Fried octopus can be called Takoyaki (Japanese octopus balls), Octopus Karaage (Japanese deep-fried pieces), or simply fried octopus, with Italian/Mediterranean versions often confusing it with calamari (squid), though true octopus preparations vary by region and include dishes like Korean Nakji-bokkeum (spicy stir-fried octopus).
Takoyaki is one of my favourite Japanese street foods, and its name says it all: tako means octopus, and yaki refers to something warm, grilled or fried.
Calamari is an appetizer or side dish always made from squid (typically the Loligo species), not octopus. When it comes to telling the difference between calamari vs. squid, calamari only refers to the edible portion of the squid, including its body (the ``tube''), tentacles, and sometimes the fins.
One of our most popular appetizers is Calamari Fritti or fried calamari. Fritter means “fried” in Italian, and this golden, crispy shellfish has quickly become a favorite among our visitors.
Takoyaki (たこ焼き, literally “grilled octopus”) is a dish made of wheat batter and filling, usually octopus or a similar type of seafood. Takoyaki is grilled in pans with small half-dome compartments and then flipped to give them their round shape, similar to the Danish aebleskiver.
'Tako' in Takoyaki means 'Octopus' in Japanese. This one is made with Shrimp instead, hence 'Ebi (shrimp) Yaki' 🦐
'Yaki' literally means "cooked over direct heat", and includes cooking methods like grilling, pan-frying, or boiling. If you are in a Japanese restaurant, you will be able to identify the 'yaki' items in the menu by identifying the words '焼き'.
Calamari is a versatile seafood enjoyed worldwide. It is derived from the Italian word for squid. In the United States, it often refers to battered and deep-fried squid served as an appetizer.
Takoyaki (たこ焼き) literally translates to “octopus- grilled/fried” and some people may call it “Octopus Balls” or “Octopus Dumplings”.
Deep-fried Octopus is an octopus version of Karaage. Marinated octopus pieces are coated in corn flour/cornstarch, then deep-fried for no more than a minute. Octopus Karaage is an Izakaya dishes and goes perfectly with drinks. But it is also a great side dish or even a main dish.
Octopus are incredible creatures and should be treated with love and kindness. They should never be stuck inside tanks, raised on factory farms, eaten or abused in any way. These eight-armed geniuses are playful, inquisitive, sensitive, determined and worthy of our protection.
@carakonnick Our calamari is absolutely real squid. Would you mind sending us a DM so we can learn more about your concern?
Octopuses have blue blood, three hearts and a doughnut-shaped brain. But these aren't even the most unusual things about them! Known for their otherworldly look and remarkable intelligence, octopuses continue to reveal astonishing qualities, abilities and behaviour.
Yanagidako is a cleaned and fully cooked octopus and is entirely edible. The tentacles can be sliced thin and are quite tender and tasty. The skin has a pleasing red color while the meat is a creamy white. Sliced or diced yanagidako can be easily added to salads, ceviche, soups, and sushi preparations.
Dashi (だし or 出汁) refers to Japanese soup stock made by usually one to two ingredients. 出 means 'come out' and 汁 means soup. As the characters show, we get this soup by soaking the ingredients into water and leaving certain length of time. It is sometimes boiled and sometimes left in water for overnight or longer.
Class description. The word "yaki" (meaning, basically, "cooked over direct. heat") shows up in the names of many well-known Japanese dishes.
The Pulpo Frito, also known as deep-fried octopus, had its origins in the coasts of Andalusia. It was developed by the wives of sailors many centuries ago, and since then this dish is one of the most popular Andalusian foods.
Mabo Dofu is the Japanese take on Mapo Tofu, a Chinese dish originating from Sichuan province made with chilies and peppercorns. While traditional Mapo Tofu is known for its spicy and numbing qualities, the Japanese version is milder but just as flavorful, making it a family-friendly option.
Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat.
Italian restaurants serve fried calamari with marinara sauce or topped with Parmesan cheese.
Ojingeo-chae-bokkeum. Ojingeo-chae-bokkeum (Korean: 오징어채볶음) is a bokkeum (stir-fried dish) made with dried shredded squid—called ojingeo-chae in Korean— and gochujang-based sauce.
Fried calamari looks like tiny crispy onion rings. It often includes the edible tentacles as well as the meaty body, which is commonly sliced into small rings. In other dishes, it might be stuffed, sliced into strips, or served whole.
✨ Tempura = light, airy, golden batter ✨ Katsu = thick, crispy, panko-breaded goodness Different textures, same delicious outcome. Which one are you choosing today?
Teppanyaki (tuh·paan·yuh·kee) is derived from the word “teppan” in Japan, which means metal plate. “Yaki” means grilled, fried, and pan-fried. So, the literal translation would be grilling or frying on a metal plate.
The "rule of five" in Japanese food, known as gomi, goshiki, goho, is a philosophy guiding meals to include five flavors (sweet, sour, salty, bitter, umami), five colors (white, black, red, green, yellow), and five cooking methods (raw, simmered, steamed, grilled, fried) for balance, nutrition, and sensory appeal, engaging all five senses (gokan). It's a guiding principle for creating harmonious, visually appealing, and nutritionally complete meals like those in a bento box or Ichiju Sansai.