Made from the seeds of the karashina plant, karashi was used in ancient times as a medicine as well as a food. Bright yellow in colour, karashi is available in both paste and powder forms, and is used to add spiciness and flavour to natto, shumai (Chinese dumplings), o-den (a kind of Japanese hot pot) and salad dressings. Karashi is similar in nature to wasabi, meaning the intensity of its flavour is greater than that of Western mustard, and it is therefore used in very small quantities.