Hokkaido Takomanma: Willow-Octopus Roe
Takomanma is the ovary of octopus, especially willow octopus in Hokkaido. Long rice-like eggs fill a translucent sac and turn white when cooked. It is a highly perishable seasonal delicacy...
At a glance
| Name | Hokkaido Takomanma: Willow-Octopus Roe (Takomanma) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Seasonal octopus-roe delicacy |
What is it?
Takomanma is the ovary of octopus, especially willow octopus in Hokkaido. Long rice-like eggs fill a translucent sac and turn white when cooked.
It is a highly perishable seasonal delicacy eaten as sashimi only when sold for raw consumption, or processed into shiokara, dressed roe, clear soup and steamed fish cake.
History and local context
Hokkaido fisheries sources document winter roe and preparations including sashimi, kamaboko, soup, stir-fry and preserved products. Shiranuka Fisheries Cooperative processes willow-octopus roe as manma shiokara.
Do not confuse it with octopus rice. Follow the seller's raw-use, thawing, heating and refrigeration instructions.
How to enjoy it
Begin with a professionally processed shiokara or vinegar-dressed product in a small portion with rice or sake.
Never eat an unlabelled or heat-only roe product raw, and do not refreeze it after thawing.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Hokkaido Takomanma: Willow-Octopus Roe from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Hokkaido Takomanma: Willow-Octopus Roe?
This guide classifies it as seasonal octopus-roe delicacy. See the overview for its defining ingredients and texture.
Can I order Hokkaido Takomanma: Willow-Octopus Roe online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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