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Home » Spices » Mustard » Wagarashi

Wagarashi

Wagarashi is a very sharp tasting Japanese mustard made from brown mustard seed (Brassica juncea.)

English mustard uses brown mustard seed and white, so it approaches Wagarashi in heat; the mild American-style yellow mustard uses just white mustard seed.

It is used as a seasoning, often served on the side in small quantities for you to mix into a dish such as noodles.

It is sold both powdered in a box and prepared in tube. The tube more popular.

Wagarashi loses flavour quickly when exposed to air.

Cooking Tips

To mix the powder, mix it in a small cup (about the size of a sake cup) with a few drops of hot water until you get a thick paste that sticks to the bottom, then invert the cup for about ½ an hour.

This allows the taste to develop, while protecting it from air.

Substitutes

A hot mustard, such as English mustard.

Other names

Japanese: Wagarashi

This page first published: Nov 27, 2004 · Updated: Jun 6, 2018.

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Tagged With: Japanese Food

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