[Sold Out Success] Highly Anticipated New Flavors for Nagano's 'Silkworm' Popcorn! 'Butter Soy Sauce' and 'Ginger' Flavors Launch in April
Shinano Mainichi Shimbun Co., Ltd. announces the release of two new flavors, 'Butter Soy Sauce' and 'Ginger', for its popular silkworm pupa popcorn series, launching in April 2026 to further popularize sustainable insect foods.
📋 Article Processing Timeline
- 📰 Published: April 10, 2026 at 00:00
- 🔍 Collected: April 11, 2026 at 00:30 (24h 30m after Published)
- 🤖 AI Analyzed: April 19, 2026 at 23:21 (214h 51m after Collected)
Shinano Mainichi Shimbun Co., Ltd. (Headquarters: Nagano City, Nagano Prefecture), a regional newspaper in Nagano Prefecture—the heartland of Japan's insect-eating culture—will release two new flavors, "Butter Soy Sauce" and "Ginger," for its frying-pan popcorn containing silkworm pupae from Okaya City, Nagano. The new products will be available starting April 2026.
Following the release of the first flavor, "Black Pepper," in the spring of 2024, the product generated an unexpected level of response both internally and externally. Its impactful naming and appearance, combined with the surprising gap of being "unexpectedly delicious," led to consecutive sell-outs. In response, two new flavors were developed to appeal to an even wider audience.
## Development Background: Moving Beyond Reluctance to Spread "Delicious Experiences"
In 2022, Shinano Mainichi Shimbun launched the "Insect Future Project" to explore the potential of entomophagy in addressing environmental issues and food shortages, promoting Nagano-born insect foods domestically and internationally. The company has engaged in product development and sales, opened information hubs, and hosted events. The popcorn series was born through joint development with "Jimo-Shigoto," a regional problem-solving project by "CREATIVE TABLE Saiko," a team of young creators from Hakuhodo Inc. (Minato-ku, Tokyo). The goal was to provide a "trigger for experience" to those who have never tried insect food, resulting in an unprecedented product in this category.
After the launch of the first batch, many positive comments were received on social media and at storefronts, such as "I was scared at first, but making it was really fun" and "It has a shrimp-like savory aroma that pairs perfectly with beer." To accelerate this momentum and elevate Nagano's proud food culture of "insect eating" into everyday entertainment, the company adopted two flavors highly familiar to Japanese palates.
## Features of the New Flavors
- **1. Butter Soy Sauce Flavor: An Unstoppable Rich Umami!**
The classic butter soy sauce perfectly complements the aroma of the roasted silkworm pupae. The mellowness of the butter and the savory scent of the soy sauce enhance the nut-like richness of the silkworm. It is an approachable flavor that is also recommended as a snack for children.
- **2. Ginger Flavor: A Refreshing Kick for a Mature Taste**
In Nagano, it has long been a tradition in some households to use ginger when making candied silkworms. Inspired by this traditional combination, it has been adapted into a modern popcorn. The refreshing spiciness of the ginger cleanses the palate, making it an ultimate accompaniment to alcoholic beverages.
Following the release of the first flavor, "Black Pepper," in the spring of 2024, the product generated an unexpected level of response both internally and externally. Its impactful naming and appearance, combined with the surprising gap of being "unexpectedly delicious," led to consecutive sell-outs. In response, two new flavors were developed to appeal to an even wider audience.
## Development Background: Moving Beyond Reluctance to Spread "Delicious Experiences"
In 2022, Shinano Mainichi Shimbun launched the "Insect Future Project" to explore the potential of entomophagy in addressing environmental issues and food shortages, promoting Nagano-born insect foods domestically and internationally. The company has engaged in product development and sales, opened information hubs, and hosted events. The popcorn series was born through joint development with "Jimo-Shigoto," a regional problem-solving project by "CREATIVE TABLE Saiko," a team of young creators from Hakuhodo Inc. (Minato-ku, Tokyo). The goal was to provide a "trigger for experience" to those who have never tried insect food, resulting in an unprecedented product in this category.
After the launch of the first batch, many positive comments were received on social media and at storefronts, such as "I was scared at first, but making it was really fun" and "It has a shrimp-like savory aroma that pairs perfectly with beer." To accelerate this momentum and elevate Nagano's proud food culture of "insect eating" into everyday entertainment, the company adopted two flavors highly familiar to Japanese palates.
## Features of the New Flavors
- **1. Butter Soy Sauce Flavor: An Unstoppable Rich Umami!**
The classic butter soy sauce perfectly complements the aroma of the roasted silkworm pupae. The mellowness of the butter and the savory scent of the soy sauce enhance the nut-like richness of the silkworm. It is an approachable flavor that is also recommended as a snack for children.
- **2. Ginger Flavor: A Refreshing Kick for a Mature Taste**
In Nagano, it has long been a tradition in some households to use ginger when making candied silkworms. Inspired by this traditional combination, it has been adapted into a modern popcorn. The refreshing spiciness of the ginger cleanses the palate, making it an ultimate accompaniment to alcoholic beverages.