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In fact, the stock of Japanese food is very simple: the weight ratio is 10 liter of water. After boiling, add wooden fish slices, which are actually called (wooden fish flowers) and can be soaked for an hour. But now there are many kinds of Muyu flowers, depending on what fish and flowers they are and what food they are used for. If you cook Kanto, it's not just Muyuhua's stock. If you cook Guandong, you can add a little wooden fry to the stock.