philanthropicoctopusJapanese curry roux question
recklessengagementThese are so good. But they are never as spicy as I expect them to be
ShawiniganHandshakeI recently saw “Extra Hot” at the local Asian market, so I picked it up. Still not that hot. Next time I may throw a couple of dried arbol chilis in.
I find that it stands for spice-level, not heat-level. And that spice-level is how much of the general spices they add, not chili spices.
If it’s chili spice you’re looking for, an Indian curry might work out better than a Japanese curry
Japan doesn’t like spicy food for the most part. In the last 10 or so years they’ve gotten a little better about it, but it used to be that just about any restaurant with a “extremely hot” option (for ramen or whatever) would have a barely detectable level of heat. Just about the hottest thing you could commonly find was tabasco.