Karashi Mustard

Karashi, also called wa-garashi (literally ‘Japanese mustard’, to distinguish it from yo-garashi, ‘Western mustard’), is a type of mustard used as or in Japanese sauces, condiments and marinades. It is a hot, slightly bitter mustard, with a distinctive peppery taste typical of plants like horseradish.  Thanks to both the species and the preparation methods, karashi is a spicier and more potent condiment than mild yellow mustard preparations, though it does bear some resemblance to hot English mustard. Chinese hot mustard powders are virtually identical to karashi mustard.

Karashi is made from the seeds of Brassica juncea (Western-style yellow mustard is generally made with the milder white mustard plant, Sinapis alba).  The entire plant is popular as a vegetable throughout much of Asia, though it is the seeds which are especially prized in Japan.

Karashi mustard is available as a powder or a paste, and is very simple to use and prepare in either form.

Karashi is written 芥子, 辛子, or からし in Japanese.


JAPANESE RECIPES

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  • Wafu Hambagu - Japanese-style Hamburger with a scratch-made ponzu, karashi mustard, and daikon oroshi - Diversivore.com
    Wafu Hambagu
    Scratch-made ponzu and an amazing, wonderfully seasoned Japanese beef and pork patty.  You won't miss the bun one bit.
  • Miso Grilled Corn (Miso-Yaki Tomorokoshi)
    Corn on the cob get's the a delicious savoury-salty Japanese upgrade thanks to rich miso-butter, ginger, and an amazing, adaptable secret ingredient.
  • Keta Salmon Sushi Stacks with miso kabocha squash, marinated cucumbers, and keta salmon eggs - Diversivore.com
    Keta Salmon Sushi Stacks
    An autumn-inspired modern sushi dish with rich, savoury miso squash, marinated cucumber, and delicious sweet-sake-soy keta (chum) salmon.
  • Shungiku no goma-ae, garland chrysanthemum greens dressed with a creamy vegan Japanese sauce - Diversivore.com
    Shungiku no Goma-ae - Chrysanthemum Greens with Sesame Miso Dressing
    Goma-ae is well-known, but more versatile than most realize. Chrysanthemum greens, miso, & tofu make for a delicious departure from the well-known spinach dish.
  • Charred Shishito Peppers with Sweet Togarashi Spice - Diversivore.com
    Charred Shishito Peppers with Sweet Togarashi Spice
    Shishito peppers are wildly popular, linguistically confusing, and easy to cook. Here we examine all three of those things in one lovely sweet-and-spicy recipe.
  • Japanese Simmered Cauliflower Leaves with Potatoes - Diversivore.com
    Japanese Simmered Cauliflower Leaves with Potatoes
    Simple, delicious, no-waste food - cauliflower leaves are delicious and quite similar to a number of Asian greens (like bok choy).  Here, they shine in a simple, slightly sweet,...
  • Bacon wrapped shimeji mushroom kushiyaki with a homemade tare sauce - Diversivore.com
    Bacon-wrapped Shimeji Mushroom Kushiyaki
    Bacon's never a bad idea. Especially not when it gets to partner with a fantastic, flavourful, just-sweet-enough Japanese tare (teriyaki) sauce.
  • Tenshindon - A Japanese/Chinese crab and shrimp omelette served over rice and topped with a sweet and sour sauce - Diversivore.com
    Tenshindon - Crab Omelette on Rice
    An awesome Japanese recipe with Chinese origins. The recipe makes a generous dish for two people to share. You can easily halve it for a single person,...
  • Allergy-friendly Chicken Tsukune (Japanese chicken meatball skewers) made without wheat, dairy, or eggs - Diversivore.com
    Allergy-friendly Chicken Meatball Yakitori (Tsukune)
    Tsukune (Japanese chicken meatballs) is a classic yakitori specialty, but like most meatballs, it's tough to get a great result without breadcrumbs and/or eggs (two very common allergens)....
  • Kitsune nabe - miso hot pot with vegetables, fried tofu and quail eggs - Diversivore.com
    Kitsune Nabe - Japanese Stew with Tofu Puffs
    Fried tofu, mushrooms, chrysanthemum greens, quail eggs and shirataki swim in a rich dashi and red miso broth.
  • Ponzu sauce (ponzu shoyu), made from scratch, with salmon and tuna sashimi and shredded daikon - Diversivore.com
    Ponzu Shoyu (aka Ponzu Sauce) - from Scratch
    Ponzu shoyu (aka ponzu sauce) is a bright, delicious Japanese citrus-based sauce, popularly used as a condiment and a marinade.  It's also delicious, and shockingly easy to make.
  • Japanese nettle soup - vegan and gluten free, made with miso - Diversivore.com
    Japanese Nettle Soup
    Nettles are great in soup - there's no doubt about that. But given their already exotic and unusual status, it's not uncommon for them to be pigeonholed into one...
  • Cucamelon Sunomono made with shirataki noodles and green daikon - Diversivore.com
    Cucamelon Sunomono
    The world's cutest fruit/vegetable gets all dressed up in this amazing vegan Japanese sweet-sour salad. One serving is a paltry (and astonishing) 43 calories!
  • Japanese lemon herb risotto, made with sake in place of white wine and short grain Japanese rice -DJapanese lemon herb risotto, made with sake in place of white wine and short grain Japanese rice - Diversivore.com
    Japanese Lemon Herb Risotto
    A few simple Japanese twists plus bright taste of lemon, and you get this unforgettable dish.
  • Dark chocolate mousse with candied kumquats - Diversivore.com
    Dark Chocolate Mousse with Candied Kumquats
    Rich, creamy, chocolaty mousse with sweet, bright candied kumquats. The kumquats can be made in advance and kept in the fridge for a month or more, making this...
  • Ginger and karashi mustard chicken, shown here on a bed of Japanese lemon-herb risotto - Diversivore.com
    Ginger Karashi Chicken
    Tangy, sweet, a little hot - these are packed with flavour and surprisingly healthy. They also show how versatile and easy to love Japanese ingredients can be.
  • Mandelo (Cocktail Grapefruit) Zaru Soba - cold Japanese buckwheat noodles with a citrus dipping sauce (mentsuyu) - Diversivore.com
    Mandelo Zaru Soba (Cold Buckwheat Noodles with Cocktail Grapefruit Sauce)
    A simple but delicious cold noodle dish with a unique citrus component, perfect for any time of the year.
  • Appetizer portion of beef tataki with ponzu, watermelon radishes, and scallions - Diversivore.com
    Beef Tataki with Ponzu
    When it comes to beef tenderloin, less is more. This is all about balancing powerful flavours and letting the tender, seared fillet shine through.