Nobu-Style Dry Miso Octopus Carpaccio

Nobu-Style Dry Miso Octopus Carpaccio

Nobu-Style Octopus Carpaccio
Dry Red Miso, Chives, Lemon Juice, Olive Oil

Dry Miso paired with lemon juice, olive oil, and snipped fresh chives results in an innovative 5-ingredient octopus carpaccio with that unmistakable Nobu touch. The dry miso adds texture, saltiness, and savory umami flavors to the dish.

Red miso paste is a fermented soybean paste with a deep, rich taste that anchors it as a cornerstone in Japanese cuisine. This miso undergoes a longer fermentation process, resulting in a darker hue and a more complex profile than white miso.

Red miso powder represents a creative twist on the traditional Japanese paste. This dehydrated gem captures the bold essence of classic red miso in a powder form, where it can be used in ways that a paste cannot.

Nobu-Style Dry Miso Octopus Carpaccio Recipe

Nobu-Style Dry Miso Octopus Carpaccio

Dried Red Miso

Preheat oven to 225°F. With a spatula, spread red miso paste onto a baking sheet lined with a silpat mat into a very thin layer. Cook for one hour until the miso is dry.

Let cool, then scrape miso into a mortar and crush with a pestle to make a coarse powder (similar to Kosher salt). Store in an air-tight container.

Masia El Altet Olive Oil

While dining at Joël Robuchon Las Vegas, we were told that this particular olive oil was the Chef’s favorite. Naturally, I had to seek it out.

This extra virgin olive oil is balanced, elegant, herbaceous and fruity, and expresses the identity of the terroir, the special features of the olive varieties, and the personality of the agriculturalist.


Cooked Octopus Tentacles (Pulpo Cocido) are found in the refrigerated section at Costco. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head. Pulpo Cocido is already cooked and ready to eat.

Slice octopus tentacles into approx. 3/8″ coins. Save the skinny ends of the tentacles for another use. Arrange octopus coins on a platter.

Nobu-Style Dry Miso Octopus Carpaccio, Masia El Altet Olive Oil

To Compose the Carpaccio

Dress the octopus with lemon juice and olive oil. Generously scatter dry miso and chives all over the top.

Recipe adapted from: Nobu West by Nobu Matsuhisa and Mark Edwards

Fish Crackers

Fish crackers, also known as fish chips or prawn crackers, are a terrific crunchy accompaniment to all kinds of seafood carpaccio dishes. These crackers are typically made from a paste consisting of tapioca starch and ground fish or prawns. The paste is shaped, seasoned with salt and sugar, dried, and then deep-fried in vegetable oil until they puff up and become crispy, light, and airy.

More Nobu-Inspired Dishes

Crispy Skin Black Cod, Spinach Dashi

Octopus Carpaccio with Fish Roe and Jalapeño Dressing

Spicy Salmon with Shrimp Chips by Nobu

White King Salmon Sashimi inspired by Nobu

Black Cod over Fresh Fettuccine in Dashi Broth

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