NEW HAVEN, Conn. — Connecticut chef Bun Lai is already known for his Mexican grasshopper dish and his fried rice with meal worms and crickets. But he might soon also be recognized as the cicada chef.
Lai, owner of Miya’s Sushi, tells the New Haven Register that he plans to fill a big freezer full of Brood II cicadas, once the red-eyed bugs’ 17-year life cycle brings them above ground for about five weeks.
“I’m going to catch a whole bunch of them and preserve them for future eating,” he said. “I plan on eating a whole bunch of them myself.”
Lai said cicadas, and insects in general have great nutritional value and are “healthier for our bodies than eating meat.”