Prepare dried anchovies. The harder the anchovies are, the easier they are to grind in a blender.

Anchovies take off the intestines and heads. If you add these when you make broth, the taste of the soup gets worse.

Dry the trimmed anchovies again in the sun.

Add slow sea seaweed kelp. Shake off the kelp first and wipe it with a kitchen towel.

The one that grinds the best is shrimp. Add dried shrimp and grind them in a blender.

Grind as finely as possible with a blender at home. There is a limit to the blender at home anyway, so you just need to grind it as finely as possible.

I'll grind the anchovies, too. If you want to grind anchovies more finely, stir-fry dried anchovies without oil in a pan, cool them down, and grind them to make them more finely and less fishy.

The biggest key is this kelp, and I want to make finely ground kelp powder, but there is a limit. First, I cut the kelp into small pieces and then put it in a blender and grind it.

As expected, it's only this much even if you grind it. I want to buy a shredder sometime. But I'm going to put it back in the pack and use it, so I should be satisfied with this much.

You can't leave out shiitake mushrooms if it's savory. Grind and add dried shiitake mushrooms. It's dried, so it's ground to this extent.

Lastly, add chili pepper seeds. The red pepper seeds serve to make the soup very cool and also to control the fishy taste. If you don't have red pepper seeds, you can grind dried peppers.

If you put the ground natural seasoning in a container or vinyl and store it in a well-ventilated place, you can leave it and use it well. When I put it in the plastic, I put a desiccant in each. So that it's not humid. It's a food drying agent called "Don't eat it" that's usually made of seaweed and not humid. It's called a moisture remover or a moisture repellent. Collect them and put them in a rice bowl. Put one in each of these moisture-free things.