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is a specialty of Odawara, Kanagawa Prefecture, in Japan.

It is made by pickling the entrails of Bonito (katsuo), fermenting them for more than six months, then chopping them up and sometimes adding a mixture of sake, honey, and mirin to them. There is also a Tuna (Maguro) type that has a milder character. The name of the dish means "sake thief" and is derived from the fact that it is a good side dish for sake.

There are variations of shuto, such as hot pepper, green onions and others. The combination of the shuto and Japanese sake creates a wonderful culinary match.

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 bite and then follow it with either a drink of alcohol or a bite of rice.

Category:Japanese seafood

Usage examples of "shuto".

It was only after my blue belt, the second kyu, that I learnt that the real reward of Shuto Kai was understanding my will.

He swung with a vicious knife-hand strike to my face, shuto gammen-uchi, which I blocked with the edge of my own left hand to his forearm.

Then he made a numbing shuto blow to my forearm, the arm holding his leg.

But at the same time Takao whipped his own right hand around for a shuto, a blow with the edge of the hand to the kidney.