"James Silverton" wrote in message
news:jEOJi.4512$Nn4.2596@trnddc02...
Musashi wrote on Mon, 24 Sep 2007 12:32:11 GMT:



M Yes, Tako is neither raw nor a fish.
M Traditionally it is used boiled.
M That said, in some of the top Japanese restaurants you may
M find actual "raw" tako.
M Both Hatsuhana and Sushiden in Manhattan
M often have this. Usually it's served as "Nama Dako" (raw
M tako) a sashimi appetizer.

M "If something is only par-boiled after an hour and a half, I
M hate to think how much jaw exercise I'd get eating it raw!
M :-)"

M Contrary to what you might expect, in raw form
M Tako is very tender and nothing like when cooked.

Interesting! I must look out for it tho' I don't think I've ever
seen the term "Nama Daiko". I was also most intrigued by the
picture in Maramatu Morimotu's book of a large diakon actually
being used for tenderizing!



It occurred to me later that the "shokkan" (tasting consistency, texture) of
cooked and
raw Tako is very very similar to the difference between cooked clams and raw
clams.
I should have mentioned this.
In both NY places where I've had it, it wasn't on the menu.
It may be worth asking if they have Nama Dako.
M