Shuto

From Wikipedia, the free encyclopedia

You have new messages (last change).

Shuto (酒盗; pronounced SHOO-TOH) is a specialty of Kochi Prefecture in Japan.

It is made by pickling the entrails of skipjack tuna (katsuo) in brine for six months, then chopping up the entrails and sometimes adding a mixture of sake, honey, mirin and onions to them. The name of the dish means "steal sake" and is derived from the fact that it is a good side dish for sake.

This dish is, in fact, quite salty. However, 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 take a small piece, experience the fullness of its flavor, then follow it with either a drink of alcohol or some rice.

[edit] External link


This article related to Japanese cuisine is a stub. You can help Wikipedia by expanding it.
Retrieved from "http://en.wikipedia.org../../../s/h/u/Shuto.html"
In other languages