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Fun fact: even today, kimchi (and food in general) in North Korea is less spicy than the South, because they've basically missed out on 50 years of culinary evo
by decimalenough 2mo ago
Fun fact: even today, kimchi (and food in general) in North Korea is less spicy than the South, because they've basically missed out on 50 years of culinary evolution.
https://www.youngpioneertours.com/north-south-korean-kimchi/ https://www.youngpioneertours.com/north-south-korean-kimchi/
Likewise, while Japanese cuisine is generally not spicy at all, the few outliers like mentaiko generally originate from the southern regions like Kyushu and Okinawa that traded with Korea & China.
- oliculipolicula 2mo agoGenerally true that, but caveats specifically for condiments: (mustards are just more entrenched than peppers.) Wasabi can compete with peppers on spiciness (imho) Common condiment shichimi has pepper-- to-garishi, where the to- literally says "Tang (china)", meaning "foreign". And Sichuan pepper I think? What then would be the native spice, "karashi"? Brown mustard.. That said, there are properly native pepper variants like shishito. And the unnamed one that is in kanzuri https://youtube.com/shorts/1RoMOI8Hh-Q https://youtube.com/shorts/1RoMOI8Hh-Q (Sorry abt videoai, not mine)