While delicious, octopus often has a rubbery texture. Happily, you can prevent octopus from becoming rubbery by using this ...

Join us in our quest to cook a delicious dinner using an intimidating ingredient - octopus. Our conclusion? Cooking tasty, tender octopus is way easier than we excpected. We suspect you'll feel ...

Pre-freezing helps with the tenderisation process so is only a good thing where octopus and squid are concerned. If you want to prepare your own whole, fresh octopus, you will need to clean out ...

Octopus can be tough if not tenderised before cooking. The traditional way to tenderise the meat is to hurl it against rocks; an easier method is to simmer it for an hour. After pre-cooking ...

A bento from Akashi, Hyogo Prefecture features a local octopus specialty. The container of this unique bento is also interesting as they're shaped the same as the pots used in traditional octopus ...

Add the garlic and sauté until light brown, taking care not to burn. Using tongs, carefully add the octopus and red-pepper flakes (make sure the octopus is dry or it will splatter in the oil ...

1. Slice the octopus tentacles by moving the tip of a knife blade up and down to create a wavy pattern on a cross section. (This technique is called "sazanami-giri.") Slit each slice. 2.

Clean and rinse the octopus in cold water and remove the beak (you can get your fishmonger to prepare it for you). For the spice paste, peel and grate the ginger and put it in a medium bowl with ...

Some people are challenged by cooking octopus. Its muscularity, spread through eight arms, can make it a tough and chewy proposition. Like squid, its fellow cephalopod, the trick lies in the ...