Hello, All!

I picked up a book by Masahara Morimotu (owner of restaurants in
NYC and Philadelphia) in Borders today . He gave directions for
preparing octopus for sashimi. This involves rubbing with rock
salt to get rid of the slime that coats it, beating to tenderize
("traditionally with a large diakon"!), and simmering in dashi
for 1 1/2 hours! It's not raw fish!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not