Seafood and soup

Taste is a sauce made of fermented foods like soybeans, which is soy sauce. It's yellow, it's fragrance, and it's usually made with seafood, and it's very nice. A lot of people call it "national soup" in Japan, and Japanese people drink it when they eat. Japanese elementary schools teach the first meal, the second rice, and the third meal. The Japanese view the tasting as as important as salt and soy sauce. In Japan, the practice is to boil water with a small pot, representing tofu and seafood, as well as vegetables such as carrots, eggplants, potatoes, onions, etc. After the material has become softer, it comes from fish drying, sea belts and these natural things, and the hard-working housemaids make soup from the immersion of sea belts, but most of them are busy or lazy, using ready-made powdered or particulate-like savories, as if they were Chinese cooking. After that, you'll have to put on a tasting. Take a spoon and add a proper amount to the soup, mix the chopsticks into the soup, turn it open, and cook a pot of spicy soup. Taste soup should not be repeated, as it loses its scent when it warms, so it is best to eat as soon as it is cooked. Taste soup contains amino acids that promote black hormone distillation in human sleep, which has good effect on beauty. In addition, the addition of soup to dinner would enhance the abdominal feeling. Drink more soup, both healthy and fast to sleep。