INGREDIENTS

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  Posted to recipelu-digest
Volume 01 Number 238 by "Diane Geary"  <diane@keyway.net> on Nov 10,
1997

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