The giant hornet, along with other varieties of wasps, has traditionally been considered a delicacy in this rugged part of Japan. The grubs are often preserved in jars, pan-fried or steamed with rice to make a savory dish called hebo-gohan. The adults, which can be two inches long, are fried on skewers, stinger and all, until the carapace becomes light and crunchy. They leave a warming, tingling sensation when eaten.