Dish

Inago no tsukudani

Grasshopper Tsukudani

Inago no tsukudani is made by boiling grasshoppers in a mixture of soy sauce, sugar, and mirin. The grasshoppers are then simmered until the liquid has been absorbed, resulting in a sweet and savory flavor. This dish is high in protein and low in fat, making it a healthy snack option. However, it may not be suitable for those with shellfish allergies as it contains chitin, a substance found in the exoskeletons of insects.

Asian cuisine› East Asian cuisine› Japanese cuisine

Insect Dish

Origins and history

Inago no tsukudani has been a popular snack food in Japan for centuries. It is believed to have originated in the Edo period (1603-1868) when it was served as a snack for samurai warriors. Today, it is enjoyed by people of all ages and is often sold in small packets at convenience stores and supermarkets throughout Japan.

Dietary considerations

Gluten-free, shellfish-free

Variations

Inago no tsukudani can be made with different seasonings, such as ginger or chili pepper, to give it a unique flavor. Some variations also include other insects, such as crickets or locusts.

Presentation and garnishing

Inago no tsukudani is typically served in a small dish or bowl. It is often garnished with sesame seeds or chopped green onions.

Tips & Tricks

To make inago no tsukudani, it is important to use fresh grasshoppers that have been properly cleaned and prepared. It is also important to simmer the grasshoppers slowly to ensure that they absorb the seasoning properly.