Shutō (seafood)
Shuto (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.
This dish is, in fact, quite salty. However, 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 take a small piece, experience the fullness of its flavor, then follow it with either a drink of alcohol or some rice.
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