The cooking ingredients you can’t really substitute. Can you guess what it is?
The answer is Japanese mustard: Karashi!
When I arrived in the US and was wandering around for dinner one day, I found a nice size of daikon radish (Usually if you want to buy Daikon radish in Japan, they are huge so if you buy one, they would stay at least 2 weeks or longer) and it was freezing outside, so I decided to cook daikon simmered in Dashi.
While I was a student, the budget was obviously tight so I didn’t buy a tube of Japanese mustard. I was hoping a yellow mustard could get along with Daikon. And an hour later, I realized my mistake. While yellow mustard has zesty flavor, Japanese mustard has bold spiciness without sour, so it could go well without disturbing daikon’s simple flavor.
For those who are not familiar with Japanese mustard, here is detailed review/introduction:)
*This is NOT for an affiliate purpose hence I don’t get paid, so this is my very honest (spicy) review;)
Name: Japanese Mustard Karashi
Contains: about 43g
Price: $1.50~$2.50? If it’s over $2.60, I wouldn’t buy it;)
What can I use it for?: Fish cake, hot pot, shumai, pot sticker etc…
Will buy again?: Yes! For Daikon simmered in Dashi!
Pro: Taste that can’t substitute with anything, last long,
Con: Some general grocery store don’t have one
I’ve tried many kinds of mustard since I moved to the US. But unlike American mustard, Japanese mustard doesn’t have zesty, tangy flavor. Japanese mustard has vivid spiciness straightly trying to stub your tastebuds and poke in your nostrils. The taste is of course hot and a little bitter. If you are planning to use them for sandwiches, I recommend using American mustard, but if you are trying to add them in hot soba noodles, fish cakes, or daikon radish, use Japanese mustard and you won’t regret your choice!
Enjoy home cooking and your own creation of homemade food:)