Every octopus has 8 legs. Use one wisely with this tako poke recipe that will knock your socks off with traditional Japanese flavors.

The bold Asian flavors really define this Squid Salad. Be careful not to overcook the squid. 1 minute in boiling water is enough.

This Japanese seaweed and squid salad is a very easy and quick fix that’s perfect for a potluck party.

This quick and easy recipe for Japanese seaweed and squid salad mixture requires only four ingredients! It is delicious and perfect to make for a large potluck party. Thanks to sis Huyen Nguyen from Euless, Texas for teaching me how to make this. Ingredients: 3 cups of Japanese green seaweed3 cups of Japanese squid salad3 cucumbers4-5 large carrots Note: I used an equal amount of all those four ingredients regardless what of serving size. I used the amount above to make a medium size party…

Ikayaki is a popular, no frills Japanese street food which is usually served on sticks so that they can be eaten on the go and enjoyed with a cold beer.

Featured Comment: “Delicious and easy to make. I couldn’t find fresh octopus today, but I used a small jar of marinated baby octopus cut in small chunks. Not as good as boiled octopus as in the recipe but did the trick. Very fresh, great mix of textures, and perfect dressing. Thanks.” – John What is […]

Squid. Yum. Spicy Squid Salad. Yum. Marinated with lots of Asian flavors like shiitake mushrooms, sesame, chili, lime and ginger. Double, triple, quadruple yum. Because with interesting ingredients like these you can’t really go too wrong; add an unusual wine pairing like Txomin Etxaniz Txakoli de Getaria from the Basque region of Spain and you’ve really got something going on. But still I’ll admit when I say squid, some people crinkle their noses and say “no thank you”. If I called it…

Ojingeo muchim is a spicy, sweet and tangy dish that’s made with boiled squid and fresh vegetables. It's a refreshing dish that will increase your appetite.

Super simple to make with tons of flavour! The cooked squid tentacles are marinated with red wine vinegar, olive oil, red onions salt and lemon juice. Then tossed and served with red peppers, olives, lemon zest and chopped parsley. It makes a great starter or appetizer served with a toasted baguette, or with bread for dipping. It is always the star on any charcuterie or seacuterie board.

Japanese cucumber salad, known as "Sunomono," is a light, crunchy, and refreshing side dish commonly served in Japanese cuisine.