JAPAN

Whilst there is no underlying medicinal framework as such, many of Japan’s traditional foods are credited with longevity (including anti-cancer) benefits

Pickling and dyeing “ume” plums using sea salt and perilla leaves, then sun-drying them before preserving them in ume vinegar

Soaking whole soybeans, and then steaming/boiling and fermenting them

Fermenting beans (usually soybeans) or grains (e.g., barley or rice) with salt and a bacteria called koji

Probiotics; digestive support; blood pressure lowering (amongst others)

Combining steamed rice or barley, rice cake powder, salt and hot pepper powder, then adding fermented soy flour to ferment the mixture over a period of three-plus months

Probiotics; antibacterial, cleansing and fat reduction effects are attributed to capsaicin in the hot pepper powder

Combining salted napa cabbage, garlic, ginger, fish sauce and various other ingredients, as well as Korean red pepper flakes, which is left to ferment for a few days

Boiling fresh turmeric, ginger, galangal, lemongrass, garlic, vegetables, chicken, coconut milk and other herbs and spices to make a soup

Antioxidant, anti-inflammatory, antibacterial and digestive support (amongst others)

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above Sago grubs are popular with the Kadazandusun in Sabah, Malaysia

above right After a quick fry, the taste and texture of the grubs changes completely

Feeding crickets

For some tantalising bug recipes visit www.next food.net

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There are around of insects to every human! Insects offer a solution to curbing world hunger The UN Food and Agriculture Organization (FAO) has held conferences on edible insects as a means of improving food security Eating insects is hardly new. For years, Cambodians have been eating tarantulas; Thai people love fried crickets They are very nutritious. For example, caterpillars contain more protein and iron than the equivalent quantity of beef mince We are spoiled for choice! There are around 1,000 varieties of insects that we can eat

food for thought 40 tonnes