Glossary - Seasonings

Karashi/Japanese mustard


A yellow, spicy hot condiment that packs a pungent flavor punch 


A condiment made by adding powdered Japanese mustard seeds into water or kneaded into paste form in warm or cold water. "Karashi" (Japanese mustard) is primarily sold in tubes in Japan. The distinctive spice, felt at the back of your nose, is perfect for enhancing the taste of Oden hot pot dishes, "aemono" (dressed dishes often made with fresh seasonal vegetables) or "natto" (fermented soybeans).


Rich in potassium and phosphorus. Karashi in paste form also contains sodium as it has been seasoned.


There are two types: one in powder form and the other in paste form. The powdered variety should be stored away from high heat and humidity, while the paste variety should be refrigerated after opening. The spicy component is volatile so the flavor will weaken as time goes on.


While karashi only includes powdered mustard and water, Western mustard is made by mixing vinegar with sugar so the flavor is different. Japanese mustard is hotter.


The spicy flavor from Karashi that is felt at the back of your nose is quite distinctive, and it can cause tears when used in large quantities. It may also cause stomach inflammation.

Related Recipes