tako (Octopus)

An Octopus is a mollusc, in the cephalopod group. Their body is structured in a way that unlike other mollusks, are made up of muscles. They do not have internal skeletons, making them very good at hiding and squeezing through small spaces.   

Octopus love looking for safe places to hide, something that fisherman take advantage of.

Fisherman would toss cylindrical plastic containers (octopus's safe place) into the ocean and leave them overnight and check these containers for any octopus the next morning

One issue that most chefs have when dealing with octopus - tenderizing the flesh. There are many tips and  myths on how to go about tenderizing them - I once heard that in Japan, octopus are thrown into washing machines before boiling to tenderize. (Well, not gonna try it, my mom would kill me) I've also seen chefs boil octopus with papaya enzyme tablets. (Green papayas are rich in papain, an enzyme that is able to break down meat protein). Or, simmer them in water with a cork (I don't get how the cork will tenderize the octopus) till they are tender. 

Like all Molluscs, the way to go with an octopus is to either cook it real or take time to simmer till it gets tender.

However, I saw a post by Harold Mcgee (http://www.nytimes.com/2008/03/05/dining/05curious.html) that suggests quick blanching the octopus and cook them covered in a dry pan till tender. Then allow them to cool down in their own juices to get a tender and flavorful octopus.

Blanched Tako Suckers 

Tako with the Skin Removed

Tako Carpaccio + Grilled Abalone + Tako Sucker + Yukari + Ume Vinaigrette