Shutō (seafood)

Shutō (酒盗) is a specialty shiokara of Odawara, Kanagawa Prefecture,[1] as well as Kochi and Kagoshima prefectures,[2] in Japan.

Ingredients

Shuto is made by salting rare parts of bonito (katsuo), fermenting it for more than six months, then chopping it up and sometimes adding a mixture of sake and mirin. There is also a tuna (maguro) type that has a milder character.

Etymology

The Chinese characters of the dish (酒盗) means "sake thief" and is derived from the belief that it is a good side dish for sake. Legend has it when eating Shuto (酒盗), your chopsticks will move so fast that you will want to ‘steal’ (盗) ‘sake’ (酒).[3][4]

History

Shuto may have originally been prepared and eaten by bonito fishermen,[2] and there are records that it has been eaten in Japan for about 300 years, dating back to the Edo period.[4]

It is sometimes known as ‘Japanese anchovies’, which does not refer to the ingredients or manufacturing process, rather the way in which it is used as a salty and savory compliment to many other dishes.[4]

Variations

Variations of shuto include "versions flavoured with yuzu, chilli and other spices, or with spring onions."[2] It may also be made with various other fish such as salmon, sea bream, and saury.[2]

Pairings

Although this dish is quite salty, the sake adds a depth to the flavour that may take several samplings to fully appreciate. As a result of the saltiness, a favoured method for savouring this dish is to take a small bite and then follow it with either a drink of alcohol or some rice.[2]

In culture

Shotu is a popular souvenir and izakaya dish in Kochi and Kagoshima prefectures, where bonito fish are caught in relative abundance.[2]

Shiino Foods Co., Ltd. promotes April 10th as Shuto Day. This date was chosen due to the similar pronunciations of the date and the name of the dish: the month of April can be read as 'shu' and the date 10 as 'to'.[3]

References

  1. ^ New York Magazine -Vol. 22, No. 37 - Magazine 18 Sep 1989 - Page 62 "Fiercely fragrant shuto — bonito liver pickled in sake."
  2. ^ a b c d e f "What is Shuto?". japan-word.com.
  3. ^ a b "What is Shuto?". Shiino Foods Japan.
  4. ^ a b c "Shuto (Fish Innards Pickled in Salt): A Traditional Japanese Preserved Food". Hakkoubishoku Web Magazine.
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