Shutou - Shutou

Japanese: 酒盗 - しゅとう

Salted bonito innards. In addition to the traditional version, a type of seasoned sake-kasu is also made. It is said that Toyosuke, the 12th feudal lord of the Yamauchi clan of Tosa (Kochi Prefecture), liked this type so much that he named it sake-kasu.

[Kaneda Hisashi]

Manufacturing method

The pyloric caeca, stomach, and intestines are separated from the innards that are discarded during the manufacture of bonito flakes and canned goods. The stomach and intestines are cut open to remove the contents, then thoroughly washed and drained. This is cut into bite-sized pieces, about 30% salt is added, and the container is left to mature. If the container is stirred daily to help the salt penetrate, it will be ready in about 60 days. If oily ingredients are used, the oil will oxidize and the product will take on a bitter taste, so it is better to use bonito caught from spring to summer to obtain a better product. Tuna caught in autumn off the coast of Sanriku is too oily and tends to taste bad. To make seasoned sake-kasu, 20% alcohol is added to salted material and stirred well, the same amount of 2% acetic acid is added to the drained material, and the water is drained. A seasoning liquid made from sugar, mirin, starch syrup, honey, sake, monosodium glutamate, and spices is added and the product is left to mature. Bottled bonito can be stored for six months to a year, but as it ages it becomes oily and bitter. It is popular among connoisseurs as a snack to go with sake. It is made in areas along the Pacific coast where bonito fishing is popular, such as Shizuoka, Kochi, and Kagoshima prefectures.

[Kaneda Hisashi]

Sake-to
Bonito intestines salted and prepared ©Shogakukan ">

Sake-to

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

カツオの内臓の塩辛。伝統的なもののほかに調味酒盗というものもつくられている。土佐（高知県）山内家12代の藩主豊資(とよすけ)が好み、酒盗という名をつけたという。

［金田尚志］

製法

かつお節や缶詰製造の際に出る内臓から幽門垂、胃、腸を取り分け、胃と腸は切り開いて内容物を去り、よく水洗(すいせん)後、水きりする。これを適当な大きさに切り、30％程度の食塩を加え、容器に入れ熟成させる。毎日かき回し食塩の浸透を助けていると60日ぐらいでできあがる。油の多い原料を使うと油の酸化により渋味を帯びるようになるので、春から夏にかけてとれるカツオを使うほうが良品を得る。秋になり三陸沖でとれるものは油が多く不味となりやすい。調味酒盗は塩蔵したものに20％のアルコールを加えてよく攪拌(かくはん)し、水きりしたものに2％酢酸を同量加え水きりし、砂糖、みりん、水飴(みずあめ)、蜂蜜(はちみつ)、酒、グルタミン酸ソーダなどや香辛料を加えた調味液を添加して熟成させる。瓶詰にしたものは6か月ないし1年間貯蔵できるが、古くなると油焼けをおこし渋味を増す。酒の肴(さかな)として通人に好まれる。静岡、高知、鹿児島県などカツオ漁の盛んな太平洋の沿岸各地でつくられている。

［金田尚志］

酒盗

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