Karashi Mustard Powder
This ain't your grandma's yellow mustard. This is hardcore brown-mustard-seed clear-your-sinuses and freak-out-a-demon spicy mustard powder. Brown mustard se...
This ain't your grandma's yellow mustard. This is hardcore brown-mustard-seed clear-your-sinuses and freak-out-a-demon spicy mustard powder. Brown mustard seeds (brassica juncea) are spicier than yellow mustard so be warned, they don't call this ONI KARASHI (demon mustard) for nothing!!
To prepare: mix about equal parts mustard powder and lukewarm/warm water (104 - 140°F). Add water until you reach your desired consistency, but the typically, it should have the consistency of wasabi paste and will be within the range of 1:1 mustard powder to water, maybe leaning a little heavier on water. Let sit for 5 - 15 minutes before serving to allow flavors can bloom and settle. Only make what you need because it always tastes best freshly made.
Use this mustard as an obligatory condiment for katsu, cold cut steak, buta no kakuni, and oden. I also mix it in with soy sauce to make a dipping sauce for Chinese dumplings like shumai and gyoza. You could mix it into some mayo to make delicious karashi mustard as well, and there are delicious Japanese tsukemono pickles made with karashi as well.
This is organic mustard powder made by Yamasei, an artisanal company based in Kagawa Prefecture, on Shikoku Island. Yamasei aims to make natural products without preservatives that showcase the complex flavors of simple ingredients. In the case of this mustard, they remove 25% of the mustard seed oil before milling and sieving to create a beautiful, silky powder.
1.06 oz *This looks like a small bag, but you probably won't be using it more than a teaspoon or two at a time so yeah, it'll last.
From Kagawa, Japan
Vegan, soy-free, gluten-free.
*To keep the flavors super punchy, store in an airtight container in a cool, dark place.
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