Shuto

This article is about a Japanese seafood dish. For the baseball pitch, see Shuuto. For shutō, see Knifehand strike.

Noodles with shuto

Shutō (酒盗) 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.

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.