Recently Shinji and I visited a tako factory in Ibaraki to see how octopus are processed in Japan. I think in the area there were about 8 octopus factories. We were inspired to try a variety of recipes at home and here are some of the results. When we asked the octopus factory for their recipe suggestions we were told that in curry it was excellent. Which it was. A nice change from beef or chicken and the texture was great.
We ate the head meat as sashimi (not pictured) and it was very juicy while the tentacles were much more meatier (and not as juicy).
We also tried a Spanish style, Pulpo Gallego, which we also loved, over cooked potatoes with olive oil and paprika. Simple and delicious - and a nice contrast to how we eat in Japan.
Finally a simple Greek style salad with olives, olive oil, and lemon juice. Also very nice.
We made a few attempts at grilling and cooking the octopus, but the quality of what we had is so good it was best just sliced and served, without adding heat to it, which often toughens the meat.
And, have you ever seen the eyes of an octopus? Here is a great photo (on top) where you can see the eyes of the octopus!
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