Chaotic and magic
Dashti Farakh and Safid Bandan Mountain Basakhshan
Kabukicho at Night (via 神酒 Coal)
2009-02-01
Chef Shoichi Uchiyama’s insect sushi: Yellow Hornet Larvae
Blanch the larvae in boiling water for 30 seconds, cool them off and serve with soy sauce and wasabi. Mr Uchiyama says: “The larvae need to be fresh and the best ones are those that you have just taken from a nest, still moving. Then they are sweet and creamy.”
Argentine Cockroach
Cut open shell, scoop out meat and fry with butter. Replace in shell to serve on top of salad. “It has no smell at all, but the texture of tender fish.”
