Country of production:
The mustard more widespread in Japan is called karashi, and is particularly spicy. The taste is strongly spicy due to the absence of the wheat in the compound of the base. It is used to flavour the nikuman, which is a popular snack national, and accompanies dishes such as oden, a soup to be restricted to the base of dashi (fish stock), and the shumai, ravioli of chinese cuisine are also popular in Japan. All the mustards on the market in Japan are called karashi or mastādo.
Mustard 82%, corn starch, glucose, dyes, E100, antioxidant E300, acidity regulator E330.
Mode of storage:
A cool, dry place away from direct light