Karashi

{{Short description|Japanese mustard}} {{distinguish|Karachchi|Karachi|Karachay–Cherkessia|Karoshi}} [[File:Natto, with welsh onion and karashi by yoppy.jpg|thumb|250px|Karashi on nattō, topped with green onion]] {{nihongo|'''Karashi'''|芥子, 辛子, からし, or カラシ|}}, also known as ''oni karashi'',<ref>{{Cite web |title=Powdered Oni Karashi mustard |url=https://www.nishikidori.com/en/spices-sansho-mustard/1249-1974-powdered-oni-karashi-mustard.html |access-date=2022-07-12 |website=Nishikidori |language=en}}</ref> is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of ''Brassica juncea'' (brown mustard) and is usually sold in either powdered or paste form. ''Karashi'' in powdered form is prepared by mixing with tepid water to a paste and leaving it covered for a few minutes.<ref>{{cite book |page=145 |title=Practical Japanese cooking: easy and elegant |url=https://books.google.com/books?id=PjqcM_2qg8YC&q=karashi&pg=PA145 |first1=Shizuo |last1=Tsuji |first2=Kōichirō |last2=Hata |publisher=Kodansha International |year=1986 |isbn=0-87011-762-9}}</ref>

''Karashi'' is often served with ''tonkatsu'', ''oden'', ''nattō'', and ''shumai''.<ref>[http://www.uwajimaya.com/GlossaryDetail.php?id=3 Uwajimaya Glossary] {{webarchive|url=https://web.archive.org/web/20110726224452/http://www.uwajimaya.com/GlossaryDetail.php?id=3 |date=2011-07-26 }}</ref> It can be used as part of a dipping sauce when mixed with mayonnaise, called ''karashi mayonnaise'' or with vinegar and ''miso'', called ''karashi su miso''.<ref>{{cite book |url=https://books.google.com/books?id=k7yx0OYDWFEC&q=%22karashi+sumiso%22&pg=PA46|page=46|title=The book of tofu: protein source of the future-- now! |first1= William|last1= Shurtleff|author-link=William Shurtleff |first2= Akiko|last2= Aoyagi|publisher= Ten Speed Press|year= 1998 |isbn= 1-58008-013-8}}</ref>

It is also used to make pickled Japanese eggplant, called ''karashi-nasu''.<ref name="Reid">{{cite book|url=http://www.k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf|page=19|title=TSUKEMONO: A Look at Japanese Pickling Techniques|first=Libby|last=Reid|publisher=Kanagawa International Foundation|date=August 2008|access-date=2010-03-27|archive-url=https://web.archive.org/web/20101124012004/http://k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf|archive-date=2010-11-24|url-status=dead}}</ref>

One of Kumamoto's best-known meibutsu (regional specialities) is ''karashi renkon'': lotus root stuffed with ''karashi''-flavoured miso, deep fried, and served in slices.

==Gallery== ''Karashi'' is served with various dishes. It is considerably stronger than American or French mustard, so a small amount is enough. <gallery heights="90"> File:KatsuSando6515.jpg|Cutlet sandwich with ''Karashi-Butter'' spread. File:Oden by yajico in Ebisu, Tokyo.jpg|Oden with ''Karashi'' (bottom left). File:Shaomai Yokohama kiyoken01.jpg|Shumai lunchbox with ''Karashi'' (upper left). File:Karasirenkon001.jpg|Karashi Renkon, a lotus root stuffed with ''Karashi-miso''. </gallery>

==References== {{reflist}}

Category:Japanese condiments