"Juice" is always used in the cooking and stewing of Japanese cuisine, which is the main source of Japanese flavor.

The key raw material of "Japanese food" is "Muyu flower" cut by plane after "bonito" is dried, which is thin and transparent dried fish fragments in the shape of shavings. Without this "bonito" and "Muyuhua", you can't make a pure "Japanese stock".

How to make "Japanese stocks"

Water … 1L, kelp … 10g, Muyu flower … 10g, funnel and filter paper.

Soak dried kelp in water the day before.

(2) Boil kelp and simmer after boiling.

③? Simmer for 30 minutes.

④ Take out the kelp.

⑤ Add Muyu flower.

⑥ After 3 ~ 4 minutes, turn down the fire and skim off the floating foam.

⑦ After cooling, filter with a funnel.

8. Keep it in the refrigerator.