Mizudako Octopus Sashimi Salad
Octopuses are common on the markets along the Mediteranean Sea, especially Greece, italy and Spain.
Tey are also very common in Asia, especially Korea and Japan.
For people living in Tokyo, you will find plenty inside the Tsukiji Market.
As for people living in Shizuoka Prefecture, go and visit the Harbour in Numazu City!
There many kinds of octopus, some edible, some definitely not!
I will talk here about the main varieties found, sold and eaten in Japan!
Madako or “True Octopus” will be sold from late Autumn till early Spring.
50,000 tonnes are caught in Japan while 100,000 tonnes are imported, 60% fromm Morocco, 20% from Mauritania and some more from South Africa.
Boiled Madako from Japan
Boiled Madako from South Africa
It is very often found boiled in the supermarkets and are appreciated in salads, chyawanmushi, takoyaki and so on.
But lightly as sushi nigiri is probably the best!
Mizudako, also called Shiodako and Oodako is a large variety reaching up to 3 metres. It is caught in Autumn and Winter at depths bewteen 100and 1,000 metres in the Northern half of Japan.
It is usually sold frozen. It is then cut when half thawn for:
It is also very common boiled and pickled in rice vinegar.
Its eggs are a rare morsel eaten as sushi on a gunkan!
Iidako, also known as Komochidako or Ishidako are caught south of Hokkaido Island. They are comparatively small and do not measure more than 20 cm. A lot are caugt along the Korean Peninsula and China at depths down to 20 metres. They tend to lay their a bit everywhere, even inside empty cans at the bottom of the sea!
Imports have been increasing of late.
Iidago are much appreciated cooked whole with their eggs or
whole again, boiled or raw, as sushi on nigiri!
Chihirodako is local Shizuoka variety found at Numazu Harbour.
It is appreciated boiled or in Tenpura
Its tentacles, boiled, are popular as sushi nigiri!
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