Powdered Oni Karashi Mustard

It is produced from Barukan (or Volcano) mustard seeds, the most popular and expensive of the three main Asian mustard seed sub-varieties.

Enzyme in mustard which helps create the characteristic spicy flavor is very volatile and can dissipate at temperatures above 70 ℃.

Our advice for creating your mustard paste : mix the Oni Karashi mustard powder with lukewarm water (ideally between 40°C and 60 ° C and not higher or it will develop a lot of bitterness).

Mixing should be done by stirring everything gently, always in the same direction.

The resulting dough should rest for 10 to 15 minutes for a perfect result.

This Oni Karashi mustard powder color has been improved by adding 1% turmeric powder.

It surprises with its power and its slightly earthy notes close to root vegetables.

Our perfect pairings : it goes very well with soy sauce, ketchup, tonkatsu sauces… and flavors soy sauce for tasting fermented “natto” soya beans.

Origin: Kagawa, Japan

Ingredients: Mustard, 1% Turmeric

Storage: Dry Away From Direct Sunlight And Moisture

Allergenic(S): Mustard

Nutritional Values: Per 100 G : Energy 450 Kcal (1891 KJ) ; Fat 18,8g, Of Which Saturates 1,18g ; Carbohydrate 33,9g, Of Which Sugars 8,7g ; Protein 36,4g ; Salt 0,013g.