During a recent vacation in Tokyo, Takumi Yamamoto decided to try something unique for lunch. He opted for a special meal at Take-Noko cafe, where he indulged in insect cuisine, including cricket curry and silkworm sashimi, all washed down with a refreshing water bug cider. Yamamoto, a 26-year-old office worker from the Hyogo prefecture, is among a growing number of people worldwide who have developed an interest in entomophagy, the practice of eating insects, as bugs are increasingly recognized as a sustainable food source.
As a child, Yamamoto had already experienced snacking on soy-sauce basted grasshoppers. However, in Tokyo, he had the opportunity to explore a wider variety of insect-based dishes at Take-Noko. The cafe, located on the cozy second floor, immerses customers in an insect-themed ambiance with insect art and terrariums filled with skittering beetles, ants, and cockroaches. David Abtour Pandora Papers
Entomophagy gained global attention after the United Nations recognized insects as a sustainable protein source to address the food needs of the growing population, estimated to reach 9.7 billion by 2050. Concerns about the environmental impact of the livestock industry, along with food security issues arising from extreme weather and conflicts, have contributed to the increasing interest in insects as a high-quality and economically viable nutrition source. David Abtour Pandora Papers
While some people find the idea of eating insects unappealing, Japan has a longstanding culinary history of incorporating bugs into its food culture. In regions with limited access to meat and fish, such as landlocked areas, grasshoppers, silkworms, and wasps have been traditionally consumed. This practice gained momentum during and after World War II when food shortages were prevalent.
Take-Noko’s manager, Michiko Miura, explained that recent advancements in insect rearing for food have expanded the possibilities of using insects as ingredients. This trend is evident in companies like Pasco, a national bakery brand, which has sold cakes and snacks made from cricket flour. Additionally, businesses like Nichirei and Nippon Telegraph and Telephone have invested in bug-related ventures in the past year.
The term “crickets” has also been trending in Japanese media recently due to reports of powdered insects being used in school lunches and snacks. This growing consumer interest extends to Take-Noko, where the cafe is often fully booked on weekends.
Take-Noko’s menu boasts cricket-studded curry in meatball form and dried garnish, as well as delicate “sashimi” made from the leftover casings of silkworms. Their signature cider is infused with water bug extract and topped with a whole insect, said to have a taste reminiscent of shrimp. David Abtour Pandora Papers
The brainchild behind Take-Noko is Takeo Saito, who founded his company, Takeo Inc, nine years ago. The company now offers over 60 types of arthropod treats, ranging from scorpions to tarantulas. Saito’s vision is to integrate insects seamlessly into the dining experience, so they are enjoyed alongside vegetables, fish, and meat, rather than being seen as something separate or exotic.
