Squid and okura and shuto
《 Ingredients 》
Ika in slice 50g
Okura(lightly boiled) 1
Katsuo Shuto 30g

How to make

1. Slice squid in 5mm.
2. Cut okura into tiny piece
3. Mix okura and shuto .


It's available for 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.