Part 3/7:
Kevin's friend Chef August, an Indonesian trained in Japan and an expert in Japanese curry, explains that Japanese cuisine generally avoids spicy ingredients to align with local taste preferences. Curry's mildness in Japan results from a cultural adaptation rather than the origin's fiery tradition.
Raising the Heat: An Experiment with Chili Condiments
To challenge this tradition, Kevin plans to introduce heat through a side condiment: hot tomato chutney. This spicy accompaniment is designed to cut through the rich, sweet Japanese curry, adding both heat and acidity.