{"id":203224,"date":"2023-08-17T11:28:16","date_gmt":"2023-08-17T09:28:16","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/este-restaurante-de-insectos-de-tokio-incluye-en-su-menu-la-sidra-de-bicho-de-agua\/"},"modified":"2023-08-17T11:38:44","modified_gmt":"2023-08-17T09:38:44","slug":"this-tokyo-insect-restaurant-introduces-water-bug-cider-into-its-menu","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-tokyo-insect-restaurant-introduces-water-bug-cider-into-its-menu\/","title":{"rendered":"This Tokyo insect restaurant introduces water bug cider into its menu"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

The Take-Noko caf\u00e9 <\/strong>is already recognized worldwide for its insect-based menu, including dishes with crickets, sodas with cockroaches or tofu with larvae. Now, it is introducing a new creation that is, to say the least, experimental and exotic.<\/p>\n\n\n\n

The inclusion of traditional delicacies such as silkworms or crickets on restaurant menus is becoming increasingly popular in Japan. Especially after the UN <\/strong>declared insects a sustainable source of protein to feed an ever-growing world population, as an alternative to livestock farming and its negative impact on climate change.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

All of this has increased interest in the inexpensive, high-quality nutrition provided by insects. A practice that has thus spread to Take-Noko, whose manager, Michiko Miura<\/strong>, tells CNN<\/strong> about the significance of this trend during the food shortages during and after World War II; times when grasshoppers, silkworms and wasps were traditionally eaten in landlocked regions where meat and fish were scarce.<\/p>\n\n\n\n

This restaurant is just one of many venues or consumers that are exploring the world of entomophagy, or insect consumption, as bugs gradually become a more viable food source.<\/p>\n\n\n\n

The heyday of insect cuisine, of which Japan has a rich culinary history, has thus led this caf\u00e9 to continue to feature liquid concoctions such as Tagame cider, a carbonated beverage made from water bug extract, garnished with a dried version of the insect.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version. The Take-Noko caf\u00e9 is already recognized worldwide for its insect-based menu, including dishes with crickets, sodas with cockroaches or tofu with larvae. Now, it is introducing a new creation that is, to say the least, experimental and exotic. The inclusion of traditional delicacies such as silkworms or crickets […]<\/p>\n","protected":false},"author":285,"featured_media":203203,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15807,15802,1],"tags":[15824,18195],"class_list":["post-203224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro-en","category-news","category-sin-categorizar","tag-gastronomia-en","tag-japon-en","cat-15807-id","cat-15802-id","cat-1-id"],"acf":[],"yoast_head":"\nThis Tokyo insect restaurant introduces water bug cider into its menu - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. 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