Hachinoko

Hachinoko are the plump, soft larvae and pupae of yellowjacket wasps. Once cooked, they look dark and glazed. They have a brilliant balance of sweet and savory flavors, tasting remarkably smoky, nutty, and buttery with a slight crunch.

How It's Made

Enthusiasts catch worker wasps and attach tiny "meat kites"—bits of fish or frog meat tied to a small streamer—so they can visually track the flying insects back to their hidden underground nests. Once dug up, the larvae are cooked tsukudani style, simmered slowly in a rich glaze of soy sauce and sugar until they beautifully caramelize.

The Story

Hachinoko is a treasured culinary tradition in the mountainous Chubu region of central Japan, famous for being a favorite dish of Japan's Emperor Hirohito. It is far more than just a delicious snack; it is a celebrated cultural event. Every November, the village of Kushihara hosts the Hebo Matsuri (Wasp Festival). Die-hard wasp fans swarm the town to eat hachinoko delicacies and compete in an amazing agricultural contest to see who has raised the absolute heaviest wasp nest of the year.