Insect dishes

Sardinian and Corsican cheese containing live maggots

Beondegi (), literally "pupa", is a Korean insect-based street food made with silkworm pupae.

Escamoles (; , from azcatl 'ant' and molli 'puree'), known colloquially as Mexican caviar or insect caviar, are the edible larvae and pupae of ants of the species Liometopum apiculatum and L. occidentale var. luctuosum. They are most commonly consumed in Mexico City and surrounding areas. Escamoles have been consumed in Mexico since the age of the Aztecs. The taste is described as buttery and nutty, with a texture akin to that of cottage cheese. File:Escamoles, chahuis, chinicuiles y chapulines. Mercado de Tula.jpg Escamoles02.jpg|Escamoles al mojo de ajo

thumb|right|200px|Chapulines and chili flavored peanuts at an artisanal food market in Colonia Roma, Mexico City Chapulines, plural for chapulín (), are grasshoppers of the genus Sphenarium that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word chapolin (singular) or chapolimeh (plural).

dish

East African food

Catatos is a traditional Angolan dish made with fried caterpillars and garlic. It is often served over rice. The dish is a specialty of the Uíge Province in northwestern Angola.

Japanese dish