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Fish and seafood from Japan
Shutō is the stomach and intestines of skipjack tuna, washed, packed in salt and left to ferment and ripen for half a year to more than a year. Kōchi has made it for at least 300 years, and the name, "sake thief", says it makes the sake disappear.
| Fresh skipjack tuna viscera (stomach, intestines and the organ where they meet) | [maff-shuto] |
| Salt | [maff-shuto] |
Total time across the recorded steps: 6 months
What changes: The fresh stomach and intestines of skipjack tuna are washed well
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Shutō is the stomach and intestines of skipjack tuna, washed, packed in salt and left to ferment and ripen for half a year to more than a year. Kōchi has made it for at least 300 years, and the name, "sake thief", says it makes the sake disappear. Made in 4 steps over 6 months. The longest step, ferment and ripen, takes at least 6 months (MAFF Japan).
| Main step | at least 6 monthsReported[maff-shuto] | Ferment and ripen |
|---|
Shutō uses the bonito's guts alone, while shiokara uses flesh and guts together. It also ripens far longer, 10 to 13 months against 10 to 20 days (MAFF).
Heavy salt and the long ripening preserve shutō. Anisakis larvae can live in skipjack and are not killed by salting as used in ordinary cooking. We read no test of shutō's long salt cure. MHLW advises not eating raw viscera, and freezing at −20 °C for 24 hours or more, or heating to 70 °C or above, to kill them. Shutō is itself raw viscera, and no step on this page freezes or heats it. Skipjack is a tuna, a fish FAO and WHO name for histamine poisoning. Histamine can form during salting and fermenting, and heat does not remove it (FDA). The FDA also says botulism spores live in fish viscera and advises gutting fish before salting or fermenting. This product is made of those viscera, so it depends on heavy salt, and no source here shows a lower-salt home version is safe.
Every number is labelled with how it is known. How this atlas is made
Thought to have begun around the Enpō era (1673–1681), when katsuobushi making was improved. The name is said to come from the 12th Tosa lord, Yamauchi Toyosuke, who found that with it the sake vanished as if stolen (MAFF).
