Ligusticum Root (Chuan Xiong)
セロリと当帰のハイブリッド！？魚の生臭さを消す魔法の生薬
Description
Dried rhizome of the celery family, a relative of Dang Gui (Angelica). In medicine, said to 'improve blood circulation and relieve headaches'. Sharper celery-like aroma than Dang Gui, with a slightly spicy bitterness. Absolutely essential in soups braising 'giant fish heads' (Yu Tou) to erase fishiness and add premium flavor.
Classification: Hardcore, Spice, Medicinal, Chuan Xiong, Ligusticum, Fish Dishes, For Soup, Blood Circulation
Shops selling Ligusticum Root (Chuan Xiong)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried and sliced rhizomes of Ligusticum chuanxiong
Instructions
- [Typical Uses]
- [Chuan Xiong Bai Zhi Yu Tou Tang (Medicinal Fish Head Soup)]: Pan-fry a giant fish head, then boil with Chuan Xiong, Bai Zhi, and ginger until the broth turns milky white. The muddy fish odor magically turns into 'high-end medicinal aroma'.
- Deodorize mutton stew.
- Add to chicken soup with Dang Gui.
Learn more Substitutes, pairings, tips
Key spices
Sharp、strong herbal aroma like condensed celery、with faint bitterness
Substitutes at Japanese supermarkets
Substitute aroma by blending celery leaves and Dang Gui
Pairing
Giant Fish Head Soup / Braised Mutton / Medicinal Hot Pot
Trivia
The Chinese culture of eating 'Yu Tou' (giant freshwater fish heads) is unfamiliar to Japanese, but the soup of fish heads packed with gelatin and brains is the ultimate feast. This spice establishes that ultimate feast.
Eating tips & etiquette
Sold as dark, rugged, irregular slices. The aroma is extremely intense; over-adding makes the soup bitter and inedible. 1-2 slices per pot is the appropriate amount.
Allergen
None