Traveling from one city to another to discover the history, know-how and culture of a country or region through its culinary specialties is the definition of gourmet tourism. So which gourmet experience are you going to try? Chinese flies, grasshoppers from Japan or locusts from Thailand? The culinary discoveries are as vast as the world and we can only rejoice! Jiminis.co.ukoffers a wide selection of edible insects with varied tastes from European breeding. Find, among others, larvae of blackcurrant, Buffalo worms and locusts. They are of superior qualities and very adapted to the culinary preparation. At your pleasure.
A real culinary adventure
Larvae are used as a main ingredient in many Vietnamese dishes, whether roasted, raw or flavored. And even if they are beautiful and alive in the dish, they still require a minimum of preparation. For starters, live larvae are dipped in alcohol. Once they have cleared their toxins, they are washed and placed in a bowl of chili sauce. As for the taste and consistency, these impressive juicy larvae are similar in the mouth to egg yolk. In recent years, the trend has been towards edible insects. An exotic culinary experience that has a very specific name: entomophagy. At the aperitif or dinner, these little animals invest our plates.
Eating insects in Europe
Although insects are regularly consumed all over the world, it is a practice that is still struggling to find its place in eating habits in Europe but is developing. Awareness of the need to find other sources of protein is beginning to bear fruit and attitudes are changing slowly: we try to eat insects as an aperitif or insect candy or even sports products at the insect meal. And if entomophagy always leaves you skeptical, think of snails, frogs, oysters or other bad food that we consume regularly. What are they more appealing than insects at first sight? Nothing, except that they are anchored in our gastronomic habits, while insects are not.