What is shuto

Katsuo Shuto and Maguro Shuto are born by salting and aging rare parts of bonito over a long period of time.
Taking advantage of this long-term aging process, “Japanese Anchovy” kind of ingredient, can be used as a secret ingredient and is actively used in the cooking scene.
If you spread on cream cheese, it will become a light snack, and the combination with pizza is excellent.
If you add in olive oil or butter, it becomes an exquisite sauce that will take the food to the next level.

• Shuto recipe here!

Onsen Tamago with Shuto over Rice
(Onsen Tamago is a traditional Japanese low temperature egg
which is slowly cooked in the hot waters of Hot Springs)

Chilled Shuto with Boiled Octopus

The third-generation president, Matsugoro Shiino, paid attention to the taste of Shuto from an early stage, and started the development in 1949 shortly after the war.
He succeeded in developing and producing "Katsuo(Bonito)Shuto" from the raw material of salty bonito that had been made for a long period of time.
Unlike other processed fishery products, Shuto was widely accepted nationwide due to its high shelf life of one year at room temperature.
In 1958, when the popularity of Katsuo(Bonito) became established, Matsugoro Shiino started developing "Maguro(Tuna) Shuto" as the next product.
Our company succeeded in mass production of the mouthwatering Original Maguro(Tuna) Shuto along with Katsuo(Bonito) Shuto for the first time and has reached one of the top shares in Japan.

"Katsuo(bonito)Shuto" product package released in 1949 (at that time, Shuto was not recognized as much as it is now, so it was deliberately described as "Shiokara")
Shiokara meaning, a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animals heavily salted, fermented viscera.

Predecessor President: Matsugoro Shiino, Third Generation (1950s)

Japan has a food culture that uses almost all parts of the fish since ancient times.
One of which, "Shuto", is a food that mainly matures rare parts of bonito and tuna. There is a record that it was eaten for about 300 years, and it is said that the name Shuto originated from the saying; "The meal is so good that you can`t put down the chopsticks, and the alcohol goes in like water that you want to steal the booze."
※ It may also be made with various fish such as salmon, red snapper, and saury.

"Shuto" has been popular in Japan for a long time. From a wish to convey the taste of this old tradition to current years, we have established "Shuto Day".
(Certified by the Japan Memorial Association) There are few ways of reading numbers in Japan.
In this case, the month April can be read as (Shu)and the date ten as (To/toe).
If you combine the two its Shuto!

• Shuto recipe here!

Katsuo(Bonito)Shuto are rich in ornithine, which is said to increase liver function.
While the ornithine content per 100g of shijimi (fresh water clam) is 10.7 ~ 15.3 mg, the amount of ornithine contained per 100 g of our product "Katsuto Shuto" is 89.7 mg.
(Shiino Foods research) it contains about 7 times as much.
Shuto seems to have an image of high sodium content. The chart below shows the comparison of the amount of salinity in most common foods.

See chart below