Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Karashi

Karashi mustard

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Japanese mustard. It is hotter than Western mustard and is used very sparingly as an accompaniment to dishes such as oden (winter stew) and in dressings.

© 2009 All rights reserved. Published by Cross Media.