Place yellow mustard, mustard, honey, cinnamon and salt in a glass or stainless steel vessel and cover with vinegar to come up about 1/2" above the mixture.
They’re served with a tatami sauce (like ponzu, but saltier) and a spicy Japanese mustard that has a strong wasabi kick. The artichoke was a clear labor of love off the robata grill, and our ...
“It comes with a 64-ounce container, but I got a 32-ounce one, too, to make things like curry paste and hummus without having to triple the volume.” Finally, it’s got a lower profile than ...
The ceramic body was of soft paste using local clay and bone ash ... Amongst the best known of these are the Russell Colman collection of the eponymous local mustard-making family sold back in 1948; ...