Top 7 must-try insect dishes from around the world

If you are a non-vegetarian lover and up for some experimentation, there are cuisines that offer insects as a delectable treat, which come as appetizers and even main courses. Taste Atlas recently released the list of must-try insect dishes from around the world. Rich in protein, fiber, vitamins, and healthy fats, insects like crickets, silkworms, grasshoppers, and red ants are cooked into unique regional delicacies. From crunchy fried locusts to tangy ant chutneys and silkworm curries, these dishes showcase how communities have turned to nature’s most abundant resources for nourishment. Take a look.

It is native to South Korea and is made with silkworm pupae as the key ingredient. In order to prepare it, the silkworm pupae is marinated in sweet soy sauce, then boiled for a long time in water. The soup has a savory and sweet flavor with hints of soy sauce. In Korean pubs, beondegi soup is often served with alcohol on the side, states Taste Atlas.

Also known as Hon mhai, it is a traditional dish of Thailand and is made by deep-frying silk worms, then seasoning them with salt, pepper. Once fried, the silk worms turn crunchy and greasy, while the flavor is sometimes described as slightly bitter. Hon mhai silk worms are prized because they're rich in protein and some believe that they have medicinal properties, states Taste Atlas website.

This is also a South Korean dish and is categorised as a street food consisting of silkworm pupae insects. These tiny animals are usually boiled or steamed and then seasoned before they are served in small cups. Beondegi became a popular option during the Korean War when food was scarce, and there was a shortage of protein-rich ingredients.

It is a Japanese dish featuring insects as the key ingredient. It originates from the mountainous regions such as Nagano and Fukushima. The dish is prepared with rice grasshoppers or locusts that are cooked in a combination of soy sauce, mirin, and sugar, a method known as tsukudani. The dish is often served as a snack with sake, beer, or tea, but it can also be served as an accompaniment to main dishes.

This is a Thai dish consisting of a variety of fried insects such as crickets, beetles, worms, and grasshoppers. Once fried, the insects are traditionally served with a bit of pepper and soy sauce or fish sauce. This dish is very nutritious because the insects are a great source of protein. The flavors and textures are best described as nutty, salty, and crunchy. Malang tod is usually eaten as an afternoon snack, and it's often paired with liquor or beer. Some of the most popular types of malang tod include silk worms (hon mhai), waterbugs (maeng da), and grasshoppers (takatan).

These are fried bamboo caterpillars originating from Thailand. They're high in protein, low in fat, and some people believe that they have medicinal properties. The caterpillars are usually deep-fried in hot oil, and they become very crunchy in texture after the process.

These are red ants, which are collected once a year in the dry season from February until May. Their eggs (kai mod daeng) are some of the most prized edible insects due to their rich and pleasant flavor and medicinal properties. The ants and the eggs can be fried, used in omelets, or boiled in coconut milk for the preparation of a dessert called tom kati kai mod daeng.
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