About our product

What is Shuto
Katsuo Shuto and Maguro Shuto are born by salting and aging rare parts of bonito or tuna 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 mix it with cream cheese and spread on a cracker, it will become a light snack, and the combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the food to the next level.