Poulpes au rouge, fugly and yummy.

GOURMANDE in OSAKA

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Local seafood and exotic recipe. Daube de poulpes.
That beast is ugly, sorry. And the daube…it’s a stew that never looks refined.

pork daube

That falls apart, that’s shapeless. Forget.
NOOOOOOOOOOOOOOOOOOOOOO ! Stay ! That’s delicious.

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Small tako (octopus, poulpes) from the area of Kobe. That’s something you cook extremely briefly or really longly. Today, the slow way…

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Slow simmering.

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After…hours and lots of red wine later.

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It melts in the mouth.

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