Flitt misto|Recipe|Shiino's Shuto


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Flitt misto

<Shuto paste> <Deep fry ingredients> <Shuto butter>
《 Ingredients 》
Baby corn 2
Mushroomse 5
Green aspragas 1
Garlic stem 5
Bean 3
Andeab 1/6cut
Vegi oil right amount
Maguro Shuto 50g
Black olive 100g
Garlic 1/2cut
olive oil 50cc
Kepper 20g
Salt and pepper a little
Flour 85g
Starch 85g
Baking powder 15g
Olive oil a little
Salt and pepper a little
Hot water 250cc
Katsuo shuto 50g
Butter(non salt) 150g
Lemon 1tablespoon

How to make


Maguro shuto, black olive oil, garlic, kepper,saltad pepper, mill them and make the paste.


Add shuto and lemon and butter and cool.


Mix the Deep fry ingredients.


Cut the baby corn,mushrom,aspragas,bean,andeab and put it in 1, deep fry and deborate.


Add butter and shuto in 4.

Use in this Recipe

Katsuo Shuto

We select fresh Bonito from the inshore. We can only get 30 to 40g stomach and intestine from one Bonito(4 to 5kg). And these will be salted and aged in a long term fermentation. For the rich natural Umami component and amino acid, it goes great with Sake, hot rice. Also you can use it as Japanese anchovy and make several delicious dishes.

Maguro Shuto

Our original product, Maguro Shuto is made from Tuna’s stomach salted and aged in a long term fermentation. The natural Umami and deep taste goes great with Sake, or beer and hot rice. Also as an Umami accent and Fish hormone, you can use it in several sauce as pasta and dressing. It can be used in any kind of cooking.