Harumi Tsukahara, 91, hurled 1,000 locusts weighing a total of 6 kg into a large pan, stirred them with a large rice scoop and boiled them thoroughly in soy sauce, sugar and sake for one hour.
"Now, they are ready. They are less salty," she said as she scooped the brownish-red locusts.
Tsukahara Delicacy in Inadani, Nagano Prefecture, founded 72 years ago, sells boiled locusts and Tsukahara has been preparing them for 60 years.