It's woodchuck.

Mokumeboshi is an indispensable ingredient in Japanese food, just like chicken soup in Chinese food and beef broth in Western food. Japanese kokeshi flowers are made from rare deep-sea bonito, which are roasted and dried several times. They are filleted and stored under vacuum or nitrogen, waiting to be used.

Without any additives, it is a nutritious natural condiment. The uniqueness of Nihon Mokume can be found in Japanese cuisine, from salad dressings to soups, and from hand rolls to a variety of sauces.

Extended Information:

Commonly used in Japanese cuisine to cook soups or spread on dishes. Also used in baked goods as a garnish or filling for breads and cakes. Or in Chinese hot pots, soups, salad dishes and other dishes. The following dishes are common in Japanese cuisine:

Fish Ball Soup

Ingredients

10 fish balls, 5 shiitake mushrooms, 50g of bamboo shoots, 20g of shredded fungus, 20g of shredded carrots, 10g of sliced muko, 10g of pesto, 2,000cc of broth, and a pinch of chopped green onion

Seasoning

Salt, 10g granulated sugar, 100cc water

Wash the mushrooms, soften and shred. Cook the asparagus, shredded fungus and shredded red radish in boiling water.

Pour the powder and water into Method 1, stir until completely poured, then boil and pour into a bowl, sprinkle with chopped green onion while hot.

Reference: