Tako Su

A refreshing Japanese appetiser made with thinly sliced octopus, cucumber, wakame, and sesame seeds in a tangy rice vinegar dressing.  Tangy, crisp, and packed with umami, this Japanese appetiser brings together the sea’s finest with vinegared grace. The perfect way to cool off on a summer evening! #TakoSu

If you’ve ever dined in a Japanese izakaya, you may have come across this elegant, tangy little appetiser called Tako Su. It’s one of those dishes that doesn’t scream for attention—but once you try it, its clean, balanced flavours quietly demand you come back for more.

Tako Su, also known as Tako Sunomono, is part of a family of dishes known as sunomono—vinegar-based salads that cleanse the palate and refresh the senses. These salads go all the way back to the Heian period (794–1185), when vinegar was not just a flavouring agent but also a way to preserve food. Like many great culinary traditions, it was born out of practicality and refined through generations into something we now crave not out of necessity, but out of joy.

For me, this dish is one of those simple pleasures that perfectly capture the philosophy of Japanese cooking: let nature do the talking, highlight the ingredients, and allow contrasting textures and subtle flavours to shine. And in the case of Tako Su, that means combining chewy slices of boiled octopus, crunchy cucumber, rehydrated wakame seaweed, and nutty sesame seeds in a sweet-sour soy-vinegar dressing.

Not as Complicated as It Sounds

If you’re thinking, “Octopus? At home?”—don’t worry. What’s usually sold as sashimi-grade octopus (タコ刺身) is already boiled and ready to slice. If it’s fresh, you’ll notice its deep purplish hue on the skin and clean white flesh—firm, slightly chewy, and beautifully mild in flavour. Slicing it thin helps with texture and presentation, making it easier to enjoy even if you’re not used to eating octopus.

You can absolutely boil a fresh octopus yourself if you’re feeling adventurous—just know it takes a bit more time and patience. But once you have your octopus ready, the rest of the salad comes together in a breeze.

Why This Salad Works So Well

This dish is light, low in calories, and an excellent starter for summer meals or as a palate cleanser between richer courses. The vinegary tang of the dressing wakes up your taste buds, while the octopus provides substance. The cucumber adds crunch, the wakame contributes a soft oceanic note, and the sesame seeds tie everything together with a subtle nuttiness.

It’s also beautiful to look at—bright whites, deep greens, and little specks of sesame, all glistening with the dressing. There’s a Zen-like balance in every bite.

Personal Touches

In my kitchen, I love serving Tako Su chilled on a hot evening, especially when I want something light and refreshing before a heavier main. Sometimes, I’ll swap out cucumbers for blanched asparagus tips, or add slivers of myoga (Japanese ginger) for an extra zing. But at its core, this dish doesn’t need much fiddling—it already delivers exactly what it promises.

So, if you’re in the mood for something different, maybe slightly exotic but still comforting and easy to prepare, give this octopus salad a try. It’s one of those dishes that showcases just how little you need to make something truly delicious.

Tako Su

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 20 mins
• Total Time: 20 mins
• Yield: 4 1x
• Category: Side Dish
• Cuisine: Japanese

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Description

A refreshing Japanese appetiser made with thinly sliced octopus, cucumber, wakame, and sesame seeds in a tangy rice vinegar dressing.

 

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Ingredients

Units USM Scale 1x2x3x

• 300 g octopus sashimi (boiled octopus)
• 1 English cucumber
• 1 1/2 tbsp dried wakame seaweed
• 1 1/2 tbsp toasted white sesame seeds
• Vinaigrette
• 1/2 cup unseasoned rice vinegar
• 1/4 cup sugar
• 3 tsp soy sauce
• Pinch of salt

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Instructions

1. Soak the wakame in warm water for 15 minutes, drain, and squeeze out excess moisture. Set aside.
2. Slice octopus very thinly.
3. Peel the cucumber in alternating stripes, then slice into thin half-moons.
4. In a medium bowl, combine rice vinegar, sugar, soy sauce, and salt. Mix well until sugar dissolves.
5. Add the cucumber, octopus, wakame, and sesame seeds to the dressing. Toss gently to combine.
6. Chill for 30 minutes before serving. Serve cold.

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Notes

Tip: To boil octopus for tender, flavourful results, start by cleaning it thoroughly (remove beak, eyes, and innards if needed), then bring a large pot of salted water to a boil with optional aromatics like bay leaf or garlic. For a traditional touch, dip the tentacles in and out of the boiling water a few times to curl them before fully submerging. Reduce to a gentle simmer and cook for 45–60 minutes (less for smaller octopus), checking tenderness with a knife. Let it cool in the cooking liquid to retain moisture and flavour.