|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