Tako Ashi (Fresh Octopus Leg) is mostly good for Sashimi and Carpaccio. It has very nice watery texture and clean flavor. But, it is also delicious when boiled until the meat is very tender.To make it soft is very challenging. FCI (French Culinary Institute) staff used a French cooking technique, Sous-Vide, to see if it makes the meat as tender as Japanese way of cooking. The result was successful. Chef Nils sliced it like sashimi and prepared a dish after the experiment.