1. Different manufacturing methods.

Muyu flower is a kind of bonito that has been baked and dried for many times in the deep sea, cut into thin slices and stored in vacuum or nitrogen for later use. Fish fillets, dried bonito slices, are called fish fillets because they look like firewood.

2. Different methods of use.

Muyu flower is a Japanese cuisine. From cold salad, soup, hand-rolled materials to making various sauces, you can taste the special taste of Muyu flower. Chai fillets are often used in Japanese cuisine, boiled in soup or sprinkled on dishes. When cooking many Japanese dishes, such as pork chops with water, the soup cooked from wood fillets will be used as the soup base and added to rice to make it more delicious. You can also add some soy sauce to wrap rice balls.

Nutrition and function of Muyu flower;

Unsaturated fatty acids such as EPA of Muyu flower made of bonito can effectively reduce blood lipid; Rich in amino acids, it can soothe the nerves and relieve fatigue; Inosine acid can promote metabolism, beautify and strengthen the body. Muyu flower is mainly used as soup (broth) and decorative ingredients in Japanese cuisine. The broth boiled with kelp, Muyu flower and fungi is very delicious and is also the basis for cooking other foods. It can be said that the quality of soup is a standard for chefs. Muyu flower is very beautiful as an ornament.