Description
Akashi octopus, toughened by Inland Sea currents, is firm and deeply savoury. It turns vivid red when boiled.
蛸
たこ
tako
Octopus
- Summer
Did you know?
In Kansai it is eaten at hangesho (early July) so the rice will take root as firmly as an octopus's suckers.
Famous produce
- Akashi octopus (Hyogo)
In the kitchen
- takoyaki
- sudako
- akashiyaki
- takomeshi
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
70 kcal
- Protein 88%
- Fat 11%
- Carbohydrate 1%
| Energy | 70 kcal |
|---|---|
| Water | 81.1 g |
| Protein | 16.1 g |
| Fat | 0.9 g |
| Carbohydrate | 0.2 g |
| Dietary fibre | 0 g |
| Salt equivalent | 1 g |
| Sodium | 390 mg |
|---|---|
| Potassium | 300 mg |
| Calcium | 15 mg |
| Magnesium | 55 mg |
| Iron | 0.6 mg |
| Zinc | 1.6 mg |
| Iodine | 6 µg |
| Vitamin A (RAE) | 1 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.8 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.03 mg |
| Vitamin B2 | 0.08 mg |
| Vitamin B12 | 1.3 µg |
| Folate | 3 µg |
| Vitamin C | 1 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 10361 · Tr = trace · — = no data
