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Our karashi mustard made by Yamasei craftmen, Kagawa Prefecture, is of very high quality. Referred to as "Oni Karashi" or "Demon Mustard", it combines a high level of spiciness with great flavor.
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.
YAMASEI
YAMASEI is short for YAMASHITA SEIZABURO, the full name of the craftsman when it was founded in 1938, in the canton of Ayauta, Kagawa Prefecture (Shikoku island, south west of Japan).
Our karashi mustard made by Yamasei craftmen, Kagawa Prefecture, is of very high quality. Referred to as "Oni Karashi" or "Demon Mustard", it combines a high level of spiciness with great flavor.
