I've been tasked with finding this obscure spice that's used in Medieval cooking for a friend on the East Coast. He also wants grains of paradise, but I know I've seen those in San Francisco. If anyone has advice, I'd really appreciate!
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.