Spikenard (Gan Song)
土と松の強烈な匂い！ダシに「老舗の深み」を出す劇薬
Description
Roots of a valerian family plant from the Himalayas. Possesses an intensely strong 'earthy smell' and 'pine resin aroma'; sniffing it pure can feel putrid. However, adding a microscopic amount to Lu Shui magically deepens the broth into a 'decades-old historic restaurant flavor'. A potent drug spice.
Classification: Ultra Hardcore, Spice, Medicinal, Gan Song, Lu Shui, For Braising, Secret Ingredient, Pine Aroma
Shops selling Spikenard (Gan Song)
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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/rhizomes of Nardostachys jatamansi(Spikenard)
Instructions
- [Typical Uses]
- [Top-Secret Lu Shui Blend]: Add just a few grams to a giant cauldron braising pork or beef.
- Secret ingredient to make Ma La hot pot aroma heavier.
Learn more Substitutes, pairings, tips
Key spices
Intense smell of pine resin、earth、and incense、with strong bitterness
Substitutes at Japanese supermarkets
(Irreplaceable. Beginners should avoid it as over-adding causes failure)
Pairing
Lu Shui (All Master Stocks) / Chongqing Hot Pot
Trivia
The exact same plant as the 'Spikenard' holy oil mentioned in the Old Testament. Historically treated globally as a premium perfume, in China it sinks meat odors into the depths of the earth.
Eating tips & etiquette
A spice even pro chefs handle with care. Since only a few grams are used for 50 liters of soup, a 'fingertip pinch of a fragment' is plenty for home pots.
Allergen
None