Waiter, there’s a bug in my soup!

Don’t worry. It’s supposed to be there.

Imagine you’re touring Tokyo, Japan. What’s for lunch? How about cricket curry? Or almond tofu topped with beetle larvae?

At Take-Noko, you can order those dishes.

Take-Noko is a cozy second-story café. Insect art covers the wall. Beetles, ants, and cockroaches scurry in cages. You can also find insects on the menu.

Your stomach might be churning. But bugs are back on the menu in Japan.

Wait—back on the menu? That’s right. Japan has a rich history of eating crawly critters.

After World War II, some regions of Japan faced food shortages. Meat and fish were scarce. Instead, people ate grasshoppers, silkworms, and even wasps. In some places, the tradition carried on. Takumi Yamamoto grew up snacking on soy sauce-basted grasshoppers. He enjoyed Take-Noko’s buggy dishes.

“Everything was tasty,” says Mr. Yamamoto. “In particular, the water bug cider was quite refreshing and delicious, like a green apple.”

Take-Noko’s cider is infused with water bug extract. A whole insect floats on top. Some people say it tastes like shrimp.

Insect-eating is called entomophagy. Many people still find it gross. But around the world, it has gained popularity. In recent years, the United Nations has encouraged entomophagy. Insects make a sustainable source of protein. Populations grow fast. War and weather cause worldwide food issues. Could little creatures solve this big problem?

Take-Noko isn’t the only place cooking up crawlers. Several companies now make snack cakes from cricket flour.

One person’s yuck is another person’s yum. Crunching crickets and slurping slugs might sound sickening to you. But for many people, it’s tradition. And bug dishes are often nutritious!

If you saw insects on the menu, would you give them a try?

Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything. — Genesis 9:3