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Karashi is a Japanese mustard made from crushed brassica juncea seeds and horseradish, commonly used as a condiment in Japanese dishes, pickling vegetables, and as a dipping sauce. It is sold as a paste or powder and adds a spicy kick to dishes.
Karashi is Japanese mustard made from crushed brassica juncea seeds and horseradish. Unlike European mustard, it is not vinegar-based and is typically sold as a paste or powder. It is a common condiment and condiment in many Japanese dishes, such as tonkatsu, and features prominently in Japanese stew. It is also a common ingredient used to pickle vegetables, especially eggplants.
Karashi is sold in a tube in the form of a paste and in a jar in the form of a powder. The tube version is ready to use, but the powdered form needs to be mixed with warm water to form a paste. When used as a dipping sauce, the paste can be mixed with mayonnaise or miso, known as karashi mayonnaise and karashi over miso, respectively. By itself, it is commonly used as a sauce for Japanese fried pork ribs, known as tonkatsu. In many Japanese steakhouses, this condiment is used to make a mustard sauce that is filled with sauteed shitake mushrooms and is a common topper for grilled or seared steak.
Oden, a Japanese stew made during the winter, is a mix of several whole ingredients, such as eggs, meatballs, and vegetables, that are simmered for several hours. Once served, the chopsticks are dipped in a small amount of karashi before the stew ingredients are consumed, adding a whole new level of flavor to the dish. Oden is typically served in both Japanese homes and as a quick meal at convenience stores, always with a packet of karashi on the side.
This mustard is also used as an accompaniment to natto, a fermented soy dish. Natto is a common Japanese breakfast dish, especially in schools. Karashi is also found in several Japanese salad dressings and is used as a topping for mushrooms and leeks.
Besides being a condiment, karashi can also be used to pickle vegetables. This spicy mustard adds a special level of heat to vegetables and acts as a preservative when mixed with vinegar. Pickled eggplants, known as karashi-nasu in Japan, are a favorite pantry in Japanese households.
This spicy mustard can be found in almost every shop, restaurant and home in Japan, as well as most Japanese grocery stores in other countries. Karashi delivers a firm kick to the taste buds and compliments both mild and heavily flavored Japanese dishes. Whether it’s a powder or a paste, this Japanese seasoning is a big part of Japanese cuisine.
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