Have you heard the rumor that Japan is devoid of spicy food? Venture into a Tokyo Indian eatery, and even the “Ultra Spicy” curry with five peppers on the menu packs about as much heat as a chicken nugget. Fancy some gyoza? Brace yourself for “non-spicy” dumplings, lacking even a hint of garlic in the filling.
It’s quite common to be taken aback (and maybe even amused) by the Japanese palate’s lack of tolerance for spiciness. Interestingly, many Japanese folks themselves pose the same questions you might be pondering: Why is there such a scarcity of spicy Japanese dishes? Are there any authentic spicy foods native to Japan? And where can one find fiery cuisine in Japan?
While it’s true that the Western and Japanese concepts of “spicy” may differ, there are still ample opportunities to savor tantalizing flavors in Japan. Let’s delve into the various interpretations of spiciness in Japanese cuisine, explore some popular dishes, and discover ways to enjoy Japanese fare with a punch.
Quick Tip: Short on time? Skip to the end for our compilation of the top 11 spicy dishes to try in Japan!
What Constitutes “Spicy” in Japanese Cuisine?
What Is “Spicy” in Japanese?
The fundamental kanji used to describe “spicy” sensations is「辛」(kara). From there, words like geki-kara (super spicy), piri-kara (tingly spicy, or “a little” spicy, like chili peppers), and shibi-kara (numbing spicy, like mala flavor or Szechuan peppers) help elucidate the concept of spiciness for the Japanese palate.
To grasp the true essence of “kara”, one must consider its various applications. In alcoholic beverages, karakuchi, or “spicy mouth”, refers to a dry wine or sake. Red pepper tougarashi and sinus-tingling wasabi are both considered karai (spicy), despite offering vastly different sensations. Even garlic and onions are described with karai!
Interestingly, karai is sometimes used to describe flavors that aren’t inherently spicy, such as the sweet-savory sauce tare referred to as amakara, or salty dishes described as shiokarai. In such cases, “kara” signifies a flavor that isn’t mild or weak, rather than expressing spiciness per se.
So, what truly captures the mouth-sensation of karai? Terms like astringent and perhaps acetic are more apt than “spicy.” These words denote mouth sensations that evoke a slight prickling effect. From nose-tingling radish and wasabi to the fiery burn of chili peppers, these sensations stem from a range of chemicals that excite the palate.
If you’re keen to delve deeper into how Japan infuses flavor into its cuisine, head over to our guide to Japanese spices and condiments for a comprehensive overview.
5 Ways To Get Spicy in Japan (Or: How To Experience the Spectrum of Karai)
5 Ways To Spice Up Your Life in Japan (Or: Exploring the Spectrum of Karai) A man grimaces while eating spicy food Source: Shutterstock Leo Zank Explore these five avenues to experience “spicy” in Japan:
Dry karakuchi beverages Invigorating wasabi & ginger Numbing ma-la flavors in Chinese-Japanese cuisine Sweat-inducing togarashi peppers and Korean cuisine Indulge in super-spicy ramen at a Tokyo restaurant
Karakuchi drinks Japanese karakuchi beers and sake are steadily gaining international acclaim. Asahi Super Dry stands out as Japan’s most popular beer, and it’s easy to understand why. The crispness of this rice lager appeals even to non-beer drinkers. For aficionados, the subtle flavor of Super Dry provides a clean finish that complements heavy karaage dishes.
On the traditional front, a new wave of Japanese sake enthusiasts has sparked a trend towards karakuchi sake. Post-World War II, to meet demand, brewers added sugar and watered down sake. This resulted in a sweet, syrupy texture that has fallen out of favor as breweries return to traditional brewing methods. Nowadays, modern breweries stick to rice and water, producing more refreshing and pristine sake.
You can sample and compare some of the finest karakuchi and choukarakuchi (super dry) sake from the comfort of your home—explore the byFood marketplace.
Nose-Tingling Experiences: Exploring Wasabi
A bamboo platter holds real wasabi Source: Shutterstock sasazawa Wasabi
Wasabi stands as one of Japan’s most widely used spices. Found in mountain streams, the mountain-dwelling variety known as sawa-wasabi offers a sinus-tingling flavor cherished by many.
