Raw fish is not always at the top of peoples' favorite foods lists, but with the recent expansion of the sushi shops in North America it has become more tolerable, especially in the form of a yummy, tempura roll -- could people see insect sushi in the same way?
Texas-based sushi chef Peter Yung, of Austin’s How Do You Roll, is testing this theory and introducing edible insect sushi to his customers. This new kind of sushi called 'Spicy Insectopia Roll' is full of creepy crawlies: from mealworms to crickets.
However, according to taste tester Mandy of Prevention Magazine, you would never know that there are bugs in the roll based on your tastebuds alone. The rolls are made by frying up crickets in sesame oil and teriyaki, and rolled with seaweed, cucumber and jalapeño, topped with a trio of delectable sauce.
Insect-Infused Sushi
Peter Yung Sells Insect Sushi that is Unrecognizably Buggy
Trend Themes
1. Edible Insects - Opportunity to incorporate edible insects into different food products to introduce new flavors and sustainable protein sources.
2. Alternative Sushi Ingredients - Exploring unconventional ingredients for sushi rolls, such as insects, to create unique and adventurous dining experiences.
3. Sustainable Cuisine - Developing eco-friendly and sustainable food options, like insect sushi, to reduce environmental impact and promote ethical consumption.
Industry Implications
1. Food and Beverage - Incorporating insects into various food products, including sushi, to meet the growing demand for alternative protein sources and innovative flavors.
2. Restaurants and Catering - Introducing insect-infused sushi rolls as a niche offering to attract adventurous food enthusiasts and differentiate from competitors.
3. Sustainability and Environmental Services - Providing consulting services and solutions to food businesses interested in incorporating sustainable ingredients, like edible insects, into their menu offerings.