Zazamushi
Sweet-soy river bugs from the Japanese Alps
Think of it as: Like candied soy-glazed crickets with a riverbank aftertaste
River bugs, slow-cooked into a winter treat.
What does it taste like?
Sweet and salty soy glaze with a faint, earthy bitterness.
SweetSpicySourSaltyFunkSmellTextureSlightly crunchy, then tender
What is it?
Aquatic insect larvae, mostly caddisflies, scooped from the Tenryu River in Ina, Nagano, and simmered in sweet soy. Gathered in the dead of winter by flipping riverbed stones.
How locals eat it
A local specialty sold in jars in Ina. Eaten with sake or spooned over hot rice.
Watch it
More videos on YouTubeWhere is it from?
🇯🇵Japan
CapitalTokyo
Populationabout 122 millionUN estimate for 2026
IndustriesCars, Electronic components and machinery, Tourism, Anime and games
Common surnamesSato, Suzuki, TakahashiFrom national statistics and surname surveys; rankings vary by source
HelloKonnichiwa
CurrencyYen
Fun factFunazushi is the ancestor of today's nigiri sushi
The flag🇯🇵 The "Hinomaru": a red circle on white, standing for the sun.
Best timeMarch to April for cherry blossoms and October to November for fall colors are the most popular.
Also trySushiRamenTempura
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MusicJ-pop Japanese pop that pairs perfectly with anime
SportBaseball
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MusicJ-pop Japanese pop that pairs perfectly with anime
SportBaseball
Shohei Ohtani (baseball; a two-way star pitching and hitting in the Major Leagues) World HeritageHimeji Castle and more National animalGreen pheasant (national bird) National flowerCherry blossom and chrysanthemum (unofficial) FestivalGion Matsuri (July, Kyoto)
Ingredients
- 200 g zazamushi (river insect larvae)
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp mirin
- 1 tbsp sake
Can't find it? Catching them is the hard part; jarred zazamushi can be ordered online in Japan.
How to make it (one way)
- In winter, flip riverbed stones with your feet and catch the larvae in a net downstream (a local fishing permit is required).
- Pick out debris and stones, then rinse well.
- Blanch briefly and drain.
- Simmer with soy sauce, sugar, mirin and sake until the liquid is gone.
- Cool and serve with rice or sake.
⚠️ Collecting them requires a permit from the local fishing cooperative. Never eat them raw.