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is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of ''Brassica juncea'' and is usually sold in either powder or paste form. ''Karashi'' in powder form is prepared by mixing with lukewarm water to a paste and leaving it covered for a few minutes. ''Karashi'' is often served with ''tonkatsu'', ''oden'', ''natto'', and ''shumai''.〔(Uwajimaya Glossary )〕 It can be used as part of a dipping sauce when mixed with mayonnaise, called ''karashi mayonnaise'' or with vinegar and ''miso'', called ''karashi su miso''. It is also used to make pickled Japanese eggplant, called ''karashi-nasu''. One of Kumamoto's best-known meibutsu is ''karashi renkon'': lotus root stuffed with ''karashi'' and served in slices. ==Gallery== ''Karashi'' served with various dishes: File:名代とんかつ勝富の盛り付け (2815054490).jpg|Tonkatsu with ''Karashi'' File:KatsuSando6515.jpg|Cutlet sandwich smeared with ''Karashi-Butter'' on insides. File:Oden by yajico in Ebisu, Tokyo.jpg|Oden with ''Karashi'' File:Shaomai Yokohama kiyoken01.jpg|Shumai lunchbox with ''Karashi'' File:Karasirenkon001.jpg|Karashi Renkon, 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Karashi」の詳細全文を読む スポンサード リンク
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