|Octopus Spring Style (Sashimi octopus and sakura stewed tentacles topped with Japanese plum sauce)
Octopus Spring Style (Sashimi octopus and cherry blossom stewed tentacles topped with Japanese plum sauce)
The sashimi part is made with sliced octopus legs which are boiled at 114.8 ℉ for 2 hours. The texture is very tender however, they still have their unique elasticity. The tentacles are stewed with cherry blossom leaves which add a wonderful fragrance to them. The presentation is completed by a stunning Japanese plum sauce.
Photos: Naoko Takagi