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鲣鱼

鲣鱼味汁是日本料理中最重要的成分之一。这种鲣鱼高汤的传统做法是将鲣鱼片在水中煮熟,然后将水过滤直至清澈,最后就只有味道浓郁的液体保留了下来。如今大部分日本人都是用简单好用的袋装汤粉或高汤块来制作这种Dashi鲣鱼高汤,这里japancentre.com就为您提供了各种方便的日式高汤粉或高汤块。请参阅我们的Dashi与鲣鱼高汤页面以了解更多信息。