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Database: Tako: Difference between revisions
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[[File:ACSH DB Tako.png| | [[File:ACSH DB Tako.png|right|250px]] | ||
One traditional method of preparing octopus involved boiling and slicing the tentacles. The result is a {{Wiki|:ja:蛸|smooth, springy meat}} that is satisfyingly tender, yet with enough firmness to provide an almost fruitlike crunch. | One traditional method of preparing octopus involved boiling and slicing the tentacles. The result is a {{Wiki|:ja:蛸|smooth, springy meat}} that is satisfyingly tender, yet with enough firmness to provide an almost fruitlike crunch. | ||
[[Category:Animus EGO database entries]] | [[Category:Animus EGO database entries]] | ||
[[Category:Database: Food From Japan]] | [[Category:Database: Food From Japan]] | ||
{{DEFAULTSORT:Tako}} | {{DEFAULTSORT:Tako}} | ||
Latest revision as of 16:45, 1 August 2026
One traditional method of preparing octopus involved boiling and slicing the tentacles. The result is a smooth, springy meat that is satisfyingly tender, yet with enough firmness to provide an almost fruitlike crunch.