Chinese and Japanese Spice Info

Title:
Chinese and Japanese Spice Info

Yield:
1 Servings

Categories:
Spice,
Mixes




Ingredients:




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 The Japanese use many aromatic ingredients in their cooking, although few


 are spices. Those most commonly used are wasabi and sansho, which are


 exclusive to Japanese cuisine, chilies, mustard, ginger and sesame. All are


 used with moderation.


 


 The Chinese use some spice mixtures, to flavor meats and poultry and in


 marinades. The best-known spice blend is five-spice powder, but Chinese


 supermarkets also stock large bags, labeled mixed spices, which contain


 cassia, star anise, cardamom, dried ginger, Sichuan pepper, licorice root


 and cassia buds. This mixture is used in a technique common throughout


 China called flavor-potting, where meat is steeped in a rich spiced sauce;


 the sauce permeates the meat and the meat enriches the sauce. The blend has


 a predominantly woody smell of cassia combined with anise.


 


 Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991


 ISBN 0-670-83437-8 The book is lavishly illustrated with full color


 photographs of the herbs and spices- whole, mixed, ground.


 


 Recipe by: Jill Norman * Web File 4/97


 


 Posted to recipelu-digest Volume 01 Number 238 by "Diane Geary"


 
on Nov 10, 1997