Japan is the Britain of Asia. Made some Japanese "extra spicy" curry last week and the spice barely registered. Had to throw gochujang paste and red chili flakes into it before I got some heat.

[–] Soot@hexbear.net 3 points 1 month ago* (last edited 1 month ago) (1 children)

I mean, neither cuisine really claimed to be full of 'hot' spice. Not all food needs to be.

You can eat some dangerously hot Indian takeaway if you have to burn from local food.

[–] Hestia@hexbear.net 3 points 1 month ago (1 children)

But when something claims to be "extra spicy" I'm gonna be upset if it's not spicy at all.

[–] Soot@hexbear.net 2 points 1 month ago

I mean that specific example is admittedly very silly

[–] SkingradGuard@hexbear.net 2 points 1 month ago (1 children)

Did the gochujang ruin the flavour of the Japanese curry though? I feel like it would, I might give it a go one time just to see.

[–] Hestia@hexbear.net 4 points 1 month ago (1 children)

Not really, it improved the flavor imo but that's mostly because I prefer spicy stuff and am willing to sacrifice "authenticity" for it

[–] chgxvjh@hexbear.net 5 points 1 month ago (1 children)

Are people talking about the authenticity of japanese curry? That's whack.

[–] Hestia@hexbear.net 4 points 1 month ago

Not here I think, besides asking if gochujang paste ruins the flavor of the curry. I'm just sure there's some Japanese cuisine nerds who'd consider it to be blasphemous to have curry that's actually spicy