Japan Boiled Octopus Ni Tako (1kg) 煮章魚 Sotong Rebus

Japan Boiled Octopus Ni-Tako 1kg – Pre-Cooked Japanese Octopus (Ni-Tako/煮蛸) for Malaysian HORECA Japan Boiled Octopus Ni-Tako (ni-tako/煮蛸) 1kg is a premium pre-cooked Japanese octopus product — octopus legs that have been traditionally boiled and seasoned in Japan's authentic style, resulting in tender, richly flavoured octopus that is ready to use immediately in a wide range of Japanese and fusion applications. Supplied by Senri (M) Sdn Bhd, this 1kg pack eliminates the lengthy, skilled process of raw octopus preparation, delivering restaurant-quality Japanese boiled octopus in a convenient, kitchen-efficient format. 1. What is Ni-Tako (煮蛸)? Ni-Tako (煮蛸) — "boiled octopus" — refers to octopus (Octopus vulgaris or related species) that has been seasoned and simmered (ni/煮) in a Japanese dashi-soy base until perfectly tender. The result is a rich reddish-brown octopus with a firm yet yielding texture and deep umami flavour. In Japanese cuisine, boiled octopus is a prestigious ingredient used in sashimi, sushi, and hot dishes. 2. Product Category Pre-cooked frozen seafood / Japanese specialty boiled octopus. 3. Who Is This Product For? Sushi bars, Japanese restaurants, izakaya, hotel seafood menus, central kitchens requiring pre-cooked octopus for takoyaki, kaisen don, and sushi applications. 4. Culinary Applications Tako Sashimi (蛸刺し) — thinly sliced boiled octopus; Tako Nigiri Sushi; Takoyaki (using sliced ni-tako in octopus balls); Kaisen Don (seafood rice bowl); Octopus Salad; Izakaya appetiser (sansho pepper octopus); Oden (winter hot pot addition). 5. Commercial Value Pre-boiled octopus eliminates 1–2 hours of raw octopus preparation. Consistent 1kg portions enable precise costing for sushi and sashimi menus where octopus commands premium pricing. 6. How to Use Thaw overnight at 0–4°C. Slice thinly for sashimi (approximately 3mm slices). For takoyaki: cut into 1–2cm cubes. Serve cold for sashimi, or briefly warm for hot applications. Do not over-reheat — octopus toughens with excessive heat. 7. Serving Size For tako sashimi: 40–60g per serve (approximately 5–8 slices). At 1kg, approximately 17–25 sashimi portions per pack. 8. Yield 1kg per pack. After thawing and slicing: approximately 95% usable yield. At 50g per sashimi serve: 20 serves per pack. 9. Revenue Potential At RM 18–30 per tako sashimi serve, 20 serves per pack = RM 360–600 gross revenue per pack. 10. Margin Example Assuming pack cost of approximately RM 80–130 per 1kg, and RM 25 per 50g serve across 20 serves (RM 500 revenue), GP ≈ RM 370–420, approximately 74–84% GP. 11. Positioning Premium Japanese pre-cooked octopus — describe as "Japanese Ni-Tako" on menus for authenticity. 12. Outlet Benefits No raw octopus preparation labour, consistent quality, kitchen-efficient 1kg format. 13. Menu Profitability Tako sashimi and sushi deliver strong GP — octopus is one of the most margin-efficient seafood items. 14. Storage Keep frozen at -18°C. Thaw at 0–4°C. Use within 24 hours. 15. Shelf Life 12–18 months at -18°C. 16. After Thawing Use within 24 hours, refrigerated at 0–4°C. 17. Handling Risks Do not over-reheat. Maintain cold chain. Declare shellfish/mollusc allergen. 18. Origin Japan. Octopus is sourced from Japanese coastal waters. 19. Halal Verify with Senri (M) Sdn Bhd. Octopus permissibility varies by Islamic school. 20. Allergens Contains molluscs (octopus). Declare to diners. 21. MOQ Per 1kg pack, subject to supplier terms. 22. Reorder Frequency Weekly for regular tako sashimi/sushi service. 23. Central Kitchen Suitability Excellent — thaw, slice, and distribute to outlet kitchens for same-day sashimi service. 24. Comparisons Ni-Tako vs. Frozen Nama Tako Octopus Leg (raw): Ni-Tako is pre-cooked for direct use; raw tako requires cooking preparation. Choose ni-tako for speed and consistency. 25. When to Choose For operations requiring pre-cooked, ready-to-slice octopus for sashimi, sushi, and takoyaki without raw preparation. 26. Alternatives See also: Japan Boiled Octopus Ni-Tako AA 1kg (premium grade), Frozen Nama Tako Octopus Leg, Octopus Takoyaki Ball in Senri (M) Sdn Bhd catalog. --- Commercial Summary Product: Japan Boiled Octopus Ni-Tako 1kg (煮蛸) Pack Size: 1kg Origin: Japan Best Used For: Tako Sashimi, Nigiri, Takoyaki filling, Kaisen Don, Izakaya appetiser Estimated Portions: 20 sashimi serves (50g each) Target Margin: 74–84% GP Storage: -18°C frozen; thaw at 0–4°C; use within 24 hours Halal: Verify with supplier Key Selling Point: Premium Japanese pre-boiled octopus — tender, deeply flavoured, ready-to-slice for authentic tako sashimi and sushi with no preparation time