Mizudako, or giant Pacific octopus, is one of Hokkaido’s distinctive seafood specialties. It is famous for its enormous size and unusually juicy, smooth and tender texture, which sets it apart from the more familiar common octopus.
Mizudako is considered the world’s largest species of octopus and can reportedly reach a body length of approximately 3 to 5 meters.
Because its flesh contains more water than that of Madako, the common octopus widely used in Japanese cuisine, Mizudako was once considered less flavorful and was not especially sought after.
Ironically, the quality that was once regarded as a weakness has become one of Mizudako’s greatest attractions. Its high water content gives the flesh a smooth, moist and slippery texture that is refreshing and easy to enjoy.
In recent years, this distinctive texture has become increasingly popular, with Mizudako gaining a reputation that can rival or even surpass that of common octopus in some markets.
Mizudako is commonly enjoyed as sashimi, where its fresh, smooth texture can be appreciated directly.
Another increasingly popular way to eat it is shabu-shabu. Thin slices of octopus are briefly swirled in hot broth, lightly cooking the surface while preserving its juicy texture. Many people consider this preparation even more delicious than eating the octopus completely raw.
The dish has become popular enough that Mizudako shabu-shabu can now be found on menus at izakaya and other restaurants in major cities such as Tokyo and Osaka.
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