致命的“殺人黃蜂”也是一種松脆的美食

致命的“殺人黃蜂”也是一種松脆的美食

As zoologists and pest-control experts rush to eradicate the Asian “murder hornet” — the latest much-buzzed-about threat to invade our social feeds — gourmands in Japan can’t get enough of the crunchy, zesty snack.

動物學家和蟲害控制專家們正忙著消滅亞洲的“殺人大黃蜂”——這是最近備受關注的威脅，威脅要入侵我們的社交網絡——而日本的美食家們卻吃不夠這種酥脆可口的零食。

In more rural parts of Central Japan, giant hornets — which have infamously killed several people in recent years — have long been consumed in a variety of forms, and valued as a traditional source of cheap protein. The 2-inch long adult insects can even be found pan-fried and skewered for an on-the-go treat.

在日本中部較偏遠的地區(qū)，巨型黃蜂——近年來已造成數(shù)人死亡——長期以來一直以各種形式被食用，并被視為廉價蛋白質的傳統(tǒng)來源。這種2英寸長的成年昆蟲甚至可以用平底鍋煎炸，然后串起來，作為一種隨身攜帶的美食。

“People have compared it to a popcorn-y flavor without the butter,” Joseph Yoon, independent chef and founder of Brooklyn Bugs, told The Post. “Depending on how you prepare it, it can have different flavors.”

“人們把它比作沒有黃油的爆米花。”獨立廚師兼布魯克林蟲子公司(Brooklyn Bugs)創(chuàng)始人約瑟夫尹(Joseph Yoon)對《郵報》說。他解釋說：“根據你的烹調方法，它可以有不同的味道。”

Foodies in Tokyo have become big fans of a more upscale version of the exotic cuisine. Currently, more than 30 restaurants in the city have giant hornets on the menu, the New York Times reports. When they are steamed with rice they create a popular entree called hebo-gohan, and their drowned corpse and preserved venom are also key ingredients in some types of shochu, a clear distilled liquor of Japan.

東京的美食家們已經成為更高檔的異國風味美食的忠實粉絲。據《紐約時報》報道，目前，該市30多家餐館的菜單上都有大黃蜂。當他們用米飯蒸的時候，就創(chuàng)造了一種很受歡迎的主菜叫“河波高漢”，他們淹死的尸體和保存的毒液也是日本清蒸酒shochu的關鍵成分。

A festival called Kushihara Hebo Matsuri in the Gifu prefecture, a state in Japan’s central Chūbu region, is devoted to the daring murder hornet dishes. Like any state fair, prizes are awarded to largest nests, which are later auctioned to brave bidders.

岐阜縣(位于日本中部Chūbu地區(qū)的一個州)有一個叫Kushihara Hebo Matsuri的節(jié)日，致力于大膽謀殺黃蜂菜肴。像其他博覽會一樣，獎品都會頒發(fā)給最大的巢穴，然后再拍賣給勇敢的競拍者。