At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.

octopus

Tako (たこ) (八爪魚) Octopus – Most species are best during the winter and early spring months, but because of its popularity, octopus is often frozen to be eaten year round. The flavor of octopus is light, soft, and sweet, and when cooked correctly, should never have a rubbery bite.

kagoshima-octopus

Although it’s not unheard of to eat raw octopus, it’s most commonly consumed cooked. Boiling provides a better texture that is less chewy. In Japan, Takoyaki is a popular street snack made of a wheat flour-based batter and cooked in a special moulded pan. It is typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion.

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