Grilled octopus is a seafood main course that will easily impress your guests! The octopus is first cooked slowly, then ...

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, grill ...

Chef Saito's Kaiseki-style rice dish takes on a delicate pink hue from the octopus, resembling cherry blossoms. Its elegant appearance evokes the arrival of spring. 1. Cut the octopus into 5mm slices.

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.