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{{Short description|Mustard used in Japan}}
{{distinguish|Karachchi|Karachi|Karachay–Cherkessia}}
{{distinguish|Karachchi|Karachi|Karachay–Cherkessia|Karoshi}}
[[File:Natto, with welsh onion and karashi by yoppy.jpg|thumb|250px|'''Karashi''' on [[nattō]] , topped with [[Allium fistulosum|green onion]]]]
[[File:Natto, with welsh onion and karashi by yoppy.jpg|thumb|250px|Karashi on [[nattō]] , topped with [[Allium fistulosum|green onion]]]]
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{{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 (condiment)|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 powder or paste form. ''Karashi'' in powder form is prepared by mixing with lukewarm 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>


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''Karashi'' is often served with ''[[tonkatsu]]'', ''[[oden]]'', ''[[nattō]]'', and ''[[shumai]]''.<ref>[http://www.uwajimaya.com/GlossaryDetail.php?id=3 Uwajimaya Glossary<!-- Bot generated title -->] {{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>
⚫
{{nihongo|'''Karashi'''|芥子, 辛子, からし, or カラシ|}} is a type of [[mustard (condiment)|mustard]] used as a [[condiment]] or as a [[seasoning]] in [[Japanese cuisine]]. ''Karashi'' is made from the crushed seeds of ''[[Brassica juncea]]'' and is usually sold in either powder or paste form. ''Karashi'' in powder form is prepared by mixing with lukewarm 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&pg=PA145&dq=karashi&hl=en#v=onepage&q=karashi&f=false |first1=Shizuo |last1=Tsuji |first2=Kōichirō |last2=Hata |publisher=Kodansha International |year=1986 |isbn=0-87011-762-9}}</ref>

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It is also used to make [[tsukemono|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.

== Health Benefits of Nattō and Complementary Use of Karashi ==

While ''Karashi'' is a favored condiment in Japanese cuisine, its pairing with ''nattō'' is particularly noteworthy. ''Nattō'', a traditional Japanese food made from fermented soybeans, is often served with a dab of ''Karashi'' to enhance its flavor. This combination not only enriches the culinary experience but also merges the health benefits associated with both foods.

''Nattō'' is renowned for its content of Nattokinase, an enzyme believed to support cardiovascular health by aiding in the breakdown of blood clots.<ref>{{cite web|url=https://redfood.de/nattokinase-wirkung/|title=Nattokinase |author=Redfood|date=9 April 2024}}</ref> This has garnered attention for its potential in preventing thrombotic diseases, such as heart attacks and strokes. Nattokinase's role in improving blood circulation and its anti-inflammatory properties further underline the nutritional synergy between ''Karashi'' and ''nattō''.

Incorporating ''Karashi'' into ''nattō'' not only adds depth to the dish's flavor profile but may also complement the health benefits attributed to Nattokinase, making this traditional pairing a subject of interest for both culinary and health-related research.<ref>{{cite web|url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372539/|title=Potential Role of Nattokinase in Cardiovascular Disease Prevention|date=2017-03-28|website=PubMed Central|language=en}}</ref>


⚫
''Karashi'' is often served with ''[[tonkatsu]]'', ''[[oden]]'', ''[[natto]]'', and ''[[shumai]]''.<ref>[http://www.uwajimaya.com/GlossaryDetail.php?id=3 Uwajimaya Glossary<!-- Bot generated title -->]</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&pg=PA46&dq=%22karashi+sumiso%22&hl=en#v=onepage&q=%22karashi%20sumiso%22&f=false|page=46|title=The book of tofu: protein source of the future-- now! |first1= William|last1= Shurtleff|first2= Akiko|last2= Aoyagi|publisher= Ten Speed Press|year= 1998 |isbn= 1-58008-013-8}}</ref>
⚫
It is also used to make [[tsukemono|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}}</ref>


⚫
One of [[Kumamoto]]'s best-known [[meibutsu]] is ''karashi renkon'': [[lotus root]] stuffed with ''karashi'' and served in slices.


