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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.
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