Comments on: Chinese Five Spice Powder

By: Kathy Stroup

Kathy Stroup — Thu, 02 Mar 2023 03:46:46 +0000

I have a recipe in mind for this. I have been wanting to share with you. It's a long-time family favorite and one of Jenna's frequently requested dinners. I will send it to you. It's also in the category "Easy Weeknight Meals" and has few ingredients. I think it would really showcase the freshly made spice blend.

By: Marc Matsumoto

Marc Matsumoto — Wed, 07 Sep 2022 15:02:59 +0000

In reply to Kathy Stroup. Wow this takes me waaay back and this is a great idea. I'm adding it to the list!

By: Kathy Stroup

Kathy Stroup — Tue, 06 Sep 2022 23:09:54 +0000

Finally getting around to looking at this, after many years of making your Char Siu. Since I adore the Japanese Curry recipe, I thought, what the heck? This looks so simple! Especially compared to the Japanese Curry! What about a video? You could make this and use it in a dish, and it would still be a fairly short video. Five Spice is one of my all-time favorite seasonings!

By: Lisa Sapp

Lisa Sapp — Thu, 22 Aug 2013 14:51:00 +0000

Oh, okay
Thank you for the reply!! I live near an Oriental market but it's a little big to see if they had something similar to it (and it's a little difficult to communicate with the workers)
I don't really like synthetic stuff and try to opt for more natural. Thank you so much Marc! Probably won't try this stuff now knowing what it is!!

By: Marc Matsumoto

Marc Matsumoto — Tue, 20 Aug 2013 02:09:00 +0000

Hi Lisa,ウェイパー is a powdered "Chinese" soup-base that's filled with MSG and other synthetic flavor enhancers. I've never used it personally because I like to make my stocks from scratch. You could probably make something similar by mixing chicken bouillon granules with MSG, or if you live near a Japanese grocery store, they probably carry it.

By: Lisa Sapp

Lisa Sapp — Tue, 20 Aug 2013 01:48:00 +0000

Hi Marc, do you know the ingredient which Japanese call "weipa-"? (ウェイパー)

(comes in this thing)
(https://blog-imgs-53.fc2.com/2/c/h/2chnokakera/uleipa-00.jpg)

I don't know the chinese name for it/ english name equivalent for it?
A chef I know used some to use when making yakisoba and it's difficult to come across in US (I was told).
Thanks! 🙂
~Lisa

By: Marc Matsumoto

Marc Matsumoto — Sat, 04 May 2013 04:22:00 +0000

Hi Phil, western supermarkets won't have Sichuan pepper. You'll need to go to a Chinese supermarket or a spice shop. As for the blend every brand has their own formula so it's a bit like curry powder or garam masala in that there's huge variation.

By: jenn

jenn — Fri, 03 May 2013 21:45:00 +0000

Hi Marc, I wasn't able to find Sichuan pepper at the grocery store, and I went to three different markets. Is there a substitute that you would recommend? Is your 5-spice rub very different from the blend sold in stores? Thanks.

By: ben w

ben w — Sun, 30 Dec 2012 03:21:00 +0000

"It’s incredibly fragrant, sweet and spicy and unlike regular cinnamon it’s from the bark of a certain species of Cassia tree." Actually, what we commonly refer to as "cinnamon" is cassia. Vietnamese cinnamon is something else again---see Gernot Katzer's four "cinnamon" entries: .

By: Jeffrey Stephens

Jeffrey Stephens — Sun, 14 Oct 2012 13:19:00 +0000

I use 5 spice on french toast. It adds a dimension to the flavor that is unbeatable. I use heavy whipping cream or half & half in the batter for a richer flavor.

I also use 5 spice in my homemade barbeque sauce.

BTW, great site.