Tako

Tako is the Japanese word for octopus. In English-language contexts, it commonly refers to the animal as well as to dishes associated with it, such as takoyaki.

Biology and distribution: Octopuses are soft-bodied mollusks in the class Cephalopoda and the order Octopoda. They have eight arms lined with suction cups, a beak, and a highly developed nervous system. They lack a rigid skeleton and can change shape to fit through small gaps. Octopuses inhabit a wide range of marine environments, from shallow coastal waters to deep seas, in temperate and tropical regions.

Edible species and preparation: Commonly consumed species include Octopus vulgaris (the common octopus) and, in some regions, Enteroctopus dofleini (the giant Pacific octopus). In markets and restaurants, tako is sold fresh, frozen, or dried. Preparation varies by dish, from blanching or simmering for sashimi to longer cooking for textures suitable to various preparations.

Culinary uses: Takoyaki are ball-shaped snacks made from a savory batter with diced octopus, tempura scraps, pickled ginger, and green onion, cooked in a special molded pan. Tako is also used in sushi and sashimi in some cuisines, and in salads such as tako sunomono. Regional preparations and marinades reflect local flavors and techniques.

Nutrition and sustainability: Octopus is low in fat and high in protein, with varying micronutrient content by species. Some octopus populations have faced overfishing pressures; sustainable sourcing and responsible fishing practices are increasingly emphasized in markets and culinary institutions.