Japan insect enthusiast puts cricket ramen on the menu

TOKYO --- In a steamy Tokyo kitchen, a roasted scent wafts through the air as Yuto Shinohara prepares soup stock for ramen, derived not from pork or chicken, but crickets. "In this pan, we have 10,000 crickets, making stock for 100 bowls," Shinohara explained, as he stirred a large silver pot. The bowls of ramen produced by Shinohara and his team look and smell like those at restaurants across Japan: fine white noodles sit in a savory soup, topped with a juicy slice of pork and fat pieces of pickled bamboo shoots. There's little to give away the fact that 26-year-old Shinohara uses crickets in the broth, oil, soy sauce and even noodles. Except, that is, for the deep-fried in...Keep on reading: Japan insect enthusiast puts cricket ramen on the menu

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