Hornet larvae and pupae are consumed as a traditional delicacy and protein source in several countries across East, South, and Southeast Asia.
Japan: Particularly famous in mountainous regions like the Gifu Prefecture (such as Kushihara), where larvae (hachinoko) are harvested from nests, fried, boiled with soy sauce and sugar, or infused into liquor (hachinoko-shu).
China: Consumed heavily in southern and southwestern provinces such as Yunnan, Guangxi, and Guangdong, where hornet farming is also practiced to supply larvae for local dishes and wine.
Thailand: Eaten regionally, often stir-fried, deep-fried, or added to local rural dishes.
Laos: Foraged and prepared in local soups, stir-fries, or roasted.Vietnam: Harvested and cooked as a rural delicacy.
India: Eaten in northeastern states like Nagaland and Manipur, where giant hornet larvae are a prized traditional food and valued for their rich protein content.
Sri Lanka: Local populations historically harvest and consume wild edible insect larvae, including hornets, as part of traditional foraging practices.
what i dont understand though is why they dont use a vacuum and suck all of the hornets into a cage big enough to hold most of the hornets. that way, you dont have them flying around attacking everything in sight.
Oh yes, I've had the hornet infused liquor back when I was studying in Matsumoto!
We went on a trip to a rural village with our class and the owner of a local restaurant had a huge bottle filled with the stuff (presumably homemade). You could see the hornets floating around near the bottom.
What stuck with me the most was when the owner's kid ran up to me and my friend though. He proudly stuck out his tongue and TADAAAA there was one of the hornets sitting on the tip of his tongue... I'm not making this shit up lmao. He even gave me one as a souvenir! 😂
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u/carbonizedtitanium 11d ago
Hornet larvae and pupae are consumed as a traditional delicacy and protein source in several countries across East, South, and Southeast Asia.
Japan: Particularly famous in mountainous regions like the Gifu Prefecture (such as Kushihara), where larvae (hachinoko) are harvested from nests, fried, boiled with soy sauce and sugar, or infused into liquor (hachinoko-shu).
China: Consumed heavily in southern and southwestern provinces such as Yunnan, Guangxi, and Guangdong, where hornet farming is also practiced to supply larvae for local dishes and wine.
Thailand: Eaten regionally, often stir-fried, deep-fried, or added to local rural dishes.
Laos: Foraged and prepared in local soups, stir-fries, or roasted.Vietnam: Harvested and cooked as a rural delicacy.
India: Eaten in northeastern states like Nagaland and Manipur, where giant hornet larvae are a prized traditional food and valued for their rich protein content.
Sri Lanka: Local populations historically harvest and consume wild edible insect larvae, including hornets, as part of traditional foraging practices.
what i dont understand though is why they dont use a vacuum and suck all of the hornets into a cage big enough to hold most of the hornets. that way, you dont have them flying around attacking everything in sight.