Wasabi octopus is raw, it belongs to a Japanese cuisine, is raw octopus.

Wasabi octopus, Japanese cuisine, the selection of freshness of raw octopus and crisp and refreshing mountain stinging vegetables, with the secret of wasabi fine modulation, the smell of fragrant and refreshing, the juice viscous smooth pure, fresh and unique flavor, is a Japanese cuisine must be point of the classic cuisine.

Mustard octopus this seafood snack was first created by the Hokkaido region of Japan, almost every restaurant in Japan, diners of the classic wine dishes, and then after the flow to China, in Shanghai, Guangzhou and other places to take root, become the domestic Japanese cuisine signature classic must-dot food.

How to eat wasabi octopus

Whisk together a small amount of wasabi paste (if you do not have it, you can use wasabi oil instead, in fact, wasabi oil is even better), sugar, sesame oil and vinegar. If you don't like sugar, we recommend using a sweet soy sauce instead, in order to neutralize the "spiciness" of the wasabi itself, but not so much that the wasabi is lost in the flavor.

The sauce can be stirred well and served either directly over the cooled ceviche or as a dipping sauce.

This same way of using wasabi to make octopus can also be used to make conch, we just need to slice the cooked conch into thin slices and make it in the same way as octopus.