Japanese Mustard

Japanese Mustard

Japanese mustard powder

When a Japanese recipe calls for mustard, regular prepared mustard shouldn’t be used. Unlike American mustard, which is a combination of mustard seeds, vinegar, and other spices, Japanese mustard is only made of powdered mustard and water.

You can either buy powder type or ready to use tube type. When you prepare mustard on your own from powder, mix a small amount of water with mustard to form paste in a shot glass. Cover it for few minutes to develop potency. Once it’s made, it lasts only for a day or so. It won’t get bad easily, but it gets dry and lose potency. So that prepare a small amount of mustard every time you need.

Japanese mustard is served on the side, to accompany natto (fermented soy beans), oden, tonkatsu (breaded and fried pork), etc. Chinese and other asian cuisine use the same powdered mustard, but prepare differently.

Japanese grocery stores carry both powder and tube type of mustard. Korean and Chinese grocery stores may carry tubes. For those who wish to order online, here are the links;









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2 Responses to Japanese Mustard

  1. Leyton Jay April 25, 2017 at 5:38 am #

    Japanese karashi mustard is also a key ingredient for Kewpie mayonnaise, which they uses to top my two favourite dishes: takoyaki and okonomiyaki.
    Thanks for the information.

  2. Lita Watson June 21, 2017 at 10:13 pm #

    Thank for writing an informative article! I love using this mustard steak, schnitzel cq tonkatsu , oden , miso-soup or natto. Sadly, it will lose flavor quickly once exposed to the air.