All about mustard, raifort, horseradish, wasabi…

Let’s start with mustard…
Making your mustard is not necessarily economic, but it’s fun and you can customize it. La moutarde au raifort (horseradish mustard) is a fancy Alsacian variation, probably of recent invention for the bobo market. I love bobo food…

I can’t find the black mustard seeds, nor the fresh horseradish.

So this is my moutarde au raifort (horseradish mustard). Yum…. ouuuuchhhh. Refreshing !

le raifort :

The horseradish condiment is something people, well civilized ones, always keep in the fridge in Lorraine. It’s nice to propose this condiment with pot-au-feu or cold meat or smoked fish, or whatever.
But they usually buy it. I can’t get it in Osaka. Or that would cost the moon.

We have karai daikon. Mini daikon with super strength.

Clearing vocabulary confusions.
I. In French this root is sometimes called raifort. And horseradish is called raifort. And no, that’s not the same but close enough.

raifort/horseradish from wikipedia

II. In Japanese, horseradish is called wasabi, but real wasabi is not horseradish and maybe your wasabi is not real wasabi.
Well, there exist hon-wasabi (本わさび, real-wasabi）is Japanese wasabi, an aquatic plant, it is naturally green :

fresh daikon root

And seiyou-wasabi (西洋わさび, Western-wasabi) is horseradish, it’s white, unless they add coloring :

(Letters moved by themselves at reformating… grrr)
The composition of this powder is “horseradish, food coloring, vitamin C”.
The reason is producing wasabi is more costly than producing horseradish, so cheaper products are imitation…
In powder that’s always horseradish. In tube, in Japan, it’s often real wasabi, but in other countries it’s horseradish most of the time. Check the labels.