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!


James Silverton
Potomac, Maryland

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