Why Is Japanese Curry Not as Spicy as Indian or Thai Curry?

Many people perceive that Japanese curry is not as spicy as its counterparts, Indian and Thai curry. This difference in spice levels can be attributed to several factors, including cultural preferences, local ingredients, and traditional practices.

The History of Curry: A Global Fusion

Curry is often thought of as an Anglo-Indian creation, brought to Japan by British traders and colonizers. However, the concept of curry as we understand it today is a global fusion of flavors and ingredients from various regions. It's important to note that the level of spiciness in a curry is often influenced by the use of different spices and chilies, rather than a single ingredient.

Chilies, for instance, are not native to Asia but are believed to have originated in the Americas. Europeans and South Asians introduced and adapted chilies to their cuisines, and the spice level of curries varies greatly based on the use of chilies and local preferences.

Spice vs. Spice: Understanding the Ingredients

There are two primary sources of spice in curries: spices such as cumin, cinnamon, and clove, which provide a different kind of flavor and warmth, and chilies which add heat. People around the world adjust the spiciness of curries based on their local preferences, resulting in a diverse range of dishes.

Japanese Curry: A Milder Flavor

Japanese curry is known for its mild to moderate levels of spiciness. This difference can be traced back to the preferences and practices of the Japanese people when it comes to food. Japanese cuisine traditionally emphasizes a balance of flavors, focusing on bringing out the natural tastes of ingredients. The spice in Japanese curry is often more subtle and less reliant on chilies, relying instead on a mix of spices and the choice of curry powder.

One example of the range of spiciness in Japanese curry is seen in the popular Japanese chain restaurant, Coco Ichibanya. They offer curries on a scale from 1 to 10, with 1 being the mildest and 10 the hottest. Most Japanese curries fall in the 1-3 range, making them suitable for those who prefer a milder experience.

Cultural Preferences and Regional Variations

Cultural preferences play a significant role in the spiciness of a curry. In India and Thailand, heat is often used as a way to add depth and complexity to dishes, and the use of chilies is widespread. On the other hand, in Japan, the emphasis is more on the overall harmony and balance of flavors, with a preference for subtler spices and a milder heat.

It's also worth considering that extensive cultivation and availability of chilis in the subcontinent where they originate can influence their use more frequently and intensely, compared to areas where these spices are less commonly used in everyday cooking.

Conclusion

While Japanese curry is indeed not as spicy as Indian or Thai curry, this difference in spiciness is not due to a lack of ability to make spicy curries, but rather to the cultural and regional preferences that have shaped these dishes over time. Whether you prefer a milder or a spicier curry, there is something to suit every taste and culinary preference.