Muyu flower is an indispensable ingredient for cooking Japanese meals, just like chicken soup in Chinese food and beef soup in western food. Muyu flower is made of precious deep-sea bonito, which has been baked and dried many times and sliced into thin slices, which are preserved in vacuum or filled with nitrogen for use.

Without any additives, it is a natural condiment with rich nutrition. In Japanese cuisine, you can taste the special delicacy of Muyu flower from cold salad, boiled soup, hand-rolled materials to making various sauces.

It is often used in Japanese cuisine, cooking soup or sprinkling it on dishes, and can also be used for the decoration or stuffing of bread and cakes in baked food; Or hot pot, soup, cold salad and other dishes on Chinese food. Cooked Muyu Flower Soup, Octopus Maruko and Pizza Hut's seafood fried rice with gentle breeze and light dance are common in Japanese dishes.

Extended data:

The fresh sliced bonito has the strongest aroma, so packaging it into a high-cost fully sealed plastic bag and filling it with nitrogen is to keep the original aroma and prolong the shelf life. It is best to use it as soon as possible after opening, and put the unused bonito slices in cold storage to retain the best flavor. The best effect is within 6 months.

Deep-sea fish is the most nutritious fish, rich in DHA and EPA. DHA is known as "brain gold", which not only plays a very important role in children's brain development, but also can improve the reflex ability of retina, strengthen vision, prevent myopia and improve vision. DHA can prevent breast cancer, delay aging and make women healthier and more beautiful.

EPA, known as "vascular scavenger", can enhance the disease resistance of middle-aged and elderly people and play a role in lowering blood lipid, thrombosis and blood pressure.

References:

Baidu Encyclopedia-Muyuhua