地球少年 THE EARTH BOY

1994年地球生まれ。慶應義塾大学卒。幼少期より地球を愛し、あらゆる野生の恵を味わう。昆虫食歴23年。「ラーメン凪」やミシュラン一つ星「四谷 うえ村」で修行し、食材としての昆虫の可能性を探求。現在は、数千匹の生き物と同棲しながら、虫料理開発、ワークショップ、執筆、講演と幅広く活動。狩猟免許や森林ガイド資格保持。 Born in 1994 on Earth. Graduate of Keio Univ. Specialist of entomophagy, with an experience of eating insects for over twenty years. Yuta has had culinary training at Michelin one star restaurant “Yotsuya Uemura”, and at a ramen restaurant “Ramen Nagi“. The CRICKET RAMEN produced by Yuta, has been highly regarded as the BEST insect food. Living with thousands of insects, he actively promotes insects as a food, through producing recipes and workshops, writing articles, and speaking publicly. Yuta is also a certified hunter and forest expert.

発酵家 FERMENTER

1995年生まれ。東京農業大学大学院卒業。醸造学修士。在学中は味覚の研究を行う。発酵や食についての豊富な知見をもち、ANTCICADAでは製品開発やドリンクの選定を行う。 フルーツブランデー蒸溜所 「Mitosaya薬草園蒸留所」や日本酒べンチャー「WAKAZE」、酒粕のリユースによる循環型蒸留プラットフォーム「Ethical Spirits」の商品開発にも携わる。 Born in 1995. Graduated from Graduate School of Tokyo University of Agriculture. Earned a masters degree in brewing and obtain a profound knowledge on fermentation and food.Currently studying about sense of taste. In charge of product development and selection of drinks at ANTCICADA. Also involved with product development for 「Mitosaya botanical distillery」, a fruit brandy destillery, 「WAKAZE」, a venture company of Japanese sake, and 「Ethical Spirits」, a sake lees reuse platform for circulate distillation.

はらぺこむし THE HUNGRY BUG

1993年生まれ。東京農業大学卒。祖母が壱岐島で営む和牛繁殖の手伝いをきっかけに自然 を愛するように。在学中は、北海道で農業、漁業に没頭し、卒業後は林業にも従事。一次 産業への関心が強く、ANTCICADAでは虫をはじめとした食材の調達や、ケータリング業務を担当している。虫取りを新たな産業にする事を目標としている。 Born in 1993. Graduate of Tokyo Univ. of Agriculture. Hiromi has experience in working with agriculture, forestry and fishery in Hokkaido. She works in the office for ANTCICADA, procuring ingredients. She loves eating, and eats more than anyone else.

料理人 CHEF

1992年生まれ。服部栄養専門学校卒。幼少期から魚が好きで実家の横の川で大半の時間を過ごす。自分で獲った魚を食べ、料理に目覚める。ミシュラン二つ星 「L’Effervescence」で、6年勤務後、持続可能な食を求めて、デンマークへ。「manfreds」「relae」「koks」で腕を磨き、帰国。趣味は素潜り。 Born in 1992. Graduate of Hattori Nutrition College. Spending his childhood by the river next to his house, Shota fell in love with fishes. After working at Michelin two star restaurant “L’Effervescence” for 6 years, he went to Denmark in search of sustainable food. He has had culinary training at 'Sustainable Award Restaurant’ "relae" ,”manfreds" and “koks" in Denmark. His hobby is spear fishing.