It is Japanese woodchuck also known as bonito and woodchuck. It is a smoked product of bonito in the tuna family, removing the head and tail of the bonito, fish bones, only the muscle of the back of the abdomen is steamed, and then charcoal grilled on a wood fire for more than 10 days, when the water is dried up, it becomes a dark, hard fish like wood.

Because of the heat expansion, making contact with the surface of the freshly made Chiri-no-Kou octopus dumplings, will produce shrinkage.

Octopus croquettes, also known as takoyaki, originated in Osaka, Japan, and the ingredients are mainly octopus, takoyaki powder, shibori fish slices, seaweed, salsa, and takoyaki sauce. The founder is a famous Japanese gourmet - Mr. Endo Ruyoshi, known for its crispy skin and tender meat, beautiful taste and low price characteristics, become a household name in Japan's national snacks. Octopus dumplings early then popularized in various regions of Southeast Asia, becoming one of the emerging food in various regions.