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What's the Difference Between 'Karashi' and 'Mustard'? We Asked a Popular Chef About the Surprising Differences Between These Condiments

Last updated: 8 February 2021

There are many food-related terms in the world that seem similar but have different names. There are two different words for types of peppers in Japanese, piman (Japanese green peppers) and paprika (Green bell peppers) are taken from different languages. Piman is a short version of the Spanish pimiento, while paprika (not to be confused with the spice) is actually the German word for the vegetable.

In previous articles, we explored some of these differences in "Classic Japanese Dishes" and "Ingredients." This time, we're investigating the theme of "Condiments." We spoke with the popular chef H. Saki, who has experience at famous hotels and currently works in restaurants in Tokyo.

Butter and margarine are common staples used for spreading on toast or pancakes, and in cooking and baking. Recently, you might have also come across a similar condiment called "fat spread." While you might sense a difference in taste, what exactly sets them apart?

"In simple terms, butter is a dairy product made from animal fats, while margarine and fat spread are primarily made from vegetable oils. The main difference lies in whether the product uses dairy fats or other types of fats."

Butter contains more than 80% dairy fat. On the other hand, margarine contains more than 80% non-dairy fats, typically from vegetable oils like soybean, corn, canola, and palm oils.

If the fat content is less than 80%, it is classified as "fat spread," which can include flavors such as fruit or chocolate. Indeed, it's common to see "fat spread" listed as an ingredient in chocolate or peanut butter.

"Butter has a strong aroma and rich flavor due to its dairy fat content. Margarine has a lighter taste compared to butter. In terms of calories, fat spread is the lowest among the three."

Both "Karashi" and "Mustard" are yellow pastes used to add a spicy kick to dishes. You might have heard terms like "Japanese Karashi" and "Western Mustard." While it seems that Karashi is often used in Japanese cuisine and mustard in Western cuisine, what exactly sets them apart?

"Both Karashi and mustard come from the seeds of the Brassicaceae family plants. The first difference lies in the type of seeds used. Karashi is made from 'Oriental Mustard' seeds, while mustard can be made from 'Yellow Mustard' or 'Brown Mustard' seeds. The type of mustard used changes the raw ingredients."

Oriental mustard, used in Karashi, is known for its sharp, nose-tingling spiciness, which is stronger compared to yellow or brown mustard. Additionally, there are differences in the manufacturing process.

"Karashi is made by grinding Oriental mustard seeds into a powder and mixing it with water. This is generally referred to as 'Neri Karashi' (paste Karashi). In contrast, mustard is made by combining mustard seeds with vinegar and other ingredients. The seeds can be ground into a paste or used whole, which is known as whole grain mustard."

Mustard tends to have a milder flavor compared to Karashi. If you prefer a strong, spicy kick, go for "Neri Karashi." If you want to enjoy both the flavor and mild spiciness, choose mustard.

Shoyu (soy sauce) is an essential condiment in Japanese cuisine. While reduced-sodium varieties have become popular, there are many types of soy sauce available. Among them, the difference between "Koikuchi Shoyu" and "Usukuchi Shoyu" is particularly important for cooking. It's easy to think that it's just about the thickness, but the differences go deeper.

"The clear difference between Koikuchi Shoyu and Usukuchi Shoyu lies in the manufacturing process and how the concentration is controlled. While we might judge by the flavor intensity or color, Usukuchi Shoyu actually has a higher salt content."

Both Koikuchi and Usukuchi Shoyu are primarily made from soybeans and wheat. Additional grains or wheat gluten might be added, and after the ingredients are prepared, rice or sweet sake (amazake) can be added. The process that prevents the color from darkening results in what we call Usukuchi Shoyu.

"Usukuchi Shoyu is often used for dishes where you don't want to add color, like with white fish. It's made with a higher salt content so that a small amount can still impart a strong flavor."

Both "Doubanjiang" and "Gochujang" are commonly seen in recipes for dishes like mapo tofu and bibimbap. Since both are fermented condiments used to add spiciness, you might think they are interchangeable. However, there are distinct differences in their ingredients and flavors.

"Doubanjiang is a condiment that originated in Sichuan Province, China. It primarily uses chili peppers and broad beans, resulting in a strong spiciness. On the other hand, Gochujang is from Korea. Its main ingredients are soybeans, glutinous rice, and chili peppers. The fermentation of glutinous rice gives Gochujang a sweet and spicy flavor with a rich depth."

While both are spicy fermented condiments, Doubanjiang is known for its intense spiciness, whereas Gochujang also has a noticeable sweetness. Especially in Japan, Gochujang tends to be made with a stronger sweetness. It's best to choose between them based on your taste preference and the type of dish you are preparing.

Written by:

Naho Jishikyu

Naho has been working as an editor and writer for over 17 years. After editing various materials such as manga, novels, and magazines, she became a freelancer. She is skilled in reporting and writing about food, sightseeing, and drama reviews while also providing web strategy consulting for food and beverage companies. As a result, she is always up-to-date on new products and trends in Japanese cuisine and conveys them in an understandable manner to people of all ages and nationalities through LIVE JAPAN.