A relative of horseradish, cheaper substitutes like blended and green-dyed horseradish are common in budget sushi establishments. However, discerning palates prefer the natural, fresh wasabi root for its floral and herbaceous notes, which are less abrasive than their budget counterparts. However, due to its short shelf life post-harvest, authentic wasabi is highly sought after.
Where to procure fresh wasabi:
Wasabi farms Upscale sushi restaurants Shizuoka and Nagano, the main production centers in Japan
Recommended pairings for wasabi:
Cold soba noodles, mixed into the tsuyu dipping sauce Sashimi Sushi Roast beef Gyutan (beef tongue) Daikon radish
Daikon, a staple in Japanese cuisine, is enjoyed in various dishes like boiled daikon, oden, and pickled radish. Despite its innocuous appearance, daikon offers a crunchy texture and a subtle spiciness, with the white tip of the root being the spiciest part, while the greener end near the leaves tends to be sweeter.
Ginger (Shouga)
Ginger occupies a prominent place in Japanese cuisine, as evidenced by the spice shrine in Kanazawa dedicated to a ginger-kami. Often served pickled alongside sushi or sashimi, ginger adds a zesty kick to dishes. Shouga-yaki, a popular Chinese-Japanese dish, features pork sautéed with ginger, spices, and soy sauce. During spring, myoga, a wild vegetable with pink and yellow buds reminiscent of ginger, sprouts and adds a burst of flavor to dishes. Myoga, the Japanese ginger plant, offers edible flowers and sprouts instead of the roots.
Japanese Mustard (Karashi)
A staple accompaniment for oden, tonkatsu, and natto, Japanese mustard, literally translated as “spicy child,” packs a punch. Unlike Western yellow mustard, karashi is not diluted with vinegar or thickeners. In Fukui prefecture, a regional variation called jigarashi is famous, where the entire mustard seed, including the hulls, is ground into a more nuanced version.
Piripiri karai (mouth hot)
For the same burn-your-mouth flavor we know and love, look no further than Japan’s togarashi. Although the word applies to many different varieties of pepper, in general, it refers to the chili.
They may have been introduced by Japanese soldiers returning from Taiwan or the Korean Peninsula at some point during the 16th and 17th centuries. Around the same time, many of Japan’s best-loved “spicy foods” were imported and popularized.
Japanese togarashi peppers, like other peppers, are eaten at different stages of maturity for different flavors. Red togarashi is the ripest, traditionally dried and ground into ichimi (one-flavor) powder or blended into shichimi mixed-spice with ingredients like ginger, sansho pepper, sesame, and more, for a more robust flavor with less spice. Green togarashi is the most spicy, and the youngest, still full of herbal bitterness that suits pickling and sauces.
How to eat togarashi
Sprinkle red ichimi or shichimi powder over your favorite Japanese comfort foods, especially rice, noodles, or agemono (fried food). The slow, robust burn of roasted chilis adds depth and excitement even spice-sensitive Japanese love! Ra-yu chili oil, its liquid companion, is added to everything from gyoza dipping sauce to ramen. Ra-yu is one of the staples of Chinese-Japanese cuisine.
Enjoy green togarashi (aotogarashi) as yuzukoshou, a paste made using yuzu peel, salt, and raw chilis. It’s often added to clear broths like udon or served with certain kinds of sashimi that have a strong flavor (think katsuo). Many Western chefs have repurposed it as a marinade ingredient for chicken, shrimp, and fish.
Numbing Heat: Exploring Shibi Karai
A trio of large cans filled with shichimi spice rests on a pavement Source: Shutterstock Shaun in Japan Sansho, a shibi-karai herb, is a common ingredient in many traditional wa-ryouri dishes. While it’s not often the star of the show, sansho adds a unique twist to dishes with its numbing heat. Typically, only a small amount of sansho is added to a dish, as its potent flavor can easily overwhelm other ingredients. In kaiseki cuisine, one or two sansho leaves are often used as fragrant garnishes.
