Octopus, or tako, in Japanese, is a special ingredient in Japanese food culture. There are over 250 different species in the world with roughly 60 caught in and around Japan. Two thirds of the world's share, or 160,000 tons, is consumed every year inJapan as sushi, sashimi, tako-yaki balls and western-style dishes.Amidst a growing global demand for octopus, scientists have been trying to rear the species from egg to export. Last summer, Japanese seafood firm Nippon Suisan Kaisha, also known as Nissui, reported that it had successfully hatched over 100,000 eggs at its laboratory in the Oita Marine Biological Technology Center in Saeki city, Oita Prefecture, western Japan.
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