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''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=http://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> |
''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=http://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> |
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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}}</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> |
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One of [[Kumamoto]]'s best-known [[meibutsu]] is ''karashi renkon'': [[lotus root]] stuffed with ''karashi'' and served in slices. |
One of [[Kumamoto]]'s best-known [[meibutsu]] is ''karashi renkon'': [[lotus root]] stuffed with ''karashi'' and served in slices. |
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<gallery heights=90> |
<gallery heights=90> |
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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:名代とんかつ勝富の盛り付け (2815054490).jpg|[[Tonkatsu]] with ''Karashi'' {{smaller|(most right, under lemon)}} |
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File:KatsuSando6515.jpg|[[Cutlet# |
File:KatsuSando6515.jpg|[[Cutlet#Japanese cuisine|Cutlet]] sandwich smeared with ''Karashi-Butter'' on insides. |
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File:Oden by yajico in Ebisu, Tokyo.jpg|[[Oden]] with ''Karashi'' {{smaller|(bottom left)}} |
File:Oden by yajico in Ebisu, Tokyo.jpg|[[Oden]] with ''Karashi'' {{smaller|(bottom left)}} |
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File:Shaomai Yokohama kiyoken01.jpg|[[Shumai#Japanese shūmai|Shumai]] lunchbox with ''Karashi'' {{smaller|(upper left)}} |
File:Shaomai Yokohama kiyoken01.jpg|[[Shumai#Japanese shūmai|Shumai]] lunchbox with ''Karashi'' {{smaller|(upper left)}} |
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File:Karasirenkon001.jpg|Karashi Renkon, {{smaller|a [[lotus root]] stuffed with ''Karashi''.}} |
File:Karasirenkon001.jpg|Karashi Renkon, {{smaller|a [[lotus root]] stuffed with ''Karashi''.}} |
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</gallery> |
</gallery> |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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{{portal bar|Food}} |
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[[Category:Japanese condiments]] |
[[Category:Japanese condiments]] |
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Revision as of 22:53, 29 July 2016
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 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: lotus root stuffed with karashi and served in slices.
Gallery
Karashi served with various dishes:
-
Tonkatsu with Karashi (most right, under lemon) -
Cutlet sandwich smeared with Karashi-Butter on insides. -
Oden with Karashi (bottom left) -
Shumai lunchbox with Karashi (upper left) -
Karashi Renkon, a lotus root stuffed with Karashi.
.jpg)
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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