Karashi (芥子, 辛子, からし, or カラシ), also known asoni karashi,[1] is a type ofmustard used as acondiment or as aseasoning inJapanese cuisine.Karashi is made from the crushed seeds ofBrassica juncea (brown mustard) and is usually sold in either powdered or paste form.Karashi in powdered form is prepared by mixing with tepid water to a paste and leaving it covered for a few minutes.[2]
Karashi is often served withtonkatsu,oden,nattō, andshumai.[3] It can be used as part of a dipping sauce when mixed withmayonnaise, calledkarashi mayonnaise or with vinegar andmiso, calledkarashi su miso.[4]
It is also used to makepickledJapanese eggplant, calledkarashi-nasu.[5]
One ofKumamoto's best-knownmeibutsu (regional specialities) iskarashi renkon:lotus root stuffed withkarashi-flavouredmiso, deep fried, and served in slices.
Karashi is served with various dishes. It is considerably stronger than American or French mustard, so a small amount is enough.
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