Shutō (酒盗) is a specialty of Odawara, Kanagawa Prefecture, in Japan. It is made by pickling the entrails of Bonito (katsuo), fermenting them for more than six months, then chopping them up and sometimes adding a mixture of sake, honey, and mirin to them. There is also a Tuna (Maguro) type that has a milder character. The name of the dish means "sake thief" and is derived from the fact that it is a good side dish for sake. There are variations of shuto, such as hot pepper, green onions and others. The combination of the shuto and Japanese sake creates a wonderful culinary match.