Japanese Giant Hornet Tasty Treat

In the central Chubu region of Japan, the giant hornets are known for their aggression and excruciating sting. But they are seen as a pleasant snack and an invigorating ingredient in drinks. The giant hornet has traditionally been considered a delicacy in this rugged part of the country. The grubs are often preserved in jars, pan-fried or steamed with rice. The adult hornets which can be 2 inches long, are fried on skewer, stinger and all, until they become light and crunchy. They leave a warming, tingling sensation when eaten. The hornets can also give liquor an extra kick. Live specimens are drowned in shochu, a clear distilled beverage, In their death throes, the insects release their venom into the liquid, and it is stored until it turns a dark shade of amber. Hornets and their larvae nest in the boles of rotting trees or underground. The hunters lure hornets with a steamer attached to a piece of fish, and when it grabs the morsel and takes off, the hunting party goes on a steeplechase through woods. Upon finding the nest, the hunters stun the insects with smoke, then use chain saws and shovel to extract it. They are also considered as a cheap source of proteins in poverty-stricken rural areas. In Tokyo, the giant hornet is on the menu at more than 30 restaurants. The shots of homemade hornet liquor is sold for 2,000 yen, or about twenty dollars.