Chef Turns Invasive Species Into Delicious Sushi

Chef Turns Invasive Species Into Delicious Sushi
Food & Beverage

Creator Bun Lai is adapting strange new ingredients for his menu, which responds to the ecological impact of overabundant creatures in the local environment

Laura Yan
  • 28 october 2016

Bun Lai, a sushi chef in New Haven, Connecticut, offers strange, invasive species instead of familiar seafood on the menu in his restaurant Miya’s Sushi. Instead of a tuna roll, you’ll find wraps topped with crispy wax worms, Asian shore crabs or dehydrated black soldier flies. In the wild, these species often wreck destruction on the environment around them. The insects, which appear daunting to most patrons, actually offer more benefits than say, supermarket steak. This might be a new way to offer delicious sushi.

Access this article for free
Fill in your email address below and we’ll get you signed up for 30-day access to our content and newsletters.
Already a member? Log in here

Learn About Our Membership Services

Need Research Help?
As a member you can ask us any research questions and get complimentary research assistance with a 4-day turnaround. Reports inclde stats, quotes, and best-inclass examples on research topics.
Remain Informed & Strategic
We publish several trends reports each month. By becoming a member you will have access to over 100 existing reports, plus a growing catalog of deep topical analysis and debrief-style reports so you always remain in the know.
See Trends Come To Life
Meet your peers and immerse yourself in monthly trend and innovation webinars and discounted conferences.
No search results found.