SB Mustard Powder, Karasi, 14-Ounce Tin

I enjoy Japanese food and this is my first time ordering this mustard powder.The can arrived in a padded envelope and I was surprised that there was absolutely no damage to the canister. Open the can and there was a thick foil layer under the lid to seal it. Had to use a knife to pop it and then pull it out. Part of the seal ripped, so I had to cut along the edge of the hole so I could pull the rest out. The Aluminum seal is sharp when pulling it out.I got out a small Chinese Tea Cup about 2.75" in size. Put a teaspoon of mustard powder it it, added some warm water to it, just enough to make a thick paste, the added a small amount to get it just right. mixing it for a couple of minutes, then sealed it with saran wrap while I prepared dinner.This mustard is just as good as fresh, pure wasabi (no horse radish) and you'll get that burning in your nose. So you need to be careful of how much you use.I had rotisserie chicken which I cut into strips, then applied a small amount of mustard to each slice. Had rice and Italian green bean casserole. The first piece I ate had too much mustard on it and it really burned my sinuses. But it was a good burn which those who use Wasabi ought to be familiar with.Wish I had know about this mustard sooner. But this can ought to last me a while.Also, this mustard was used in Japan before they started using Wasabi and they still use it. Found this bit of information from a recent episode of "Trails to Oishii Japan" which is on the Create Channel Sunday mornings. The episode was focused on Karashi Mustard.

If you want to make your own old-school Chinese restaurant mustard, this stuff is perfect for the job. It's hotter than their small tin mustard powder however. Not sure why but hey - just use less in the mix.It's got turmeric in it, not horseradish, in contrast with a lot of people's opinions I've heard.The volume of the stuff in this tin means you'll have enough for years in a normal household so this is a great value.Made in Japan and made well.