You may be familiar with karashi, the spicy Japanese mustard which is often served with tonkatsu (fried pork cutlets), gyoza dumplings, natto, oden or other hot pots.
Jigarashi (lit. “ground karashi”) is a unique type of mustard from Fukui Prefecture. Unlike regular karashi, which doesn’t include the mustard seed oil, jigarashi includes the whole seed, including the oil and shell. It is then made into a powder using manufacturing methods that haven’t changed since the Meiji Era. With a mixture of brown and yellow grains, it has a taste that is sweeter, richer, more fragrant and spicier than normal Japanese mustard, with a hint of bitterness. Here it is combined with an umami-rich miso that has been aged for 9 months. Every batch of this jigarashi miso is authentic as hand-made miso will vary in taste, aroma and color depending on the changes in the environment.
Since 1831, Komego has been using traditional methods to make their miso, while creating new traditions with every passing era. Their handmade, small-batch products continue to be made in a small storehouse which also provides miso for the Eihei-ji Temple, the head temple of the Soto sect founded by Zen master Dogen in 1244.
Suggested uses: Perfect for aemono (dishes with a dressing or sauce), as a dip for vegetables, or as a sauce for meat, fish, potatoes, tofu, konnyaku, etc. Can also be combined with soy sauce, grated ginger, grain mustard, minced umeboshi or yuzu kosho*. Mix with olive oil or sesame oil* and a bit of vinegar* to make a salad dressing or sauce for carpaccio.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.