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!


James Silverton
Potomac, Maryland

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