Hasma

Hasma

Dried hasma, sold in a box
Alternative names	Harsmar, hashima, toad oil
Place of origin	China
Region or state	Heilongjiang, Jilin, and Liaoning
Main ingredients	Fatty tissue found near the fallopian tubes of true frogs

Hasma
Chinese	1. 雪蛤 2. 雪蛤膏
Transcriptions Standard Mandarin Hanyu Pinyin 1. xuě gé 2. xuě gé gāo Yue: Cantonese Jyutping 1. syut3 gap3 2. syut3 gap3 gou1
Alternative Chinese name
Chinese	哈士蟆
Transcriptions Standard Mandarin Hanyu Pinyin hā shì ma Yue: Cantonese Jyutping haa1 si6*2 maa5

Hasma (harsmar, hashima) is a Chinese and widely Central Asian dessert ingredient made from the dried fatty tissue found near the fallopian tubes of true frogs, typically the Asiatic grass frog (Rana chensinensis). Because of its whitish appearance, hasma is often called "snow frog fat". Hasma is relatively expensive, so it is reserved for special occasions and in high-end restaurants.

Production

Hasma is produced primarily in the Heilongjiang, Jilin, and Liaoning provinces in China. Previously part of Chinese imperial cuisine, soups made with hasma are now widely available in North American cities with large Chinese populations and in Mainland China, Taiwan, Singapore and Hong Kong, albeit at a high price.

Physical characteristics

Hasma is sold dried as irregular flat pieces and flakes ranging from 1–2 cm in length and 1–5 mm in thickness. Individual pieces are yellowish-white in color with a matte luster, and may be covered with off-white pellicles. When rehydrated, dried hasma can expand up to 10-15 times in size.

The dried hasma is rehydrated and double-boiled with rock sugar to create a glutinous texture and opaque color. Dried or rehydrated hasma has a slight fishy smell. In its unflavored form it is sweet and slightly savory in taste with a texture that is glutinous, chewy, and light, quite similar to that of tapioca in a dessert.

Preparation

Hasma cooked with jujubes

Hasma serves the role of providing texture to tong sui, or sweet soups, as well as increasing the perceived luxuriousness and prestige of the soup. These soups are usually flavored with rock sugar. For the uninitiated, this relatively accessible eating experience belies the exotic sounding nature of the dessert. Hasma is widely featured in dessert dishes in high class restaurants in Hong Kong.

Hasma is most commonly paired in sweet soups with:

• Jujubes (Chinese: 紅棗; pinyin: hóng zǎo; lit. 'red date')
• Dried longan fruits (Chinese: 龍眼; pinyin: lóng yǎn; lit. 'dragon eye')
• Lotus seeds (Chinese: 蓮子; pinyin: lían zǐ)

It is also a key ingredient in making "Three snow soup" (Chinese: 三雪湯; pinyin: sān xuě tāng), which consists of:

• Chinese pear (Chinese: 雪梨; pinyin: xuě lí; lit. 'snow pear')
• Snow fungus (Chinese: 雪耳; pinyin: xuě ěr; lit. 'snow ear')

Hasma can also be included in more exotic versions of shark fin soup.

Health claims

Hasma is taken for medicinal purposes in traditional Chinese medicine. Hasma is prescribed to treat respiratory symptoms, but there exists scarce scientific research to support this practice. It is also a suggested remedy for stomach ulcers and to improve the appearance of skin, and even for restored strength after childbirth.

External links

• Hasma recipes
• Description of a meal with Hasma
• Recipe (in Chinese)