Buddy wrote:

> here's James Silverton's last post ->:
>
>> 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
>
> Watching Andrew Zimmern & Anthony Bourdain on the cooking show a couple
> of weeks ago and saw them in a restaurant (I think it was Jewel Bako) in
> NYC somewhere, very upscale, and they had raw tako where they took a
> fairly large tentacle and cut thin slices from it. These were thrown
> down on the prep table with some force so that the slices actually
> swelled up immediately.

I've ordered Aoyogi a few times cuz the chef smacks it down on the cutting
board.. makes those who aren't paying attention jump a bit. He said it
tightens the muscle, I think.

--
Dan