It’s the wooden fish flower.

Katsuobushi soup is an indispensable ingredient for Japanese people, just like chicken soup in Chinese food and beef soup in Western food. Japanese katsuobushi is made from rare deep-sea bonito, a fish that has been roasted and dried many times. They are sliced ??and stored under vacuum or nitrogen until use.

It does not contain any additives and is a nutritious natural condiment. In Japanese cuisine, from salad dressings to soups, from hand rolls to various sauces, the uniqueness of Japanese bonito can be found.

Extended information:

It is often used in Japanese cuisine to make soup or spread on dishes. Also used in baked goods as a decoration or filling for breads and cakes. Or Chinese hot pot, soups, salad dishes and other dishes. Common Japanese dishes include katsuobushi soup, octopus balls, Pizza Hut seafood fried rice and Fengwu. The following are some common dishes:

Fish ball soup

Ingredients

10 fish balls, 5 mushrooms, 50 grams of bamboo shoots, 20 grams of shredded fungus, 20 grams of shredded carrots, 10 grams of bonito flakes, 10 grams of pesto, 2000cc of stock, a little chopped green onion

Seasoning

Salt, 10g sugar, 100cc water

Wash the mushrooms, soak until soft and cut into shreds. Put the winter bamboo shoots, fungus shreds and carrot shreds into boiling water and cook.

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

Reference: Baidu Encyclopedia-Muyu Flower