is a specialty of Kochi Prefecture

Kochi Prefecture

is a prefecture of Japan located on the south coast of Shikoku. The capital is the city of Kōchi.- History :Prior to the Meiji Restoration, Kōchi was known as Tosa Province and was controlled by the Chosokabe clan in the Sengoku period and the Yamauchi family during the Edo period.- Geography...

 in Japan

Japan

Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...

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It is made by pickling the entrails of skipjack tuna

Skipjack tuna

The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the aku, arctic bonito, mushmouth, oceanic bonito, striped tuna, or victor fish...

 (katsuo) in brine for six months, then chopping up the entrails and sometimes adding a mixture of sake, honey

Honey

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...

, mirin

Mirin

is an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is hon mirin , which contains alcohol. The second is shio mirin, which contains...

and onions to them. The name of the dish means "steal sake" and is derived from the fact that it is a good side dish for sake.

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 piece, then follow it with either a drink of alcohol or a bite of rice.