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Insects from Denmark
Grasshopper garum is a modern fish-sauce-style seasoning made at the Nordic Food Lab in Copenhagen. Grasshoppers are blended with water and salt, mixed with barley koji, sealed and held at 40 °C for at least 10 weeks, then filtered and pasteurised. The koji's enzymes break the insect protein down into a salty, umami-rich liquid.
| Grasshoppers1000 g | [mouritsen2017][nfl2016] |
| Water300 g | [mouritsen2017] |
| Salt240 g | [mouritsen2017] |
| Barley koji250 g | Cooked pearl barley overgrown with the lab's house Aspergillus oryzae culture[mouritsen2017] |
| Starter | koji (Aspergillus oryzae on pearl barley) |
Total time across the recorded steps: 2.3 months – 2.4 months
What changes: White Aspergillus mould grows through the cooked barley
Cooked pearl barley is inoculated with the house koji and kept warm until the mould has overgrown the grain; it is used while still white.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Grasshopper garum is a modern fish-sauce-style seasoning made at the Nordic Food Lab in Copenhagen. Grasshoppers are blended with water and salt, mixed with barley koji, sealed and held at 40 °C for at least 10 weeks, then filtered and pasteurised. The koji's enzymes break the insect protein down into a salty, umami-rich liquid. Made in 5 steps over 2.3 months – 2.4 months. The longest step, seal and incubate warm, takes at least 2.3 months (Mouritsen O.G 2017) and runs at 40 °C (Mouritsen O.G 2017). Salt is at least 10 % (Mouritsen O.G 2017). Aspergillus oryzae does most of the fermenting.
| Main step | at least 2.3 monthsReported[mouritsen2017] | Seal and incubate warm |
|---|---|---|
| Temperature | 40 °CReported[mouritsen2017] | Seal and incubate warm |
| Salt | at least 10 %Reported[mouritsen2017] | Blend the grasshoppers with water and salt |
| Acidity | pH 4.9Measured[mouritsen2017] | Filter, bottle and pasteurise |
Grasshopper garum is a sauce from the same family as Roman garum, but it replaces fish with insects and uses barley koji at 40 °C, a method the Nordic Food Lab adapted from soy sauce making.
The recipe keeps salt above 10 % in the liquid, holds the mash under cling film to keep out oxygen, and pasteurises the bottled sauce at 72 °C for 15 s. FAO says edible insects can cause allergic reactions, and that people with a seafood allergy could react to them. It says it is doubtful that processing such as boiling destroys the allergens. It also says that for the great majority of people eating insects poses no significant allergy risk, especially with no history of insect or arthropod allergy. In one study, koji and tempeh-type fermentation of grasshopper (not a garum) lowered allergen-associated proteins such as tropomyosin by day 15. Not every form fell, and the study measured proteins, not allergic reactions. Treat the sauce as an insect allergen.
Every number is labelled with how it is known. How this atlas is made
In late June 2012 the Nordic Food Lab handed out a garum fermented from grasshoppers and wax moth larvae instead of fish at the MAD 2 symposium in Copenhagen, and posted its recipe on 2 July 2012. In the summer of 2013 it began separating the fermented mix into an "extra virgin" first pressing and a second press. In 2015 it made single-species garums from grasshopper, cricket, wax moth larvae, bee larvae and mealworm, after trials the summer before.
