WOODBRIDGE, CONN. — For Bun Lai, cicadas are mesmerizing to eat, their sweet, bitter flavor reminiscent of walnuts, chestnuts and adzuki beans, and their gently crunchy exterior giving way to creaminess, like a soft shell crab. Every technique for cooking them “brings out different tones and shades,” he said. Mr. Lai, 47, is the chef of Miya’s Sushi, his family’s sustainable sushi restaurant in New Haven, Conn. Besides being delicious, cicadas align with his mission to encourage diners to eat in an environmentally conscious way. They’re also a part of Mr. Lai’s heritage.

Source: New York Times May 24, 2021 18:22 UTC