Takowasa - Thick Sliced Octopus seasoned with Wasabi root
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Takowasa - Thick Sliced Octopus seasoned with Wasabi root
Takowasa - Thick Sliced Octopus seasoned with Wasabi root
Takowasa - Thick Sliced Octopus seasoned with Wasabi root
Takowasa - Thick Sliced Octopus seasoned with Wasabi root

Takowasa - Thick Sliced Octopus seasoned with Wasabi root

Now$26.50 $28.89 w/GST
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Delivery: Order now to receive your item on 29 May 2024 at 12 - 6 PM. 

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Takowasa - Thick Sliced Octopus
seasoned with Wasabi root

Takowasa made from octopus that grows by eating abalone.


Once you try this Takowasa, you never be able to go back other Takowasa.

The octopus are are mainly caught at Minamisanriku Town, Miyagi Prefecture, and cut into huge sizes.

The seasoning is made with an natural elegant taste that makes the best use of each ingredient.

Highest-grade Octopus is used

Minamisanriku is famous for the octopus caught in Shizugawa Bay in Minamisanriku Town, one of the most delicious areas in Japan's fisheries kingdom.

- Why is Minamisanriku's octopus so delicious? -

The reason is the Sanriku Sea - one of the 3 major fishing grounds in the world, where the Oyashio and Kuroshio currents collide offshore.

The ecosystem in the rich nature nurtures sea jewels such as abalone and sea urchin, and the octopus feeds on these jewels.

This is the reason for its deliciousness.

Sashimi-grade Octopus

They insist on processing fresh, high-grade octopus that can be enjoyed as sashimi.
Using sashimi grade octopus lets you enjoy the umami flavor to the fullest.

It's just so huge

They are confident in their ingredients, so they cut them into large pieces.
The larger the cut, the more clearly you can tell the quality of the ingredients when you eat it!

The specialness of using "Wasabi Root"

While most of Takowasa is made by mixing with wasabi powder or paste, it uses the "Wasabi root" which you don't really see even in Japan.
 The use of wasabi root not only adds texture, but also the natural spiciness of wasabi, which is a perfect match for the large cut octopus.

It's well-received in Japan!

"Each piece is much larger than I expected, and a very satisfying one at that!
The wasabi was tangy and delicious!"

"Amazing!
The large octopus is plump. Very soft and crunchy."

"I was surprised at the size of the octopus!
I could really taste the octopus without the insistence of wasabi like you would get at an izakaya. It is really delicious."

"I keep coming back for more!
The flavor is so well matched to the thick octopus that I can no longer eat the takowasa that I used to eat!"

Natural Seasonings

They want you to taste the fresh and delicious seafood of Sanriku!

With this in mind, they minimize the use of seasonings and additives, and focus on seasoning that brings out the natural flavors of the ingredients.

Story of Maruara Oikawa

"Delicious and healthy food for your dining"

They are committed to deliver "safe food", "food for health", and "heartwarming and considerate food" in harmony with nature.

10 years after the Earthquake, they took the opportunity of restoring and relocating their head office to change their company name from "Maruara Corporation Oikawa Shoten" to "Maruara Corporation" in 2021, and also renewed their logo mark.

Minamisanriku, Miyagi Prefecture, is located in front of Sanriku-oki, one of the world's 3 largest fishing grounds.
In 2016, it became the first town in Japan to obtain two international certifications, ASC for the sea and FSC for the forest, and in 2018, it was registered under the Ramsar Convention.
They aim to create a sustainable seafood industry by making the most of their fishery resources in consideration of the blessed environment.

Sanriku Collection from Tohoku Region

Sanriku, A coastal area along the east of Tohoku Region of Japan



Sanriku is famous for delicious seafood and sakes unique to the Tohoku region, a region that benefits abundantly from the vast nature, clean water, weather, rice, and other natural blessings.

With the abundance of seafood, there are also many sake breweries that have existed for a long time, and many sake made with techniques inherited from craftsmen who have passed on their skills from generation to generation.

- A world premier fishery zone, a treasure trove behind Japan fish cuisines -

This is a project to introduce the rich seafood of Sanriku, one of the world’s three major fishing grounds, to Singapore. 
Focusing on premium fishes - abalone, sea urchin, salmon roe, and crab, and deliver them to Singapore along with the voices of the producers.

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