Made with integrity.
Crafted to bring out the true taste of octopus.
By returning to traditional methods
while integrating modern technology,
we created our proprietary double-boil method.
A new standard of deliciousness and safety
— this is Next Generation Boiled Octopus.
Tracing the History of
Octopus
Processing
Until the early 1980s Original delicious octopus
Taste / ★★★★★
Color / Natural brown
Processing /
Salt rubbing + kettle boil
Simple yet full of umami
the true taste
of real octopus.
Mid-1980s to early 1990sMass production era
Taste / ★★★★★
Color / Yellowish suction cups, dull tone
Processing /
Salt water + alum + kettle boil (with sodium erythorbate) + pH
cooling
Productivity increased, yet flavor
remained good.
Mid-1990s to todaySteamed-boiled octopus era
Taste / ★★★★★
Color / Bright red
Processing /
SO2 pre-treatment + salt water + alum + steam boil (with SO2
additives) + SO2 pH cooling
Large amounts of additives used to achieve vivid red color.
- Bright color but diminished flavor
- Excess alum for skin retention
- Insufficient heating causes excessive drip
- Leads to an additive-dependent negative cycle
October 2013 – Birth of Next Generation Boiled Octopus
Taste / ★★★★★
Color / Natural red-and-white