James Silverton wrote:

> 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!

No, tako is par-boiled sushi.

--
Dan