*Karashi* is spicy Japanese-style mustard made from crushed mustard seeds—*Brassica juncea*, a species of mustard also known as brown mustard or Chinese mustard—and horseradish. You can use *karashi* in many applications, including as a condiment, pickling agent, or filling. The hot mustard can add a punch to dishes like [*gyoza* dumplings](https://www.masterclass.com/articles/gyoza-recipe), *tonkatsu*, and chicken *katsu* and impart notes of peppery heat into salad dressings and soups.
*Karashi* is a potent vehicle of mustard’s signature heat, thanks to the addition of peppery, bitter horseradish. Unlike the vinegar-driven heat of Western mustard, *karashi* mustard evokes the same tingly feeling as freshly grated [wasabi](https://www.masterclass.com/articles/what-is-wasabi).
*Karashi* is used to bring heat and dimension to dishes across Japanese cuisine.

1. __As a condiment__. A traditional plate of [tonkatsu](https://www.masterclass.com/articles/how-to-make-tonkatsu) (fried pork cutlet) wouldn’t be complete without a swipe of *karashi*. The hot mustard is a traditional condiment for snacks like *shumai* dumplings (traditional Chinese dumplings), and *karashi* packets are included with packages of *nattō*, sticky fermented soybeans. 
2. __As a filling__. *Karashi renkon*—lotus roots stuffed with a mix of [miso](https://www.masterclass.com/articles/what-is-miso-easy-miso-broth-recipe-with-chef-gordon-ramsay) and *karashi*, then sliced, battered, and fried until crispy—is a regional specialty of Kumamoto, a city in Kyushu.
3. __As a pickling agent__. *Karashi* is a key ingredient in *karashizuke*, a kicky realm of *[tsukemono](https://www.masterclass.com/articles/tsukemono-guide)* pickles in which a bit of *karashi* is added to the base of [sake](https://www.masterclass.com/articles/sake-guide) lees before pickling. *Karashi-nasu*, pickled [Japanese eggplant](https://www.masterclass.com/articles/roasted-japanese-eggplant-recipe), is one of the more popular kinds of *karashizuke*. 
4. __As a seasoning__. *Karashi* is used to season dishes like *oden*, a one-pot stew made with a [dashi](https://www.masterclass.com/articles/dashi-explained) broth. You can also mix it into spreads and dipping sauces for sandwiches and salads, like *karashi* butter, *karashi* mayonnaise, and *karashi-su*-miso, a mustard-miso dressing.
*Karashi* is sold in pre-made paste or powder form, which allows for a personalized level of spiciness. Simply combine a few teaspoons of *karashi* powder with warm water to preference, and mix until paste forms. Cover the mixture with plastic wrap and allow it to steam for five minutes for best results.
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*Karashi* goes way beyond your average yellow mustard: It’s a devilish, sunny, make-your-nose-run kind of mustard.

*Karashi* goes way beyond your average yellow mustard: It’s a devilish, sunny, make-your-nose-run kind of mustard.

How to Make Karashi: 4 Ways to Use Karashi in Your Cooking

Karashi is spicy Japanese-style mustard made from crushed mustard seeds—Brassica juncea, a species of mustard also known as brown mustard or Chinese mustard—and horseradish. You can use karashi in many applications, including as a condiment, pickling agent, or filling. The hot mustard can add a punch to dishes like <a href='https://www.masterclass.com/articles/gyoza-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gyoza-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003egyoza\u003c/em\u003e dumplings","category":null}'>gyoza dumplings</a>, tonkatsu, and chicken katsu and impart notes of peppery heat into salad dressings and soups.

What Is Karashi?

Karashi is a potent vehicle of mustard’s signature heat, thanks to the addition of peppery, bitter horseradish. Unlike the vinegar-driven heat of Western mustard, karashi mustard evokes the same tingly feeling as freshly grated <a href='https://www.masterclass.com/articles/what-is-wasabi' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-wasabi","linkCopy":"wasabi","category":null}'>wasabi</a>.

What Does Karashi Taste Like?

Karashi is used to bring heat and dimension to dishes across Japanese cuisine.<ol class="mc-m-4"><li class="mc-my-4"> 1. As a condiment. A traditional plate of <a href='https://www.masterclass.com/articles/how-to-make-tonkatsu' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-tonkatsu","linkCopy":"tonkatsu","category":null}'>tonkatsu</a> (fried pork cutlet) wouldn’t be complete without a swipe of karashi. The hot mustard is a traditional condiment for snacks like shumai dumplings (traditional Chinese dumplings), and karashi packets are included with packages of nattō, sticky fermented soybeans. </li><li class="mc-my-4"> 2. As a filling. Karashi renkon—lotus roots stuffed with a mix of <a href='https://www.masterclass.com/articles/what-is-miso-easy-miso-broth-recipe-with-chef-gordon-ramsay' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-miso-easy-miso-broth-recipe-with-chef-gordon-ramsay","linkCopy":"miso","category":null}'>miso</a> and karashi, then sliced, battered, and fried until crispy—is a regional specialty of Kumamoto, a city in Kyushu. </li><li class="mc-my-4"> 3. As a pickling agent. Karashi is a key ingredient in karashizuke, a kicky realm of <a href='https://www.masterclass.com/articles/tsukemono-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tsukemono-guide","linkCopy":"tsukemono","category":null}'>tsukemono</a> pickles in which a bit of karashi is added to the base of <a href='https://www.masterclass.com/articles/sake-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/sake-guide","linkCopy":"sake","category":null}'>sake</a> lees before pickling. Karashi-nasu, pickled <a href='https://www.masterclass.com/articles/roasted-japanese-eggplant-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/roasted-japanese-eggplant-recipe","linkCopy":"Japanese eggplant","category":null}'>Japanese eggplant</a>, is one of the more popular kinds of karashizuke. </li><li class="mc-my-4"> 4. As a seasoning. Karashi is used to season dishes like oden, a one-pot stew made with a <a href='https://www.masterclass.com/articles/dashi-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dashi-explained","linkCopy":"dashi","category":null}'>dashi</a> broth. You can also mix it into spreads and dipping sauces for sandwiches and salads, like karashi butter, karashi mayonnaise, and karashi-su-miso, a mustard-miso dressing. </li></ol>

4 Common Ways to Use Karashi

Karashi is sold in pre-made paste or powder form, which allows for a personalized level of spiciness. Simply combine a few teaspoons of karashi powder with warm water to preference, and mix until paste forms. Cover the mixture with plastic wrap and allow it to steam for five minutes for best results.

How to Make Karashi

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Karashi goes way beyond your average yellow mustard: It’s a devilish, sunny, make-your-nose-run kind of mustard.

Karashi goes way beyond your average yellow mustard: It’s a devilish, sunny, make-your-nose-run kind of mustard.
