We usually talk about ways to control pests and keep them away from your kitchen. This
month we’re turning the table…pun intended! Why? More and more people are
rethinking the place of insects in their lives and are actively promoting them as a form of
nourishment.
The fact is insects have been a food source for centuries, usually in what we would
consider distant exotic locales. Increasingly, this attitude isn’t limited to far-off places. As
people discover how insects can be tasty and even healthy food alternatives, you can
find bugs on the menu in the United States, Canada, Australia, and Europe. They’re
packed with protein, low in fat, and require fewer resources to raise than meat. From
crunchy snacks to protein powders, edible bugs are crawling into modern kitchens in
surprising ways.
Read on to learn about a dozen of the most popular edible insects—and how they’re
served around the world.
- Crickets – United States, Canada, Europe, Australia
Crickets are the most common edible insect in the Western world. You’ll find them
roasted for snacking or ground into cricket powder to make protein bars, cookies, or
even pasta. The powder has a mild, nutty flavor, kind of like sunflower seeds.
Companies like Exo and Chirp Chips make cricket-based foods you can buy online or at
health food stores. - Grasshoppers (Chapulines) – United States (Mexican restaurants), Europe
Popular in Mexico, grasshoppers are making their way into tacos and bar snacks in
trendy restaurants across the U.S. and Europe. They’re usually toasted with lime, chili,
and garlic until they’re crispy. The taste? Salty, spicy, and just a little earthy—kind of like
roasted sunflower seeds with a kick. - Mealworms – Netherlands, Belgium, Germany
Mealworms are the larva of darkling beetles and are used in many snack foods across
Europe. You can find mealworm chips, protein bars, and even burgers made with
mealworm meat. They have a light, nutty flavor and a soft texture when cooked. - Silkworm Pupae – Japan, South Korea
These little bugs are a byproduct of the silk industry and are eaten in soups, stews, or
fried and sold at festivals. Called “sanagi” in Japan and “beondegi” in Korea, they have
a briny, shrimp-like flavor and a chewy bite. - Cicadas – United States (Eastern states during brood years)
Cicadas pop up every 13 or 17 years in huge numbers, and some adventurous
Americans are ready with their frying pans. People boil, sauté, or roast them before
adding them to pizzas or pastas. Cicadas taste like asparagus or mild shrimp and have
a soft texture.
- Ants – Japan, Denmark, United Kingdom
Certain restaurants in Europe and Japan serve fancy dishes using ants. Leafcutter or
lemon ants are often used because they have a naturally tangy, citrus flavor. They’re
typically used as garnish on desserts or fancy fish dishes to add crunch and flavor. - Mopane Worms – Available in specialty stores in the U.K. and Canada
Originally from Southern Africa, mopane worms are high in protein and sometimes show
up in exotic food shops. They’re usually dried and rehydrated for cooking, served in
sauces or stews. The taste is often described as meaty and earthy—sort of like beef
jerky. - Wasp Larvae – Japan
In rural Japan, especially in Nagano, wasp larvae are a traditional delicacy. Called
hachinoko, they’re simmered in soy sauce and sugar until caramelized. They’re sweet
and crunchy—surprisingly snackable! - Scorpions – United States, Europe (novelty snacks)
Though they’re arachnids (not insects), scorpions are sold in lollipops or chocolate in
candy shops in the U.S. and U.K. They’re usually fried first to make them safe to eat.
The taste is similar to shrimp or soft-shell crab. - Dragonflies – Japan, available at food festivals
In some parts of Japan, dragonflies are boiled or fried and eaten whole. They have a
crispy texture and taste like soft-shell crab with a bit of sweetness. - Buffalo Worms – United Kingdom, Netherlands
Buffalo worms are similar to mealworms but smaller. They’re used in energy bars and
baking flour and are easy to sneak into your diet without noticing. They have a mild and
slightly nutty flavor. - Termites – Australia (Indigenous food traditions)
Aboriginal communities in northern Australia enjoy raw and roasted termites. They have
a slightly minty or carrot-like taste, depending on the species. Termites are also being
explored as a protein option in sustainable food startups.
Eating insects might sound strange, but it’s normal in many cultures—and is catching on
in highly developed countries. Bugs are packed with nutrients, require fewer resources
to raise, and offer a tasty (and sometimes crispy!) alternative to traditional foods.
Has reading this inspired you to sample some bug-based foods? Insect preparation is
one of those things best left to experts. Unless you’re a trained and experienced
naturalist, we advise against gathering bugs from the yard and cooking them yourself.
Instead, start small and safe by grabbing a bag of cricket chips or a protein bar made
with insect powder. They’re available online or over the counter in well-known stores.
You might be surprised how tasty the future of food can be.
Perhaps you’re already a fan. If so, let us know your experience in the comments below!
Maybe you’re not ready to make the leap but are being bothered by uncontrolled pests
in your home or business. If so, contact us at (405) 679-8729. We’re here to help!
