Kouki Shoko Weipa is a popular Japanese style Chinese seasoning for enriching soups, fried rice (or chahan) and other stir-fried foods.
Weipa means "king of taste" and contains fresh vegetables, chicken and pork extracts and other spices that adds a rich taste and aroma to any dish.
This Japanese style Chinese soup stock and seasoning was first developed in the China town of Kobe in Japan.
DIRECTIONS OF USE:
For making soup, put 10g of Weipa into 600cc of boiling water with ingredients of your choice. You can add salt if you prefer.
For stir-frying, you can fry ingredients with Weipa. Add Weipa until it gets to the taste of your preference. It's easier to add Weipa if you dissolve it into water first.
This is the MOST DELICIOUS seasoning for any place you would normally use season rice or greens. I have made Kale, Mustard, Collard, and Turnip greens using this seasoning and the result was out of this world. I know the Japanese use it for other things but it ought to have a patent when added to cooked greens and soups. I was amazed and bragged to anyone in my cooking circle about it. I HIGHLY RECOMMEND this product. I believe it is called WAPO if you want to ask for it at your favorite Asian food store. Seriously, this is an undiscovered secret of Japanese and Asian cooking.