What is shuto

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  2. What's Shuto?

About Shuto's naming

Shuto is composed with two Chinese characters. The first one means “Sake”, the second one means “Steal”. So totally it means “It’s too delicious with Sake, that the Sake seems to run out fast as it is stolen.”

Shuto day

10thApri is Shuto Day!l

10th April is "Shuto Day!"

"Shuto" has been popular and traditional for a long time. We held "Shuto Day"to celebrate this taste and history.(certificated by Japan Anniversary Association)
The sound of the date in Japanese is similar to"Shuto"

What's great about Shuto

Japan's“Shuto beauty」

Japan's greates "Fish hormone"

Hormones from beef and pork has became popular these days. But did you know that Japan has “Fish hormone” cuisine culture? And it is almost “no fat”! One of the “Fish hormone foods” is “Shuto” which has a 300years history on our cuisine culture. This healthy and tasty “Japanese anchovy” is made from Bonito or Tuna’s chosen internal organs.

"Shuto" is low fat and healthy! Rich Ornithine and tasty!

A long term and elaborate process of salting and fermentation is characteristic.There are approximately 5,700mg of amino acid contained in 100g Shuto.And the 8 types of essential amino acid are included. (almost all types of the essential amino acid.)Low fat is already attractive for health. And further more it contains, Ornithine which is good for liver function, enzyme which promote digestion. Amazing nutritional features of "fish hormone" .

Japanese anchovy

Mariage with sake, accent as "Japanese anchovy"

“Shuto” has always been loved by Sake fan. And also focused as “Japanese anchovy” for cooking. The character of fermented food taste is deep and original. This complexity makes a great collaboration with other ingredients. Japanese cuisine is of course good. And also world wide cooking such as Pasta, Cheese and others are too!

The secret of “Shuto’s fish hormone” Why it’s great and tasty!

Umami’s substance are dramatically enhanced by the combination of the following amino acids, Glutamate and nucleic acid-based umami substances(such as guanylate and inosinate)These synergy are very useful in cooking.
For example, Japanese basic Dashi soup made from Kelp(rich in glutamic acid) and Katsuo-bushi(rich in inosine acid).
Even in Western food you can see the combination in onion or other vedetables (gultamic acid) and Beef shank meat(inosine acid)

"Umami substance in Shuto"

Amino acid 
Glutamic acid(included in: kelp・cheese・Nori・tomato)
Nucleic acid 
Inosinic acid (included in: Katsuobushi・Tuna)

As you can see excellent Shuto is that it has both “Umami” substance that effect each other.
Of course it is great with rice and Sake and beer! And also, it will simply bring a delicious complex flavor to your cooking!


Amino acid in Shuto

Als Shuto incudes rich and several amino acid.

※These amino acid are confirmed as the "umami" effect.

growth・muscle recovory 
stress reduction・energy
skin effect・diet
lipolysis・liver function
cholesterol restraint 
body waste replace
aspartic acid
lifestyle prevention 
pleasant sleep 

How to make Shuto

The material of Shuto is the stomach and intenstines of Bonito or Tuna. It is so rare, for example we can only get 30g to 40g of those parts from one Bonito(3kg to 4kg). Further more we select and rinse, and with tenderly start a long term fermentation constant salinity and determinate temperature.
For this elaborate fermentation, it has the special deepness and complex taste that soy sauce or shiokara can’t make.

How to make shuto(Yaizu)

We purchase Bonito and Tuna form the Japan’s largest port Yaizu port.

How to make shuto(proccess)

Our quality and reliality is from every staff's best effort.

How to make shuto(sales)

You can find our product in supermarkets and departments all over Japan, Hotels and Highway SA , souvenir shop.