Other commonly added spices and flavourings include scallions, shallots, star anise, dried citrus peel, cassia bark, sand ginger, Sichuan pepper, garlic, ginger, and dried mushrooms.
Chicken is the most common meat that is cooked in a master stock, although squab, duck, quail, and pork are also often used.
Many oden restaurants keep their broths as master stocks, straining them nightly to maintain their lightness and clarity even as their flavours grow in complexity.
[2][3] Otafuku, an oden restaurant in Japan, has kept its broth simmering since 1945 (an earlier batch was destroyed in WWII).
[4] Between August 2014 and June 2015, Louro, a New York restaurant under the direction of chef David Santos, created dishes from a master stock.