News Kyoto graduate student launches liquor made from moth-caterpillar droppings

Maruoka, who studies chemical ecology involving plants and insects, first encountered the droppings four years ago when an older coworker brought in a caterpillar of the gypsy moth. He and his colleagues, half-jokingly, dissolved the droppings in hot water and were amazed by the flavour and aroma, which he described as "like rich tea." The leaves consumed by the caterpillars undergo biofermentation within their bodies, altering the components before being excreted, resulting in a unique fragrance. Recognising the potential of this natural fermentation process, similar to that used in making black tea, Maruoka saw great possibilities in the droppings. He founded his company in 2023 and experimented with various combinations of caterpillar species and leaves, including cherry, chestnut, and apple. This led to the commercialisation of "Chu-hi-cha," which is also his company name. The products have attracted interest from top-tier restaurants and received professional endorsements.

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