Continuing from previous blog, I ordered bonito directly via online shopping and requested that the internal organs remain untouched. Typically,  large fish arrive with the innards removed, likely to better preserve freshness. When I opened the fish’s belly, the clean, plump organs  came out intact—a clear sign of freshness. There are various ways to prepare shutō (fermented fish sauce), but I have two methods of my own. First, it’s crucial  to remove the gallbladder, which contains bitter components, while the fish is still fresh. If forgotten, removing it after fermentation becomes quite challenging.

Then, the innards are either sprinkled with rock salt and left to ferment for two weeks as is, or alternatively, they are removed immediately,  the digestive tract contents are cleaned out, cut into appropriate sizes, and mixed with rock salt, sake, and mirin for direct pickling. Personally, I find it tastier to first lightly pickle the innards for two weeks in their natural state and then proceed to the main pickling stage  after fermentation. This process seems to enhance the depth of flavor. In essence, the method involves removing the innards, discarding the  gallbladder, and pickling them with just salt. After two weeks in the refrigerator, the contents of the digestive tract are removed, and the innards are prepared for the main pickling stage.  The fermentation speed can be adjusted depending on the amount of rock salt used. I prefer using a slightly higher salt concentration to allow  for a slower and more thorough aging process.

The advantage of pre-pickling is that the innards are pickled as they are, without washing them in water after being removed from the belly.  By fermenting all the contents of the digestive tract and the blood together, it creates an exceptionally deep and rich flavor. In fact, depending  on the contents of the intestinal tract, it’s often better not to remove them. For instance, when the fish has eaten a large amount of krill, allowing  it to ferment as is produces a more delicious result. After fermentation, the innards are cut into appropriate sizes, and as previously mentioned, sake and mirin are added for further fermentation  over an additional week. Katsuo (bonito) is a fish with a high blood content, and this blood, when fermented, transforms into a rich fish sauce,  adding even more depth to the flavor. When making shutō, the balance of salt is crucial. I prefer to use rock salt, as refined  salt tends to be overly salty without any sweetness or mellowness. Once the shutō is prepared, I portion it out for eating, making  sure to stir it thoroughly each time to incorporate air.

This method allows the shutō to remain delicious for up to a month after it’s made. As the fermentation progresses, the initial saltiness  gradually fades. Additionally, dissolving sake lees in Japanese sake or using shio-koji during the fermentation process enhances the aroma and  gives the final product a milder. Manuka honey also develops higher activity levels and a smoother flavor when it is allowed to ripen further in the hive after reaching full maturity.  While this process is unrelated to fermentation of shutō, raw honey gains depth and richness over time. It has a unique quality that sets it apart from heat-treated and mass-produced products.