Food · Fermented foods
Iidako (Webfoot Octopus)
いいだこ (Iidako)
Also known as: Iidako, Webfoot octopus, Octopus ocellatus, 飯蛸
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| Category | Food |
|---|---|
| Japanese labeling name | いいだこ |
| Common Japanese notations | いいだこ, 飯蛸, イイダコ |
| Origin | Webfoot octopus (Octopus ocellatus); small octopus species harvested in Japanese coastal waters; spring season for the egg-bearing 'iidako' premium |
| Typical functions | Iidako-no-nimono (whole simmered iidako with eggs visible) — distinctive spring preparation, Premium foodservice and izakaya specialty |
| Regulatory status in Japan | Standard food labeling. Mollusc allergen recommended disclosure. |
Iidako (いいだこ / 飯蛸) is a small octopus species (Octopus ocellatus) with distinctive culinary application — the spring-harvested egg-bearing iidako is simmered whole, with the rice-grain-like eggs ('ii' = rice in old Japanese, hence the name) visible inside. Premium foodservice and izakaya specialty.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Pre-cooked iidako-no-nimono retail
- Frozen iidako
Ingredient profile
Octopus ocellatus webfoot octopus, small species.
OEM applications
Iidako-no-nimono (whole simmered with visible eggs).
Premium foodservice and izakaya.
For OEM: pre-cooked iidako-no-nimono retail, foodservice supply.
Regulatory classification in Japan
Standard food labeling. Mollusc allergen recommended disclosure.
Regulatory classification in other markets
| EU | Niche specialty positioning. Mollusc allergen mandatory. |
|---|---|
| USA | Niche specialty positioning. Mollusc allergen labeling. |
| China | Niche specialty positioning. |
| Korea | Korea has its own jukkumi (주꾸미) octopus tradition (different species). |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Iidako (Webfoot Octopus)?
- Iidako (いいだこ / 飯蛸) is a small octopus species (Octopus ocellatus) with distinctive culinary application — the spring-harvested egg-bearing iidako is simmered whole, with the rice-grain-like eggs ('ii' = rice in old Japanese, hence the name) visible inside. Premium foodservice and izakaya specialty.
- What is the regulatory status of Iidako (Webfoot Octopus) in Japan?
- Standard food labeling. Mollusc allergen recommended disclosure.
- What products typically use Iidako (Webfoot Octopus)?
- Pre-cooked iidako-no-nimono retail / Frozen iidako
- Where does Iidako (Webfoot Octopus) come from?
- Webfoot octopus (Octopus ocellatus); small octopus species harvested in Japanese coastal waters; spring season for the egg-bearing 'iidako' premium
- What is the INCI / JSCI labeling name for Iidako (Webfoot Octopus)?
- JSCI: いいだこ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — いいだこ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.