Nama-tako. Fresh or raw octopus.
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Tako (Japan): Raw octopus eaten as an entrée
Tamale: A Mexican dish made of chopped meat and pepper, seasoned and wrapped in cornhusks spread with masa.
Nama Tako Fresh or raw octopus Nanami Togarashi Mixed hot spices for table use.
The three main sashimi (fish) knives are: yanagi ba, fugu hiki and tako hiki. The yanagi ba looks similar to a Western paring knife, and is used for most fish. The fugu hiki is specifically designed to fillet the puffer fish, or fugu.
Deba bocho (kitchen carver) Nakiri bocho and usuba bocho (Japanese vegetable knives) Tako biki and yanagi ba (sashimi slicers) Oroshi hocho and Hancho hocho (Extremely long knives to fillet Tuna) ...
Tako: octopus
Takuwan: pickled daikon or turnip
Tamari: an aged, fermented soy sauce
Tempura: vegetables, meat, or seafood quick-fried in light egg batter
Teppanyaki: style of dining where chefs cook food at your table ...
 See also: Sushi, Fish, Sashimi, Octopus, Tuna
  
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