James Silverton wrote:
> Dan wrote on Sun, 23 Sep 2007 19:35:44 -0400:
>
> ??>> 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!
>
> DL> No, tako is par-boiled sushi.
>
> Well boiled, I'd say!

Should only be par-boiled..

--
Dan