I mean actual wasabi isn’t that “hot”, the majority of what is called wasabi, outside Japan is horseradish which is a lot “hotter”. Wasabi is also eaten in incredibly small amounts to season the food rather than provide a dominant flavour.
Traditional Japanese food has almost no heat at all, short hop to Korea though where they love very spicy food.
Absolutely, true wasabi has a much more delicate flavor, but it still packs way more of a punch than, say, even the spiciest Japanese curry. I was floored by how spicy Korean food was when I first tried it, especially by comparison with Japanese cuisine. Generally speaking, I don’t think Korean and Japanese food have much of an overlap, except maybe in ingredients used and the prevalence of rice- and noodle-based dishes.
I mean actual wasabi isn’t that “hot”, the majority of what is called wasabi, outside Japan is horseradish which is a lot “hotter”. Wasabi is also eaten in incredibly small amounts to season the food rather than provide a dominant flavour.
Traditional Japanese food has almost no heat at all, short hop to Korea though where they love very spicy food.
Absolutely, true wasabi has a much more delicate flavor, but it still packs way more of a punch than, say, even the spiciest Japanese curry. I was floored by how spicy Korean food was when I first tried it, especially by comparison with Japanese cuisine. Generally speaking, I don’t think Korean and Japanese food have much of an overlap, except maybe in ingredients used and the prevalence of rice- and noodle-based dishes.