Pickled and matured precious ingredients, a dish from Tosa to go with alcohol
Shuto has fish stomach and bowel as its main ingredients. The very small amount gathered from one fish (50-60g from a fish of 4kg) is salted and matured for around 1 year. This procedure produces richness that cannot be made by solely using soy sauce or general sauce. It is a delicious dish to go with alcohol or rice. Heating it makes it even richer, and baked onigiri (rice ball) is recommended too. It is used as a secret ingredient to add flavor to other cookings. It is said to be the best invention of Tosa that goes with alcohol – so well that people even steal alcohol to drink with it.