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Title: Chinese & Japanese Spice Info
Yield: 1 Servings

Ingredients

      1    *****  none  *****

Instructions

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

From: "Mary Spyridakis" Date: 01 Jun 97 Mastercook
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