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Jan 16, 2013 10:06 AM

Chinese Takeout Hot Mustard

Okay. Whenever I'm sick I have to have chicken rice soup with a whole packet of hot mustard. (Just like the duck sauce, except it's mustard.) And I've grown to love the hot mustard.

Is there a type or brand of mustard that is similar? I'd love to have it on hand more than just stashing extra packets away.

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  1. Most grocery stores will have jars of hot Chinese mustard in the "Ethnic" food aisle.

    1. You can make the same hot mustard at home using powder Chinese or Oriental mustard. S&B Oriental Hot Mustard is the brand I use. Penzey's also ships their own blend.

      2 Replies
      1. re: JungMann

        You can make the same hot mustard at home using powder Chinese or Oriental mustard. S&B Oriental Hot Mustard is the brand I use.....


        Unless you can purchase the powder mix directly from your favorite Chinese Restaurant or Take-Out.....I agree that S & B is the next best option.

        1. re: JungMann

          Penzey's hot mustard is as hot as S&B and any I've had in Chinese or Japanese restaurants. I order it by the pound. :)

        2. We have local Asian market that where I buy it and while most of the label is in language I can't read the english name on the label is "Oriental Mascot". It tastes exactly the same as what we get with take out.

          Have to agree with the other poster that most supermarket chains have either an ethic aisle or section. I see asian hot mustard at my local stop and shop. Have you tried your local market?

          1. Coleman's is what I grew up on in Hawaii. 1st bloom with water to a thick paste, then add enough soy sauce until you achieve the correct consistency. ono with char siu pork, and a small dab in won ton soup.

            7 Replies
            1. re: letsindulge

              Just Coleman's and water is as hot as it gets, as long as the mustard is fresh enough. I'd never thought of adding soy sauce, though any sort of acidic substance will blunt the sharpness; if you make up Coleman's mustard with vinegar, it's not really "hot" at all.

              1. re: Will Owen

                I bloom it exactly as wasabi. With cold water, and covered. The soy doesn't affect the "hotness" believe me.

                1. re: letsindulge

                  Might be an american-asian thing about the soy. Back in the day when mom got chow mein she'd mix up the Colman's (I hadn't noticed the actual spelling until I visited the U.K.) and add soy. I would have preferred the mustard and then a bit of soy mixed on the plate, but I was just a kid then. When we had sashimi (well before the ubiquitous wasabi we have now) we used Coleman's and soy sauce for our raw fish.

                    1. re: Feed_me

                      Dang! I just noticed I spelled Colman's wrong at the end of my reply. Old habits die hard.

              2. Usually the mustard that comes in packets like duck sauce is not what I would call 'hot'. The real hot mustard you have to ask for and they put it in small plastic containers. That's the kind the other posters are talking about. Just checking to make sure.

                8 Replies
                1. re: miss_belle

                  Not here! My local Sichuan place take out packets of hot mustard will clean your sinuses out like nobodies business! Maybe I am just lucky?

                  1. re: foodieX2

                    I've never seen the hot hot stuff in packets. Maybe I need to get out more.:-)

                      1. re: miss_belle

                        I just got some at Safeway with their takeout Chinese food. Hot stuff!

                        ETA: Just checked. Double Hi Brand out of California

                      2. re: foodieX2

                        You are lucky. All the packaged Chinese "hot" mustard I've had has been insipid.

                        1. re: foodieX2

                          Just like anything else it differs from brand to brand.

                          1. re: miss_belle

                            I agree. I make sure that I get the same 'fresh' mustard that they put on each table.