"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