Grilled tako (octopus)
Ingredients:
- Fresh-caught tako
- Rock salt
- Yoshida’s Gourmet Teriyaki sauce
- Fresh lime
Clean the tako:
Reach under the tako’s head – there’s an opening you can put your finger into
Remove entrails
Lomi (massage) tako with rock salt for 2 min – you’re removing the slimy mucus covering
Rinse and repeat
Marinate tako in Yoshida teriyaki sauce overnight
Grill tako over a medium heat for approximately 1 hr
Slice small poke type pieces and sprinkle with lime
Enjoy!
Gyotaku fish prints
These gyotaku prints are taken right off freshly-caught fish! Our original, one-of-a-kind prints are hand created, using the traditional Japanese gyotaku method, with a modern twist!
Serigraphs
Our serigraphs are screen prints taken from our original gyotaku prints. These are screen printed onto high quality Japanese rice paper, using high quality archival inks.