloth. Rinse them, then dry them by shaking the colander until all the water drains. Then put the crickets or mealworms in a plastic bag and put them in the freezer until they are dead but not frozen. Fifteen minutes or so should be sufficient. Then take them out and rinse them again. You don’t really have to clean mealworms, though if you want, you can chop off their heads. Cricket’s heads, hind legs, and wing cases can be removed according to personal preference; I like doing so, since cricket legs tend to get stuck in your teeth. You are now ready to use the insects in all kinds of culinary treats!” – manataka

Now that you are put off food for the rest of the day  . . . hamster out