"James Silverton" > wrote in message
news:ABAJi.774$9r4.84@trnddc04...
> 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!
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not
>
----- Original Message -----
From: "James Silverton" >
Newsgroups: alt.food.sushi
Sent: Sunday, September 23, 2007 5:08 PM
Subject: Octopus for sushi


> 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!
>
>
> James Silverton
> Potomac, Maryland
>

Yes, Tako is neither raw nor a fish.
Traditionally it is used boiled.
That said, in some of the top Japanese restaurants you may find actual "raw"
tako.
Both Hatsuhana and Sushiden in Manhattan
often have this. Usually it's served as "Nama Dako" (raw tako) a sashimi
appetizer.

"If something is only par-boiled after an hour and a half, I hate
to think how much jaw exercise I'd get eating it raw! :-)"

Contrary to what you might expect, in raw form
Tako is very tender and nothing like when cooked.

Musashi