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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, nattō, 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-flavoured miso, deep fried, and served in slices.

Gallery

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

Tonkatsu with Karashi (most right, under lemon)
Cutlet sandwich with Karashi-Butter spread.
Oden with Karashi (bottom left)
Shumai lunchbox with Karashi (upper left)
Karashi Renkon, a lotus root stuffed with Karashi-miso.

References

^ Tsuji, Shizuo; Hata, Kōichirō (1986). Practical Japanese cooking: easy and elegant. Kodansha International. p. 145. ISBN 0-87011-762-9.
^ Uwajimaya Glossary Archived 2011-07-26 at the Wayback Machine
^ 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. Archived from the original (PDF) on 2010-11-24. Retrieved 2010-03-27.

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[1] Tsuji, Shizuo; Hata, Kōichirō (1986). Practical Japanese cooking: easy and elegant. Kodansha International. p. 145. ISBN 0-87011-762-9.

[2] Uwajimaya Glossary Archived 2011-07-26 at the Wayback Machine

[3] 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-4] 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.

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@@ Line 1: / Line 1: @@
 {{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]]]]
-{{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>
+{{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&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<!-- 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&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]]'', ''[[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|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|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>