légumeâcre · moutardé · vif · amer · poivré

Moutarde chinoise

Crue, elle mord comme le raifort. Salée et séchée pendant des mois, elle devient le pickle le plus acide du garde-manger.

on its own

0.0sour

0.0sweet

1.0savoury

3.0bitter

0.0umami

order · canon first

1 of these 9 are wild — theory says yes, nobody has cooked them. why →

9 pairings for Moutarde chinoise.

classic

Braised together in a clay pot, fat is the only thing that tames the sharpness.

classic

Pickled and chopped fine, a spoonful over plain rice is the whole point of curing it.

common

Heat on top of mustard heat, doubling down rather than balancing.

common

Raw sulfur against raw pungency; cooked together, both mellow at the same rate.

common

Stir-fried with sliced pork, the mustard sharpness cuts a fatty cut clean through.

uncommon

Salt tempers a leaf that is otherwise nearly all bite.

uncommon

Rendered fat against a genuinely hot green; the mustard does what watercress does for beef.

rare

Malt acid on an already sour pickle, deepening rather than adding.

wild

Bitter cocoa against bitter pungent greens, a tasting-menu pairing built on shared bitterness alone.