Step 4 Gently fold the sliced tako and rehydrated seaweed into the mixture. Cover the bowl with plastic wrap and refrigerate for 10 minutes to allow the flavors to blend. Top with chopped green ...

Use Pre-Boiled Tako, typically used for sushi and sashimi ... and chop them into 1/4 inch slices. Place them in a bowl. Step 3 Add sliced octopus and rehydrated seaweed to the cucumbers in ...

“Tako,” or “octopus,” can be sliced and packaged with white miso sauce for dipping, or you may choose kim-chee tako for a spicy kick or more mild sesame tako. “We’re usually closed on ...