Tosa Shuto
At a glance
| Name | Tosa Shuto (Shuto) |
|---|---|
| Prefecture | Kochi |
| Region | Shikoku |
| Type | Salt-fermented bonito viscera used as a condiment |
What is it?
Shuto salts and matures cleaned bonito stomach and intestine into an intense, sticky shiokara, sometimes adjusting it with sake, mirin, sweetener, yuzu or chili. A tiny amount delivers powerful marine umami.
History and local context
The preserve has a long documented history and is strongly associated with Kochi's bonito culture. Its name is explained by wordplay that it makes sake disappear as if stolen, while modern products may also use tuna, salmon or other fish.
How to enjoy it
Serve a teaspoon with rice, sake or ochazuke, or dissolve a little into pasta, fried rice and dressings. Buy professionally fermented product, refrigerate after opening, use a clean utensil and watch its high salt and fish content.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Tosa Shuto from?
It is associated with Kochi, in the Shikoku region of Japan.
What kind of food is Tosa Shuto?
This guide classifies it as salt-fermented bonito viscera used as a condiment. See the overview for its defining ingredients and texture.
Can I order Tosa Shuto online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.