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.
Extended data
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. Western mustard and Japanese mustard look like two completely different plants in appearance, but their spicy chemical composition is exactly the same. On average, western mustard is hotter than Japanese mustard 1.5 times.
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