PURPOSE: To prevent the degradation of the meat tissue (e.g. spongy tissue, etc.) of vinegared octopus, caused by the freezing of water in the tissue, by immersing boiled octopus in a liquid composed of brewed vinegar and a liquid sweetener and having low free water content, and storing the octopus at ≤-5°C.

CONSTITUTION: A boiled octopus is immersed in a seasoning liquid obtained by mixing brewed vinegar with a liquid sweetener composed mainly of glucose and fructose (and with other seasonings such as sodium glutamate, tangle, salt, etc.), and is sealed and stored at ≤-5°C.