北海道·郷土料理
Tako-shabu
This is a luxurious seafood experience to be enjoyed in Wakkanai, the northernmost city in Japan. Tako-shabu is a dish made using common octopus (midzu-dako) caught in Soya. It was devised in Wakkanai in 1988 with the aim of highlighting the merits of common octopus, which had previously been undervalued due to its tough texture. When thinly sliced octopus is briefly dipped into hot dashi broth, it transforms into a soft and bouncy texture. The Soya region boasts the highest landing volume of common octopus in Japan. Octopus raised in fast-moving currents are thick-fleshed and sweet, and when prepared as shabu-shabu, they achieve an incredibly tender texture. As the umami dissolves into the broth, even the finishing rice porridge (zousui) is delicious. We invite you to fully enjoy this luxurious taste unique to the far north.
Record it after reading
