Shutō (seafood)

Shutō (酒盗) is a specialty shiokara of Odawara, Kanagawa Prefecture, in Japan.[1]

Noodles with shutō

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
  1. New York Magazine -Vol. 22, No. 37 - Magazine 18 Sep 1989 - Page 62 "Fiercely fragrant shuto — bonito liver pickled in sake."
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