Karashi (芥子, 辛子, からし, or カラシ?) 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, frequently mixed with wasabi or horseradish to add zest. Karashi is not usually sweetened nor thinned with a liquid.
Karashi is often served with fish tempura dishes, with tonkatsu, oden, natto, and gyōza.[1] It is almost always served with karashinasu, pickled japanese eggplant (茄子?). Depending on the meal, karashi may be the only condiment served, or it may be served alongside wasabi.
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