People of several cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography.

Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki.

Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with small strips of laver and shavings of dried bonito.

Giant octopus, long arm octopus, and webfoot octopus are common food ingredients in Korean cuisine.

In Korea, some small species are sometimes eaten raw as a novelty food. A raw octopus is usually sliced up, seasoned quickly with salt and sesame seeds and eaten while still squirming posthumously.

Nakji bokkeum is another popular dish in Korea. It is a type of stir-fried food made with chopped octopus.

Miruhulee boava is a Maldivian delicacy made of octopus tentacles braised in curry leaves, chili, garlic, cloves, onion, pepper, and coconut oil.