Shutō (seafood)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Shuto_noodles.jpg/220px-Shuto_noodles.jpg)
Shutō (酒盗) is a specialty shiokara of Odawara, Kanagawa Prefecture, in Japan.[1]
It is made by pickling the entrails of bonito (katsuo), fermenting them for more than six months, then chopping them up and sometimes adding a mixture of sake, honey, and mirin to them. There is also a tuna (maguro) type that has a milder character. The name of the dish means "sake thief" and is derived from the fact that it is a good side dish for sake.
There are variations of shuto, such as hot pepper, green onions and others. The combination of the shutō and Japanese sake creates a wonderful culinary match.
Although this dish is quite salty, the sake and honey add a depth to the flavor that may take several samplings to fully appreciate. As a result of the saltiness, a favored method for savoring this dish is to savor a small bite and then follow it with either a drink of alcohol or a bite of rice.
References[]
- ^ New York Magazine -Vol. 22, No. 37 - Magazine 18 Sep 1989 - Page 62 "Fiercely fragrant shuto — bonito liver pickled in sake."
- Japanese seafood
- Japanese cuisine stubs