1. dish of pickled skipjack tuna entrails sometimes mixed with sake, honey, mirin and onions (specialty of Kochi Prefecture)Food, cooking
2. ShutoShuto 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.
Read “Shuto” on English Wikipedia
Read “酒盗” on Japanese Wikipedia
Read “Shuto” on DBpedia
Read “Shuto” on English Wikipedia
Read “酒盗” on Japanese Wikipedia
Read “Shuto” on DBpedia
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