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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 when cooked, it has a rubbery, tough texture that requires slicing into thin pieces (and tenderizing optimally) in order to be served sashimi style. 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 (in addition to manual tenderizing by pounding the meat). It is also quite nutritious, and more data on that can be found by clicking on “The Seafood” on this UC San Diego website page and our sushi calories section on this site.