Shuto
Shutō (酒盗) is a specialty of Odawara area,Kanagawa Prefecture in Japan.
It is made by pickling the entrails of Bonito,skipjack tuna (katsuo) in fermentation for more than six months, then chopping up the entrails and sometimes adding a mixture of sake, honey, mirinto them. There is also Tuna (Maguro)type that has a mild character. The name of the dish means "steal sake" and is derived from the fact that it is a good side dish for sake.
There are variations for Shuto products, such as Hotpepper, Green onions and others. Combination of the shuto and Japanese sake creates a marriage 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 piece, then follow it with either a drink of alcohol or a bite of rice.