==Gallery==
==Gallery==
''Karashi'' served with various dishes:
''Karashi'' is served with various dishes. It is considerably stronger than American or French mustard, so a small amount is enough.
<gallery heights=90>
<gallery heights="90">
File:KatsuSando6515.jpg|[[Cutlet#Japanese cuisine|Cutlet]] sandwich with ''Karashi-Butter'' spread.
File:名代とんかつ勝富の盛り付け (2815054490).jpg|[[Tonkatsu]] with ''Karashi'' {{smaller|(most right, under lemon)}}
File:KatsuSando6515.jpg|[[Cutlet#Japanese cuisine|Cutlet]] sandwich smeared with ''Karashi-Butter'' on insides.
File:Oden by yajico in Ebisu, Tokyo.jpg|[[Oden]] with ''Karashi'' (bottom left).
File:Oden by yajico in Ebisu, Tokyo.jpg|[[Oden]] with ''Karashi'' {{smaller|(bottom left)}}
File:Shaomai Yokohama kiyoken01.jpg|[[Shumai#Japanese shūmai|Shumai]] lunchbox with ''Karashi'' (upper left).
File:Shaomai Yokohama kiyoken01.jpg|[[Shumai#Japanese shūmai|Shumai]] lunchbox with ''Karashi'' {{smaller|(upper left)}}
File:Karasirenkon001.jpg|Karashi Renkon, a [[lotus root]] stuffed with ''Karashi-miso''.
File:Karasirenkon001.jpg|Karashi Renkon, {{smaller|a [[lotus root]] stuffed with ''Karashi''.}}
</gallery>
</gallery>


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{{reflist}}
{{reflist}}


{{Japanese food and drink}}

{{portal bar|Food}}
{{portal bar|Food}}


[[Category:Japanese condiments]]
[[Category:Japanese condiments]]



{{Japan-cuisine-stub}}
{{Japan-cuisine-stub}}

Latest revision as of 15:19, 9 April 2024

Not to be confused with Karachchi, Karachi, Karachay–Cherkessia, or Karoshi.
Karashi on nattō , topped with green onion

Karashi (芥子, 辛子, からし, or カラシ), also known as Oni Karashi[1] 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 powder or paste form. Karashi in powder form is prepared by mixing with lukewarm water to a paste and leaving it covered for a few minutes.[2]

Karashi is often served with tonkatsu, oden, nattō, and shumai.[3] 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.[4]

It is also used to make pickled Japanese eggplant, called karashi-nasu.[5]

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.

Health Benefits of Nattō and Complementary Use of Karashi[edit]

While Karashi is a favored condiment in Japanese cuisine, its pairing with nattō is particularly noteworthy. Nattō, a traditional Japanese food made from fermented soybeans, is often served with a dab of Karashi to enhance its flavor. This combination not only enriches the culinary experience but also merges the health benefits associated with both foods.

Nattō is renowned for its content of Nattokinase, an enzyme believed to support cardiovascular health by aiding in the breakdown of blood clots.[6] This has garnered attention for its potential in preventing thrombotic diseases, such as heart attacks and strokes. Nattokinase's role in improving blood circulation and its anti-inflammatory properties further underline the nutritional synergy between Karashi and nattō.

Incorporating Karashi into nattō not only adds depth to the dish's flavor profile but may also complement the health benefits attributed to Nattokinase, making this traditional pairing a subject of interest for both culinary and health-related research.[7]


Gallery[edit]

Karashi is served with various dishes. It is considerably stronger than American or French mustard, so a small amount is enough.

  • Cutlet sandwich with Karashi-Butter spread.
    Cutlet sandwich with Karashi-Butter spread.
  • Oden with Karashi (bottom left).
    Oden with Karashi (bottom left).
  • Shumai lunchbox with Karashi (upper left).
    Shumai lunchbox with Karashi (upper left).
  • Karashi Renkon, a lotus root stuffed with Karashi-miso.
    Karashi Renkon, a lotus root stuffed with Karashi-miso.

References[edit]

  1. ^ "Powdered Oni Karashi mustard". Nishikidori. Retrieved 2022-07-12.
  2. ^ Tsuji, Shizuo; Hata, Kōichirō (1986). Practical Japanese cooking: easy and elegant. Kodansha International. p. 145. ISBN 0-87011-762-9.
  3. ^ Uwajimaya Glossary Archived 2011-07-26 at the Wayback Machine
  4. ^ Shurtleff, William; Aoyagi, Akiko (1998). The book of tofu: protein source of the future-- now!. Ten Speed Press. p. 46. ISBN 1-58008-013-8.
  5. ^ Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International Foundation. p. 19. Archived from the original (PDF) on 2010-11-24. Retrieved 2010-03-27.
  6. ^ Redfood (9 April 2024). "Nattokinase".
  7. ^ "Potential Role of Nattokinase in Cardiovascular Disease Prevention". PubMed Central. 2017-03-28.
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