Shutō (seafood)
| Shutō (酒盗) is a specialty shiokara of Odawara, Kanagawa Prefecture, in Japan.[1] 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. | ||||||
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