Karashi

{{Short description|Japanese mustard}}

{{distinguish|Karachchi|Karachi|Karachay–Cherkessia|Karoshi}}

File:Natto, with welsh onion and karashi by yoppy.jpg, topped with green onion]]

{{nihongo|Karashi|芥子, 辛子, からし, or カラシ|}}, also known as oni karashi,{{Cite web |title=Powdered Oni Karashi mustard |url=https://www.nishikidori.com/en/spices-sansho-mustard/1249-1974-powdered-oni-karashi-mustard.html |access-date=2022-07-12 |website=Nishikidori |language=en}} is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. Karashi is made from the crushed seeds of Brassica 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.{{cite book |page=145 |title=Practical Japanese cooking: easy and elegant |url=https://books.google.com/books?id=PjqcM_2qg8YC&q=karashi&pg=PA145 |first1=Shizuo |last1=Tsuji |first2=Kōichirō |last2=Hata |publisher=Kodansha International |year=1986 |isbn=0-87011-762-9}}

Karashi is often served with tonkatsu, oden, nattō, and shumai.[http://www.uwajimaya.com/GlossaryDetail.php?id=3 Uwajimaya Glossary] {{webarchive|url=https://web.archive.org/web/20110726224452/http://www.uwajimaya.com/GlossaryDetail.php?id=3 |date=2011-07-26 }} It can be used as part of a dipping sauce when mixed with mayonnaise, called karashi mayonnaise or with vinegar and miso, called karashi su miso.{{cite book |url=https://books.google.com/books?id=k7yx0OYDWFEC&q=%22karashi+sumiso%22&pg=PA46|page=46|title=The book of tofu: protein source of the future-- now! |first1= William|last1= Shurtleff|author-link=William Shurtleff |first2= Akiko|last2= Aoyagi|publisher= Ten Speed Press|year= 1998 |isbn= 1-58008-013-8}}

It is also used to make pickled Japanese eggplant, called karashi-nasu.{{cite book|url=http://www.k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf|page=19|title=TSUKEMONO: A Look at Japanese Pickling Techniques|first=Libby|last=Reid|publisher=Kanagawa International Foundation|date=August 2008|access-date=2010-03-27|archive-url=https://web.archive.org/web/20101124012004/http://k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf|archive-date=2010-11-24|url-status=dead}}

One of Kumamoto's best-known meibutsu (regional specialities) is karashi renkon: lotus root stuffed with karashi-flavoured miso, deep fried, and served in slices.