Muyu flower soup is an indispensable ingredient for cooking Japanese cuisine, just like chicken soup in Chinese food and beef soup in western food. Muyu flower is made of precious deep-sea bonito, which is baked and dried for many times, cut into thin slices, and preserved in vacuum or filled with nitrogen for later use. It does not contain any additives, and it is a natural condiment with rich nutrition. In Japanese cuisine, from cold salad, cooking soup, hand-rolling to making various sauces, you can taste the special taste of Muyu flower. Are you talking about Muyuhua? If so, you can stew them with peanuts and red dates.