The usual age is up to two and maximum three years, until they die after spawning and breeding. During the day, it hides in rock holes and crevices on the sea floor and is active at night, feeding mainly on crustaceans, bivalves and snails. It inhabits rocky reefs and bays facing the open sea. The common octopus is found worldwide in the seas of the tropical and temperate zone, its distribution extends to the Pacific Ocean, the Sea of Japan, the Atlantic Ocean, the Mediterranean Sea and the rest of the world. Characteristic is its sack-shaped body without shell and supporting skeleton with its eight muscular arms (tentacles) covered with double rows of suckers. The common octopus reaches a total length of up to one meter. The fact that this is used during the reproductive period to transport sperm capsules into the female body also plays a role. Hectocotylus) are deliberately removed as they lack the suckers at the tip and are less attractive. The tips of the male mating tentacles (lat. By boiling the tako sufficiently, the danger of a bacterial infection is avoided, but remaining dirt or sand will have a disturbing effect on consumption. The nature of the tip generally not only makes cleaning more difficult, but also promotes the growth of bacteria if the small suction cups are not cleaned properly. The size and distance of the suckers become smaller the closer they are to the tip of the tentacle. Rather, there is evidence that poisoning has occurred because the tentacle tips can be a potential breeding ground for bacteria.
This “urban legend” is based neither on facts nor on scientific research. There is still a persistent opinion, especially among older Japanese, that poison would accumulate in the tips of the tentacles. It is therefore recommended to avoid seasoning sauce ( nitsume), which is unfortunately quite common in simple sushi restaurants. The taste of tako is intense but without being obtrusive. Nevertheless, tako loses a lot of flavour and texture if it is stored too long, cooled too much or prepared without the necessary finesse. The preparation of tako is more elaborate but not necessarily more complex compared to many other ingredients for sushi or sashimi. Alternatively, the section from the tentacle can be fixed with a wrapped strip of dried algae ( nori, 海苔). In order to adhere better to the rice, a wave pattern, similar to a washboard, is often added to the piece ( neta or tane) when cutting ( sazanami-kiri, さざなみ切り). When preparing nigirzushi, either distinctive or hidden cuts are added to the tako meat, otherwise the firm meat would not adequately follow the shape of the rice ( kakushi-bōchō, 隠し包丁). Correctly prepared tako sushi or sashimi is pleasantly fleshy, tender, juicy and the consistency of the slightly crunchy suction cups offers an exciting sensory variety. Lowering the temperature for cooling or freezing has a negative effect on the flavours and texture. If tako is left to rest for some time after cooking, until it has cooled down to a temperature range between room and body temperature, it is most tasty.
The meat is characterised by a pleasing texture, tenderness and an exquisite taste. In general, tako is not eaten raw ( nama tako, 生蛸) and is a popular ingredient ( yude-dako, ゆでだこ) for sushi and sashimi after cooking.
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