SEAFOODAWORLD COOKING RECIPE 
JAPANESE. MARINATED OCTOPUS ("Tako no sunomono")
Schedule time
30 minutes
Origin
Japan
Recommended time to eat
Lunch, Dinner
Recommended for
All peoples
Accompanied drink
Rice wine, Beer, White wine
Composition (Per 100g. 3.5 oz.)
Energy 56 Kcal, Water 85.03 %, Protein 18.28 %, Fat 0.44 %, Carbohydrates 1.54 %, Ash 1.43 %, Calcium 27 mg, Phosphorus 77 mg, Iron 0.3 mg, Sodium 275 mg, Potassium 263 mg, Retinol 0.00 mg, Carotene - micron 172 g, Retinal Potency 96 IU, Thiamin 0.04 mg, Riboflavin 0.05 mg, Niacin 6.21 mg, Ascorbic acid 1.2 mg.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
A callosity is well eaten.
Ingredients(5portion)
493g or 18 oz. boiled octpus
400g or 14 oz. cucumber
80g or 3 oz. raw Wakame(marine plants)
5g or 1 teaspoon soy sauce Soy sauce direction
15g or tablespoon vinger
5g or 1 teaspoon sugar
2g or 1/2 teaspoon salt
1000g or 36 oz. Total
1000g or 36 oz. Yield
Directions
1. Cut of cucumber, marinted for 10minutes with salt
2. Cut of boiled octpus & @v
(marine plants)
3. Mix 1.,2.
4. Add soy sauce, vingar and sugar and mix
Photos
Top left: Raw "Wakame"(marine plants), Top right: Boiled octups, Top end: Cucumbers, Bottom left: Soy sauce Soy sauce direction
3 May 2002