Ponder the unknown story of how the dish was born, eating Tako Shabu.
Octopus can be savored in a variety of dishes, including sushi and sashimi, takoyaki, deep fried or with pasta and the like.
But did you know there is an unusual octopus dish that originated here in Wakkanai? It's "tako shabu".
The background to the birth of this dish is the Wakkanai residents' love of octopus.
The wish to convey the delicious taste of North Pacific giant octopus
Of all the octopuses caught in Japan, the North Pacific giant octopus is known as the “Soya octopus”, and Wakkanai boast the most prolific catch in Japan. As the name suggests, the giant octopus it is one of the world’s largest varieties but the flesh is softer than that of the common octopus.
For many years, this has been cited as a reason for a lack of taste, and the giant octopus has never enjoyed a good image. In order to dispel these rumors, the people of Wakkanai developed the “tako shabu” dish in a bid to “convey its delicious taste to the world”.
Of all the octopuses caught in Japan, the North Pacific giant octopus is known as the “Soya octopus”, and Wakkanai boast the most prolific catch in Japan. As the name suggests, the giant octopus it is one of the world’s largest varieties but the flesh is softer than that of the common octopus. For many years, this has been cited as a reason for a lack of taste, and the giant octopus has never enjoyed a good image. In order to dispel these rumors, the people of Wakkanai developed the “tako shabu” dish in a bid to “convey its delicious taste to the world”.
Big and tender octopuses are delicious
Tako shabu is a dish that takes advantage of what was thought to be a weak point of the North Pacific giant octopus.
Because the octopus is large, even if you cut it into thin slices, it makes a filling and tasty dish, and because the flesh is tender, it doesn’t become hard and shrink when lightly dipped in hot water.
On the contrary, a crisp, chewy texture is created and the sweet and savory flavors of the octopus spread throughout the mouth the more you chew. Those flavors are exquisite, and now the ingredient has become so much of a delicacy of Wakkanai, where the dish was developed, it is now said that “if you want to make shabu-shabu, the North Pacific giant octopus is best”.
Tako shabu is a dish that takes advantage of what was thought to be a weak point of the North Pacific giant octopus. Because the octopus is large, even if you cut it into thin slices, it makes a filling and tasty dish, and because the flesh is tender, it doesn’t become hard and shrink when lightly dipped in hot water. On the contrary, a crisp, chewy texture is created and the sweet and savory flavors of the octopus spread throughout the mouth the more you chew. Those flavors are exquisite, and now the ingredient has become so much of a delicacy of Wakkanai, where the dish was developed, it is now said that “if you want to make shabu-shabu, the North Pacific giant octopus is best”.
Savor the delicious taste in the place from which it originates
North Pacific giant octopus is a healthy ingredient that’s high in protein and low in fat. It also contains abundant levels of taurine, which works to reduce high blood pressure and protects liver cells.
Furthermore, the flavor is mild and complements any kind of vegetable or mushroom dish. Just lightly dip the flesh in the kombu (kelp) stock until it shrinks a little, and its good to eat, after dipping again in a vinegar or miso sauce of your choice. “Tako shabu” – the dish born from the Wakkanai residents’ desire to convey the appeal of North Pacific giant octopus.
There are several establishments in the city that serve “tako shabu” so why not come and savor the flavor in the place from which it originates.
North Pacific giant octopus is a healthy ingredient that’s high in protein and low in fat. It also contains abundant levels of taurine, which works to reduce high blood pressure and protects liver cells. Furthermore, the flavor is mild and complements any kind of vegetable or mushroom dish. Just lightly dip the flesh in the kombu (kelp) stock until it shrinks a little, and its good to eat, after dipping again in a vinegar or miso sauce of your choice. “Tako shabu” – the dish born from the Wakkanai residents’ desire to convey the appeal of North Pacific giant octopus. There are several establishments in the city that serve “tako shabu” so why not come and savor the flavor in the place from which it originates.
Establishments where it can be eaten
- Kurumaya Genji
-
Chuo 2-8-22
11:00～13:30／17:00～19:00
0162-23-4111 - Northern Taste Takechan
-
Chuo 2-8-7
17:00～22:00
0162-22-7130 - Nara-zushi
-
Chuo 2-13-3
11:30～22:30
0162-23-6131 - Sushitatsu
-
Chuo 3-2-3
17:30～22:00
0162-23-5631 - Sushi-no-Tenkatsu
-
Daikoku 2-8-7
17:30～23:00
0162-73-1612 - Four Seasons Dining an-non
-
Kaiun 1-2-2
17:30～21:00
0162-23-8111 - Seafood Restaurant Yumehiroba
-
Kaiun 2-1-5
11:00～20:30
0162-24-5366 - Japanese-style Seafood Barbecue Uroko-Tei
-
Chuo 5-6-8
9:00～21:00
0120-211-911 - Restaurant Izumi
-
Daikoku 2-13-11
11:30～20:00
0162-22-4141 - Izakaya Itsumi
-
Chuo 2-5-10
17:00～23:00
0162-22-1121 - Kitchen Club Saiko
-
Daikoku 2-1-9
17:00～23:30
0162-24-5111
*Opening hours of establishments may differ according to each season.
*For more details on opening hours and holidays, please contact the establishment in question, directly.