The octopus is a cephalopod mollusc of the order Octopoda. It has two eyes and four pairs of arms and, like other cephalopods. This meat are very tasty, often used in Asian countries near the sea
Tako (Octopus) is daunting for those new to sushi or to making sushi as home. It looks strange to those unaccustomed to eating it, and has a chewy texture that requires thin slicing in order to be served as a sashimi dish. Tako is somewhat of an anomaly in the sushi world in that it is almost always boiled before consumption in order to bring out the faint flavors of the dish, and more important to tenderize the meat.

Octopus is consumed throughout the world in a variety of dishes and styles of cooking, but ubiquitous to the dish is the need for tenderizing. Methods of tenderizing vary widely across the world, and often seem based more on superstition than fact (some chefs will tell you that it must be boiled in a copper pot, or that the only way to be certain is to throw it against a spotlessly clean sink four times in a row). The most common way for Japanese sushi chefs to prepare it is through a salt wash which gets rid of any remaining slime and viscera, and to then massage it with salt and chopped daikon radish. If this step is ignored, it can lead to a finished product that feels like you are biting into rubber. When prepared correctly, however, Tako is delicious served on its own, in sushi, or in salads.