Octopus balls are sprinkled with Muyu flowers, which are condiments made from dried bonito. In the process of processing, bonito meat should be cut, boned, steamed, roasted with charcoal fire, mildewed, smoked again, and finally polished and shaped. Some links need to be circulated many times, and the whole treatment time needs to be maintained for more than 8 months.

The wooden fish with excellent taste is called "Kujie", which only retains the water content of the fish itself 15%. Because it is very hard and feels like wood, it is named "Muyu" or "Chaiyu".

Muyu flower is more commonly used in Japanese cuisine. It is boiled or sprinkled on dishes, and can also be used as decoration on cakes and bread or as stuffing. Or hot pot, soup, cold dishes and other delicacies on Chinese food. More common in Japanese cuisine, such as Muyu Flower Soup, Octopus Pellets, or Pizza Hut 20' s seafood light dance fried rice.

The origin of octopus balls:

Octopus Maruko, also known as Octopus Maruko, has a history of more than 70 years in Japan. It is said that Octopus Maruko originated from Ai Zuye, the founder of Osaka Octopus Maruko franchise store. Endo Ryuji first added meat, konjac and so on. Put it in the prepared wheat flour batter, fry it and sell it at the food stall.

Later 1935, Yuji Endo began to use octopus as raw material and add essence to the batter. Fried octopus balls are very popular. Because each octopus ball contains fresh octopus, which is delicious, fragrant and nutritious, it is widely loved by consumers, so it is named octopus ball, also known as octopus ball. Soon, octopus balls spread from Osaka to Japan.