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.