1) Japanese 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 .....
knife-hand
Knife hand, Knife-edge
knife hand