In a steamy Tokyo kitchen, a roasted scent wafts through the air as Yuta Shinohara prepares soup stock for ramen, derived not from pork or chicken, but crickets…

Shinohara and his team had planned to open an insect cuisine restaurant named Antcicada in downtown Tokyo in April, but were forced to put it on hold because of the coronavirus pandemic.

Instead, they have designed a pack of cricket ramen that can be cooked at home, and have sold 600 sets online as of mid-May.

Watch the video above for more info on this enterprising young chef and his cricket creations.

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