Costus Root (Mu Xiang)
この香りがプロの証！滷水（ダシ）を高級店に変える「魔法の木の根」
Description
Dried roots of the aster family, highly famous as a traditional medicine (stomachic). Plays an extremely crucial role as an aroma finisher when Chinese pro chefs make 'Lu Shui' (Master Stock). Possesses a highly complex, deep aroma like incense or flowers.
Classification: Ultra Hardcore, Spice, Medicinal, Mu Xiang, Costus Root, Lu Shui, For Braising, Traditional Medicine
Shops selling Costus Root (Mu Xiang)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried roots of Saussurea costus(Costus Root)
Instructions
- [Typical Uses]
- [Making Premium Lu Shui]: Add just 1-
- slices to a base broth made of star anise and cinnamon. This alone dramatically transforms the aroma from 'home taste' to 'high-end specialty shop taste'.
- Secret ingredient in beef/pork offal braises.
Learn more Substitutes, pairings, tips
Key spices
Sweet、noble、highly complex aroma akin to sandalwood (incense) or flowers
Substitutes at Japanese supermarkets
(Irreplaceable. Has a unique aroma, so omit if unavailable)
Pairing
Lu Shui (All Master Stocks) / Braised Pork Offal
Trivia
The true identity of 'that deep, wonderful smell' drifting from duck necks (Ya Bo) or braised pork in Chinese streets—a smell nonexistent in Japan—is due to this Mu Xiang being blended with star anise.
Eating tips & etiquette
As the name 'Wood Aroma' suggests, it's extremely intense. Even restaurant cauldrons use only a few grams, so a 'toothpick-sized crumb' is plenty for a home pot. Over-adding makes the dish taste like incense sticks.
Allergen
None