Muyu flower is sprinkled on hot things, because Muyu flower itself is very light and thin. Therefore, although humans can hardly feel the updraft generated by heat, they can drive Muyu flowers to dance. If you want to experiment, you can buy things like octopus balls and observe them. At first, it will definitely move. Later, as the food gets cold, the Muyu flower absorbs water vapor and stops moving.
The official name of Muyuhua is "bonito chips", which is made of precious deep-sea bonito. It needs to be baked and dried for many times, then sliced, and then stored in vacuum or nitrogen. Muyu flower is a natural condiment without any additives in the whole production process.
Muyuhua
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. Commonly used in Japanese cuisine, cooking soup or sprinkling it on dishes, and can also be used as decoration or stuffing for bread and cakes in baked food; Or hot pot, soup, cold salad and other dishes on Chinese food. Cooked Muyu Flower Soup, Octopus Maruko, Pizza Hut's seafood fried rice with gentle breeze are all common in Japanese cuisine.