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The taste part, we had nailed. Nobody and we mean ABSOLUTELY NO ONE could stop
once they started; "hhmm, tasty. More please. What is it? Oh common, you can
tell me." Next day, they'd all come back telling us how beautiful life
was. As if stress just disappeared overnight.
Word started to spread. Time and time again,
everybody begging for more; curious about the healthier, relaxing yet
oh so tasty ingredients. We knew we were on to something.
People eventually learnt to stop asking us if they
wanted to be served. Until the day we couldn't cook enough. The revolt
got ugly. A famished crowd banging down the doors "JUST TELL US
WHAT IT IS SO WE CAN TRY" ---When we accidentally let it slip "you'd never guess squid" it became obvious that a split second tactical strike right into the heart of
prejudice was needed if we were ever to succeed. Then we had a bright idea: japan--
nation of tako lovers & the pearl divers tale -- if foreigners could
get the japanese tako stamp of approval, the world would be ours!
Exactly what went wrong we will never know --- maybe we underestimated
Awabi sensibilities but there ain't no time to dwell in the past: success is
the culmination of repeated failure. Maybe we should have seen it coming
when custom's q auorantined the containers due to
refrigeration malfunctions during shipping but our mistake(s) is your gain.
Most places would charge $18.95 just for 72 pt Helvetica on one side. Not us. Not only do we splash hypnotic ink on both sides but in eight freaking spot colours. Each luigios® shirt lovingly crafted by artisans steeped in tradition who consider it the highest honour to carry out the same demanding standards of Ukiyo-e excellence from 1814 in the court of Edo. Shirts so painstakingly real you can practically smell the mouth watering taste. ORDER NOW!
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Ready to dive into the gift shop
and explore the t-shirts, mouse-pads, bobbing heads--errr, your
heads will be a-bobbin' if you follow Chef uTako's technique to heart.
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Not only do these threads help you stand out amongst the transitory floating world but you also get the warm fuzzy feeling; knowing that that each sale helps us hire new designers and marketing consultants so that the packaging will be palatable for the stores. Sadly, taste alone won't muscle us in on store shelves. We need a two-pronged approach to convert North America into squidaholics. Chef uTako is that other half. More than just a pretty face, her culinary skills, her fiery passion and utmost desire for better living through healthier nutrition has resulted in the most divine & irresistible collection of recipies that showcase how squid transparently blends into North American culture.
Chef uTako wanted to be here but had to answer the call of duty first. Long story deleted ---Chef uTako is deeply concerned; mainly with our use of Alcohol as means of stress relief. She doesn't understand why anybody needs Alcohol when there is the instant ecstasy of munching fresh grunion marinating inside a squid's digestive tract. So if people still insist on happy hour cocktails and you don't happen to have a bag of luigios® around, chef uTako's pea recipie will aborbs most of the toxins so you can have a healthier experience. Our message is simple:
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learn to reduce stress before it's too late!! |
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