Wake Up Thinking of Octopus
I woke up thinking of the octopus sashimi I had yesterday in a ramen shop. Takowasa: baby octopus pieces fermented in fresh-grated wasabi and salt water. The waiter explained: you make the liquid of salt, water and grated horseradish then add the fresh chopped up baby octopus. Let it sit for about two days at room temperature or until it develops a goo. Then refrigerate, serving small portions at a time garnished with thinly chopped negi (scallion-leek).