{"id":5404,"date":"2026-04-07T01:38:17","date_gmt":"2026-04-07T01:38:17","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=5404"},"modified":"2026-04-07T01:38:17","modified_gmt":"2026-04-07T01:38:17","slug":"hot-mustard-sauce","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=5404","title":{"rendered":"HOT MUSTARD SAUCE"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">Mrs. Kainoa<\/p>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">1 heaping tsp. dry mustard <\/p>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">water<\/p>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">In making hot mustard sauce for sashimi, mix mustard with 1\/2 tsp. water in a jigger, blending for 1 minute. Add another tsp. of water, 1\/2 tsp at a time for a smoother paste. For a milder sauce, mix mustard with 1 tsp. of water until well blended. This makes enough sauce for one serving.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1775525785803-94QZAEHRA44FIIG8L9ZQ\/Screenshot+2026-04-06+at+6.24.40%E2%80%AFPM.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mrs. Kainoa 1 heaping tsp. dry mustard water In making hot mustard sauce for sashimi, mix mustard with 1\/2 tsp. water in a jigger, blending for 1 minute. Add another tsp. of water, 1\/2 tsp at a time for a smoother paste. For a milder sauce, mix mustard with 1 tsp. of water until well&#8230;<\/p>\n","protected":false},"author":0,"featured_media":5405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[29],"tags":[216],"class_list":["post-5404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","tag-special-olympic-cookbook-big-island-special-olympics-1980s"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/5404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5404"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/5404\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/5405"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}