Shuto peperontino Radio CM
How to make
Boil hot water in a big pot and add salt and boil pasta.
Fry olive oil, garlic, pepper with low fire until the aroma comes up.
Add Shuto in 2, and melt it with natural heat.
Add pasta in 3 and salt and pepper.
Mix it widely and add parsley.
Knack and Point
You can make it more hot by not taking out the pepper's seed.
Use in this Recipe
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.