Mustard, also known as mustard powder, potato and mustard powder, is generally divided into green mustard and yellow mustard. Yellow mustard originated in China and is made by grinding the seeds of mustard. Green mustard originated in Europe and is made of horseradish. After adding pigment, it is green, its pungent smell is stronger than that of yellow mustard, and it has a unique aroma.
Mustard is slightly bitter, spicy and fragrant, and has a strong irritation to the tongue and mouth, and its taste is very unique. Mustard powder has a fragrance when it is wet, has a strong pungent taste and tears, and has a stimulating effect on taste and smell.
Can be used as a condiment for pickles, pickled raw meat or salads. It can also be used as a delicious seasoning for sashimi with soy sauce. Japanese "wasabi" is actually wasabi sauce made of wasabi roots. Because horseradish is expensive and horseradish sauce is difficult to preserve, most Japanese restaurants will use yellow mustard or horseradish sauce instead.
Mustard includes several vegetables of Cruciferae and Mustard. Its mature seeds are ground into a spicy condiment called mustard, also known as mustard powder and mustard powder.
Mustard, mustard, radish. In China, some people confuse it with mustard sauce because they don't understand it. The Japanese eat the roots of western radish, and the sauce ground on the shark skin makes sand skin; People in China eat mustard seeds and are ground into paste. These are two completely different plants.
Brown mustard is native to China and has a long history. Since the Zhou Dynasty, it has been eaten in the court. Since ancient times, it has been regarded as a natural herb and introduced to Japan. Because Japan is an island country, many people eat seafood, so it has developed in Japan.
Nowadays mustard is one of the important seasonings in Japanese cuisine, especially in sashimi and sushi. Usually, the root of wasabi is ground and made into seasoning. The freshly ground mustard is light green, sticky, fresh and spicy.