Mustard Japan | japanese

The enzyme generated in the hot water is most pungent at

about 40 °C.

The ideal hardness to aim for is something that you can still use with chopsticks. If the mustard is to hard (like the mustard used for Shabashaba), it might not be easy to take the preferred amount with chopsticks. The pungency of Neri mustard will weaken if not used on the same day it is prepared.

How to Make Mustard Batter

Requirements: a small ball, a spoon and hot water (about 40°C).

First, put the necessary amount of powder mustard in a bowl and then add batter to make firm. In the beginning, add a little bit of hot water.

At a restaurant, in order to prepare things in advance, it is best beaten to the hardness needed, but at home, it is better to adjust the stiffness, leaving a looser batter.

Notes

1) start with less flour mustard and adjust accordingly

2) Adding too much hot water at once will cause the batter to soften. Please add water little by little.

3) Kneaded the batter to desired stiffness. Then, loosen after leaving sit for about 5 minutes. This will set off decreased bitterness in the pungency.

For mustard

The mustard considered ‘Western mustard’ and ‘Japanese mustard’ are a bit different. Japanese mustard is easily distinguished by pungency and has been eaten since ancient times in Japan.

‘Hiroshi mustard’ is generally referred to simply as mustard and has a mild pungency that goes well with dishes such as sausage.

Mustard commercially available in tubes, referred to as ‘Japanese mustard,’ is usually a mix of two of the above.

The mustard available in tubes contains a variety of things meant to help maintain its spicy taste. This mustard was made for convenience and made by blending many things together, such as such as seasoning, salt, vegetable oil and spice extract. For dishes served at home that require a ‘hot flavor,’ it is better to use beaten ‘powder mustard.’

There is a very big difference to the spiciness and shelf life

between powdered mustard and Japanese mustard sold in a

tube. Having a high volatility in the first place, it is difficult

to maintain the shelf life of ‘spicy’ mustard. If a cuisine

requires the spicy pungency of Japanese mustard, then it’s

best to keep it in powder form until ready to use.

The following is an introduction to the features for cooking

with mustard.