Shutō (seafood)

Shuto_noodles

Shutō (酒盗) is a traditional Japanese fermented food made from the entrails of bonito or other fish. The name "shutō" translates to "sake thief," as it is said to be so delicious that it encourages one to drink more sake.

Ingredients and Preparation

Shutō is typically made using the viscera of bonito, which are salted and then fermented. The process involves cleaning the fish entrails, salting them, and allowing them to ferment for several months. The result is a rich, umami-packed paste that is often enjoyed as a condiment.

Culinary Uses

Shutō is commonly used as a condiment to enhance the flavor of various dishes. It is often served with rice, used as a topping for tofu, or enjoyed as an accompaniment to sake. Its strong, salty flavor makes it a popular choice for adding depth to Japanese dishes.

Cultural Significance

In Japanese culture, shutō is considered a delicacy and is often enjoyed in small quantities due to its intense flavor. It is a traditional food that has been enjoyed for centuries and remains a popular choice in Japanese cuisine.

Similar Foods

Shutō is similar to other fermented fish products found in various Asian cuisines, such as jeotgal in Korean cuisine and fish sauce in Southeast Asian cuisine.

See Also

• Japanese cuisine
• Fermented fish
• Sake
• Bonito