夏にタコで呑む-Cooking Boiled Octopus-Japanese food【江戸長火鉢 90杯目】


Cooking Boiled Octopus
East Asian Common octopus (boiled)
It’s soft in summer
North Pacific Giant Octopus (boiled)
Cucumber
Cut it
Cherry tomato
Soy sauce
Vinegar
Sugar
Sesame oil
Roasted sesame
Chinese flavor of octopus, cucumber and tomato
Rice(cup 3/5) soaked with water for 30 minutes and Dashi(Bonito, Kombu) soup with the same amount of it
Soy sauce and sake (tbs 1)
Boiled octopus
Ginger
Cooking with solid fuel
In an easy-to-see point of view
Oil (olive oil etc)
Paint it
The famous production area of ​​Japanese octopus is Akashi of Hyogo Prefecture
Hyogo Prefecture is also a famous producer of sake
It’s dry sake
It gose well with octopus and other seafood
Cheers!
North Pacific Giant Octopus
Soft and light taste
East Asian Common octopus
Firm texture
Common octopus flavor
Leave the rice for 10 minutes when the fire goes out
Salt (rock salt)
Grilled East Asian Common octopus
It’s delicious with refreshing taste
Grilled North Pacific Giant Octopus
It’s soft even when baked and resembles squid
Because it’s coated with oil, it’s moist
Good smell of octopus and ginger
Okoge (scorched rice)
Add shiso
Good smell and taste of octopus
July 2 is the turning point of the season, so it is called “Hangesho”
There is a custom to eat octopus in western Japan on that day
Octopus caught in West Japan at this time is soft and easy to eat
It’s a refreshing taste so it’s good for hot summer
The octopus was delicious
I’m full!
Please look forward to the next.
Thank you for your viewing.

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