The cicadas are coming. After a 17-year cycle, the bugs will be back in action this summer, invading warm regions where the species called Brood II is typically found. One chef plans to take advantage of the infestation and is planning a cicada-inspired menu at his Connecticut restaurant.
According to the New Haven Register, Bun Lai is the chef-owner of Miya's Sushi in New Haven, Connecticut. The popular restaurant, which was once nominated for a James Beard award, is no stranger to insects. Lai has served a Mexican grasshopper dish as well as fried rice with meal worms and crickets in the past.
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Now Bun Lai is preparing for cicada season. "I plan to get a big freezer for them. I'm going to catch a whole bunch of them and preserve them for future eating. I plan on eating a whole bunch of them myself," said Lai. He is also considering using the cicadas in a themed dinner at the restaurant.
While for some cooking cicadas would be a marketing gimmick, Bun Lai is passionate about eating insects. "Insects are far healthier for our bodies than eating meat," he explained.
Bugs are often deep fried to help mask their unfamiliar flavors and textures, but Lai refuses to take the easy way out. He wants the inherently healthy insects to stay that way on his menu. His plan is to steam the cicadas with spices and herbs. He will also feature a preparation similar to a crab boil.
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Lai knows he's taking on a big challenge, but he is ready to show the world the culinary uses of the ciacada. He explained, "The challenge is to take an ingredient that's abundant and nourishing and make it appealing to people. I'm not trying to gross people out. I'm not running a frat house. I respect the cicada."
Regardless of his respect for the cicada, Lai has a tough battle ahead. While some will want to try the bugs for the novelty of it, the crunchy critters are a difficult sell to unfamiliar palates.
Would you order cicadas?
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