Also rubbery, the meat cut from an Octopus tentacle can be quite dense and chewy. It has a subtle, cleanly delicious taste that gives it a particular, yet loyal, fan base.
Most all Nigiri-style sushi (that is, slices of fish on top of a hand-formed ball of rice) will contain a small amount of hot wasabi. (This is applied at the chef’s discretion, and Unagi is the typical exception to this practice). The taste of Tako, however, is exceptionally enhanced by the wasabi and so it might be given much more than the other pieces, on average. What is also special about Tako is that instead of being cut by a single, one-directional motion, as is the rule for cutting other fish, it is cut in many short and quick sawing motions, resulting in a corrugated surface. This was originally done as a way of demonstrating to customers that the specimen was parasite-free, but it stuck as a tradition.