...食盐1.5千克,饴糖4千克,黄汤1千克,水解卵白0.1千克,花椒0.3千克,八角0.5千克,桂皮0.3千克,干姜0.3千克,蒜汁0.1千克,烟熏剂(HPLS)0.1千克,小粉、增香剂、味精各数量适宜。
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流行地带：在日本，使用烟熏过的干吞拿鱼片调制的香浓高汤作为汤底和调味剂，是传统的防寒和解乏良方。
Where it's popular: Japan. Made from smoked, dried shavings of tuna, the flavorful broth is used as a base for soups and sauces and is a traditional remedy for colds and fatigue.
传统的方法有脱水、烟熏、腌渍、发酵、蜜饯等，某些香料长久以来也被用作防腐剂来保存食物。
Traditional methods include dehydration, smoking, salting, controlled fermentation, and candying; certain spices have also long been used as antiseptics and preservatives.
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