Shutō (seafood)
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 "shutō" and Japanese "sake" creates a wonderful culinary match. Although this dish is  quite salty, the sake and honey add a depth to the flavor that may take several samplings to fully appreciate. As a result of the saltiness, a favored method for savoring this dish is to savor a small bite and then follow it with either a drink of alcohol or a bite of rice.