On Sat, 25 Oct 2014 08:51:57 -0700 (PDT), dsi1 >
wrote:

> I think Japanese mustard powder is the same as Chinese mustard powder which is the same as Colman's mustard powder. I just buy the cheapest stuff I can find. OTOH, I don't know of any Japanese dish that uses mustard.

I figured it must be the same as Chinese, but for some reason Chinese
always seems hotter than Coleman's to me. I'd just substitute
Coleman's anyway. If it turns out I want to make it again and think
it would benefit from more heat, then I'd buy some Japanese or Chinese
mustard powder.

--

Never trust a dog to watch your food.