MARUYASU

This unique cooking technique was created in 1967 by Toshiyuki O Kawasaki in Akashi, the western part of Kobe.

Born and raised in the land of the famous “Akashi's octopus”, one of Japan's leading octopus production areas. The Kawasaki brothers started at young age to work with raw octopus, and they saw an opportunity to increase the efficiency of the distribution, by boiling the octopus.

Looking for the best way to maintain the exquisite balance between tenderness, freshness, and flavor, they created an especial cooking method that increased the presentation and quality of a ready to eat product.

After several years of mastery, the MARUYASU technique was created. The technique was so popular that become the top boiled octopus’ technique in the industry, used in most of the boiled octopus sold in Japan.

MARUYASU boiled octopus emphasizes the Japanese word for “Perfect Seasoning,'' turning the octopus is a versatile ingredient that can be used as sashimi or as the perfect cooking ingredient. Its deliciousness will always shine even when is grilled or fried.

The MARUYASU octopus will be a gentle and delicious addition to any octopus dish from around the world, helping to enrich everyone's dining table.