Tako is a common item on sushi restaurant menus, but people are often apprehensive to try it out. People have asked about it a lot during my career, and this page is all about answering the most common questions I heard.
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This tako page is part of an informative sushi and sashimi guide. Definitely check it out if you want to take your sushi game pro.
What is Tako?
Tako (たこ) is octopus. Octopus are cephalopods like squid and cuttlefish. It’s a firm-textured, mild-flavored item that’s common at sushi restaurants. If prepared properly and sliced thin, octopus makes excellent nigiri and sashimi.
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Is Tako Raw?
Sushi and sashimi octopus is practically always boiled. This softens it and brings out a sweeter flavor.
How Octopus is Prepared
Prepping octopus from scratch takes a great deal of effort. It’s standard practice to tenderize it somehow.
Legendary chef Jiro Ono will massage the octopus for at least 40 minutes. During the process, slime is repeatedly removed. Once the octopus is no longer slimy, it’s ready to be boiled.
I’ve worked at a Japanese restaurant where the chef/owner prided himself on his octopus. It would be beaten with a bottle repeatedly until it was tender. Afterward, it was boiled.
Many other restaurants will massage the octopus with salt. This helps remove the slime.
Check out this great video below from master sushi chef Hiroyuki Terada.
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Where is Tako From?
Most tako found in sushi restaurants in Japan and North America is sourced from northwest Africa and the Mediterranean. After it’s caught, the octopus is usually shipped to Japan where it’s processed. This octopus is often called madako.
A smaller octopus called iidako is also used to make tako in Japan. It’s caught in Japanese waters, as well as around Korea and eastern China.
Tako Sushi
Tako is common at sushi restaurants. It’s generally served as nigiri. Occasionally it’s used in chirashi and other sushi don too. However, it’s rare to find octopus in sushi rolls.
Tako Sashimi
Tako served as sashimi is another popular serving method. The thin slices make it easy to chew and enjoy.
This is my favorite way to enjoy octopus. I find that sushi rice gets in the way of the meatiness of the octopus.
Takowasa
Takowasa, or tako wasabi, is a popular dish at izakaya restaurants. It consists of raw octopus mixed with wasabi.
It’s chewy, spicy, and slimy. Yet it’s also pretty tasty. Takowasa is especially good when washed down with mildly sweet sake.
31 Days of Sushi
If you find this page useful or enjoyable, I suggest you check out some of the other content in my 31 Days of Sushi campaign. Every day in August I’ll share a new piece of content. Topics are centered around nigiri and maki sushi. I include sashimi info, as well.
What’s Your Opinion on Octopus?
I’ve found tako to be a love-hate kind of thing. What’s your opinion?
Also, if there’s a place you like that serves very good octopus, please share it below. Your comments are appreciated!