Simply put, lignocaine is the equivalent of monosodium glutamate (MSG). It's also known as Aroma Miso, or Aroma Stick, in Japanese, and its main ingredients are bonito katsura and bonito juice.

Japanese cuisine is dominated by fish and seafood, and when added, it has the fresh flavor of fish. Mokumeboshi is extracted from bonito fish meat, and it is used in almost the last procedure when making soup to make it more flavorful.

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Bonito is the soulful element of Japanese cuisine, comparable to the bean paste in Szechuan cuisine. When made, bonito is called katsuobushi also known as kokeshi, and the process of making it is quite complex. You can buy katsuobushi or katsuobushi online, katsuobushi is healthier and katsuobushi is a little easier to use.

Commonly used to make Japanese soup. Japanese soups are quick and easy to make. After the boiling water has stabilized, add the mokumeboshi or mokumeboshi, reduce the heat immediately, skim off the foam and turn off the heat immediately.