Karashi: Difference between revisions
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{{distinguish|Karachchi|Karachi|Karachay–Cherkessia}} |
{{distinguish|Karachchi|Karachi|Karachay–Cherkessia}} |
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[[File:Natto, with welsh onion and karashi by yoppy.jpg|thumb|250px|Karashi with natto and |
[[File:Natto, with welsh onion and karashi by yoppy.jpg|thumb|250px|Karashi with natto and Welsh onion]] |
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{{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 for use 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=http://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> |
{{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 for use 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=http://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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Revision as of 00:58, 31 July 2014
Karashi (芥子, 辛子, からし, or カラシ) 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 and is usually sold in either powder or paste form. Karashi in powder form is prepared for use by mixing with lukewarm water to a paste and leaving it covered for a few minutes.[1]
Karashi is often served with tonkatsu, oden, natto, and shumai.[2] 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.[3] It is also used to make pickled japanese eggplant, called karashi-nasu.[4] One of Kumamoto's best-known meibutsu is Karashi Renkon - a Lotus Root stuffed with karashi and served in slices.
References
- ^ Tsuji, Shizuo; Hata, Kōichirō (1986). Practical Japanese cooking: easy and elegant. Kodansha International. p. 145. ISBN 0-87011-762-9.
- ^ Uwajimaya Glossary
- ^ 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.
- ^ Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International Foundation. p. 19.
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