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| 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.
生だこと吸盤の桜煮
春の一品。46℃で2時間湯がいた、柔らかいのにタコの弾力も残した足の身は、その食感に感動せずにはいられません。また桜の葉と共に煮た吸盤は、しっかり味が染み込んで、春の香りと共に幸せな気持ちになります。添えられた梅肉の酸味がこの一品を完璧なひと口に仕上げます。
Photos: Naoko Takagi
