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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 shuto 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.
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