Japanese hot mustard, made from the ground seed of brown mustard and mixed with water into a smooth, pungent paste. Far sharper and more sinus-clearing than Western mustard and used in much smaller amounts, it carries a clean, fierce heat with little vinegar or sweetness. A dab accompanies oden, natto, tonkatsu and simmered pork.
Where it comes from
Japanese hot mustard from ground brown mustard seed, served as a sharp condiment with many savoury dishes.
In the kitchen
A dab served with oden, natto, tonkatsu and simmered pork for a sharp nasal heat.
Nutrition (per 100g)
~165kcalCal
~8.0gProtein
~9.0gFat
~13.0gCarbs
~6.0gFiber
AI-estimated; model and run unavailable.