Although sansho is more renowned for its fragrance than its spiciness, its powdered form is commonly paired with rich dishes like unagi (eel). Shibi-karai foods provide a numbing sensation, similar to the ma-la spice found in Szechuan cuisine or the milder sensation of sansho, both of which offer a prickly pear-like effect.
While we’ve discussed terms like amakara and shiokara, which refer to sweet and savory flavors or salty foods, we’ll omit them from our list of seasonings as most Westerners wouldn’t classify them as spicy.
Additionally, while ingredients like onion and garlic are considered karai due to their mouth-drying effect, we’ll exclude them as well. It’s worth noting that you might encounter dishes like abura-soba that seem spicy, only to discover that the perceived heat comes from the generous amount of garlic used.
11 Must-Try Spicy Delights in Japan
Three individuals savoring spicy dishes on a nighttime street Source: Shutterstock CandyRetriever Approximately two-thirds of Japan’s population express a fondness for spicy foods in general. While Japan doesn’t boast a native tradition of spicy cuisine, the country has embraced various spicy dishes from other cultures, with Chinese and Korean fare dominating the scene, complemented by Thai-inspired dishes and curry.
- Mapo Tofu This Szechuan-spiced dish of ground meat and tofu reigns supreme in Japan’s spicy food landscape. Often served in schools, Mapo Tofu features a rich gravy with a tantalizing spice fragrance and a numbing heat. It typically includes minced vegetables, ground pork, and cubed tofu simmered in a flavorful sauce and served over rice.
- Kimchi Originating from the Korean Peninsula, Kimchi (known as Kimuchi in Japan) is renowned for its rich and spicy flavors. Whether enjoyed in a spicy soup (Kimchi Nabe) or as a stir-fry base (Kimchi Itame), this fermented delight has become a staple in Japanese cuisine.
- Dan-Danmen (Tan-Tan Men) This Szechuan-style noodle dish, also known as brothless Tan-Tan Men, features spicy ground meat sauce atop noodles. While Dan-Dan Noodles originate from China, the soup version, Tan-Tan Men, was developed in Japan by a Chinese chef adapting the dish to suit Japanese tastes. It’s typically served by tossing warm or cold noodles with the spicy meat sauce.
- Jiggae Korean cuisine makes its mark with spicy stews like Kimchi Jiggae and Budae Jiggae,
commonly found in Korean restaurants across Japan. These hearty stews, spiced with Korean chili, feature a variety of ingredients boiled together and are often served with rice and small side dishes. - Spicy Chicken From RED Karaage Kun to spicy Famichiki, Japan offers its own take on spicy fried chicken, inspired by Korean flavors. Whether marinated in a sweet and spicy Korean sauce or seasoned with togarashi in the batter, spicy chicken is a hit both domestically and overseas.
- Ma-La Tan This Chinese soup, known for its hot and numbing flavors, features chili oil and Szechuan pepper. Less rich than Mapo Tofu or Dan-Dan Men, Ma-La Tan is a staple in Chinatowns and is often served with wide or clear noodles.
- Super Spicy Ramen Geki-kara Ramen, a novelty food, varies in preparation from store to store. Typically, togarashi is added to the broth or ra-yu is drizzled on top, creating a fiery bowl of noodles that can be customized with additional spicy toppings.
- Karashi Renkon An original Japanese creation, Karashi Renkon consists of lotus root slices filled with karashi-miso and fried or sautéed to perfection. Originating from Kumamoto Prefecture, this dish pairs well with karakuchi sake or beer at izakayas.
- Curry Japan’s curry scene encompasses a wide range of flavors, from Japanese curry to Thai green curry and Indian vindaloo. With options ranging from mild to spicy, curry has become a beloved staple in Japanese cuisine, with South Asian flavors gaining popularity in recent years.
Japan’s Spicy Culinary Landscape: Explained Despite Japan’s love for spicy foods from other cultures, the country lacks a native tradition of spicy cuisine. Historically, Japan’s climate has provided ample access to clean water, refrigeration, and fresh ingredients, factors that have contributed to the absence of spicy dishes. Unlike regions with hot, humid, or arid climates where capsaicin served as a natural preservative, Japan’s relative abundance and safety have led to a lack of necessity for spicy foods.