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Octopus vulgaris

• Mediterranean (e.g., Spanish, Greek, Italian): Octopus is often braised or slow-cooked for a very long time, sometimes with wine, vegetables, and other ingredients. The result is an incredibly soft, often gelatinous texture that is meant to be eaten with a fork. The focus is on melding the octopus with the other flavors of the dish.
• Korean: Korean cuisine often features octopus in spicy stews or stir-fries, where the primary cooking method is a quick stir-fry or a braise in a rich, spicy sauce. While this can also result in tender octopus, the bold flavors of chili paste and garlic often take precedence over the subtle, natural flavor of the octopus itself. In some cases, live octopus (san-nakji) is even eaten raw.

Before any heat is applied, a critical step in Japanese octopus preparation is the rigorous pre-treatment.

• Massaging with Salt and Daikon: Unlike many Western methods that might simply boil or braise the octopus, Japanese chefs traditionally "massage" the octopus. This is done by rubbing it vigorously with coarse salt and, in some cases, grated daikon radish. This process serves multiple purposes:
• Tenderizing: The enzymes in the daikon, and the physical pounding, help to break down the tough fibers in the octopus, ensuring a more tender final product.
• Cleaning: It effectively removes the slimy coating from the octopus's skin, which would otherwise be unappealing.
• Pounding: For sashimi or sushi, the tentacles might also be pounded with a rolling pin to further tenderize them.

2. The Cooking Method: Gentle Simmering or Quick Blanching

The goal is never to cook the octopus until it's falling apart. Instead, the Japanese method seeks to preserve the "al dente" or springy texture.

• Gradual Submersion: One classic technique involves holding the octopus by its head and dipping the tentacles into boiling water. This is repeated several times, causing the tentacles to curl up into an elegant, appealing shape. The entire octopus is then submerged.
• Boiling in "Ocean-Salty" Water: The octopus is often boiled or simmered in water that is as salty as the ocean. This helps season the octopus from the inside out and helps prevent it from becoming bland.
• The "Slow Cook, Cool in Liquid" Approach: For a very tender result, the octopus is often simmered for a period (e.g., 50 minutes to an hour), and then, crucially, left to cool in the cooking liquid. This allows the fibers to relax and reabsorb moisture, preventing the octopus from becoming dry and rubbery. This is in stark contrast to many Mediterranean or Spanish dishes, where octopus is often braised with other ingredients for a long time, resulting in a much softer texture.

3. The Resulting Texture

The primary goal of these techniques is a texture that Japanese cuisine describes with specific words:

• Fuwa-Toro (ふわとろ): This compound word, often used to describe the ideal texture of takoyaki (octopus balls), means "fluffy and melting." It describes a soft, creamy interior that is the direct result of a carefully balanced batter and cooking technique.
• A Tender, But Firm Bite: For dishes like sashimi or nigiri sushi, the cooked octopus is sliced in a specific way to enhance its chewiness while still being easy to eat. It has a satisfying, firm chew without being tough or rubbery. This is a deliberate contrast to other cuisines that might aim for a more gelatinous or completely soft texture.