The liquor “Lepi Trail,” crafted with a focus on cherry leaves from Matsuzaki, Shizuoka Prefecture, is seen in this photo provided by Tsuyoshi Maruoka.
ITO, Shizuoka — A Kyoto University graduate student’s startup company has launched a high-aroma, rich-flavored liquor created using the droppings of moth caterpillars that fed on cherry leaves, a specialty of Matsuzaki, Shizuoka Prefecture.
The innovative product was developed by Tsuyoshi Maruoka, 29, a doctoral student at Kyoto University’s Graduate School of Agriculture. His startup, Chu-hi-cha, launched the product in November under the name “Lepi Trail,” which means the trail of an insect. The town of Matsuzaki is known for its cherry leaves used in Japanese sweets, but the number of producers has continued to decline. Maruoka hopes caterpillar droppings can become a catalyst for regional revitalization.
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 flavor and aroma, which he described as being “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. Recognizing 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, such as cherry, chestnut and apple. This led to the commercialization of “Chu-hi-cha,” which is also his company name. The products have attracted interest from top-tier restaurants and received professional endorsements.
Moth caterpillar droppings are seen in this photo provided by Tsuyoshi Maruoka.
Maruoka’s connection with Matsuzaki began with his search for cherry leaves to feed caterpillars. Although the Somei Yoshino cherry variety is found in Kyoto, where his university is located, obtaining leaves there is difficult because the trees often weaken. Meanwhile, Matsuzaki has been cultivating Oshima cherry trees for leaf production since around 1960, making it the leading producer in Japan.
In April of this year, Maruoka relocated to Matsuzaki to focus on crafting the ideal liquor with the perfect aroma and flavor. He used leaves from Matsuzaki’s Oshima cherry trees, fed to three species of moth caterpillars, including the apple hawkmoth, and used the droppings as the base for distillation and water extraction. The resulting liquor is characterized by a floral aroma derived from cherry leaves and a deep flavor with the depth of fermentation.
According to the Matsuzaki Municipal Government, the number of cherry leaf producers has drastically decreased from about 300 in 1987 to around 30 today, with a total cultivation area reduced to approximately 5 hectares due to aging farmers. While cherry leaves for Japanese sweets require a pristine appearance, the leaves used as feed for caterpillars do not. Maruoka commented, “By reducing the effort required for cultivation, I hope it can lead to the revitalization of abandoned farmland and the creation of local jobs.”
“Lepi Trail” is priced at 4,400 yen (about $28), including tax, for 110 milliliters.
(Japanese original by Koji Wakai, Ito Local Bureau)
AloJapan.com