Mustard is the seed of mustard greens, and horseradish is the root of wasabi.

When it comes to mustard, it often evokes a tear-inducing sensation, yet this tear-inducing substance deeply attracts countless diners, who love its pungency and the unique flavor it brings to ingredients.

When dining at a Japanese restaurant like Xian Kuai Lv, many people enjoy pairing sashimi, sushi, and soba noodles with mustard; the melt-in-your-mouth texture and refreshing spiciness that hits the nose make it irresistible. Besides being a condiment for sashimi, mustard is often used as a seasoning for pickles, salads, and meats. The French enjoy pairing their steaks with strong French mustard. Additionally, mustard can also be used as an ingredient in making mayonnaise, vinegar, marinade, or barbecue sauce.

There are different types of mustard, such as yellow mustard, which originates from China; American mustard made from mustard seeds, garlic powder, Hungarian paprika, turmeric powder, along with water, salt, vinegar, and other seasonings; as well as French mustard, honey mustard, and so on.

Some may ask, doesn't mustard also include the Japanese "wasabi"? "Wasabi" is actually a paste made from the root of wasabi, not mustard. Wasabi paste and horseradish paste, which is ground from horseradish, are referred to as "green mustard" (or "Japanese mustard"), but in reality, wasabi paste and horseradish paste are only similar to mustard in taste and texture, and are unrelated to mustard. Because wasabi root is expensive and difficult to preserve, most Japanese restaurants use yellow mustard or dyed horseradish paste as a substitute.

Because of this, the mustard we usually eat is mainly yellow mustard. Yellow mustard is not as spicy as "green mustard" and has a milder taste, making it versatile: it can be used as an ingredient in boiled or stewed dishes, and can also be paired with pasta and buns.

Compared to Japanese wasabi, the mustard consumed in European countries is made from mustard powder and is mostly a yellow, creamy consistency. It does not have the pungent smell of wasabi; although it is slightly saltier, it is more easily accepted and is a common condiment in European countries. In some fast-food restaurants in Europe, mustard sauce is a versatile condiment that can be used as a dip for steak or even French salted fish.

Excessive mustard can harm the stomach, so it should be added in moderation during cooking. Pregnant women, those with gastritis, digestive ulcers, and individuals with eye inflammation should avoid mustard. It is important to note that mustard should not be stored for long periods and should be kept sealed at room temperature, away from light and moisture. When mustard shows oil separation or has a bitter taste, it should not be consumed.

Which is better, mustard or horseradish?

This depends on personal preference; some prefer the stronger flavor of mustard.