May 26, 2025

Kara: Exploring Sensations of Spice in Japanese Cuisine

Dried chili peppers and peppercorns

 

When one thinks of Japanese cuisine, “spicy” is probably one of the last words to come to mind. Not known for Scoville scale-smashing peppers or hot sauce mania, Japan tends to fly under the radar for most hotheads. However, spice does hold a place in the Japanese palate, perhaps in a more complex manner than most.

 

In Japan, the kanji 辛 is read as “kara” and means “spicy” but this is just the beginning of spice-based vocabulary in Japanese. The lexicon is peppered with words to describe all sorts of tastes and sensations of spice. For example, geki-kara (super spicy), piri-kara (tingly spicy), and shibi-kara (numbing spicy) refer to spice from things like chili peppers, wasabi, or peppercorns. However, it doesn’t stop there. Kara can also be applied to beverages like wine, sake, and even beer, with karakuchi (spicy mouth) used to describe dry alcohol. It also describes the intensity of flavor with shiokarai referring to salty dishes and sweet and savory dishes often called amakara.

 

Togarashi Chili Peppers

 

For those seeking that exhilarating burn-your-mouth sensation in Japanese cuisine, look no further than the tongue-prickling flavor of togarashi chili peppers. Thought to have made their way into Japan during the 16th and 17th centuries carried by soldiers returning from Taiwan and the Korean Peninsula, togarashi chili peppers were embraced for their vibrant color and spice. When young and green, togarashi offer an intense spice and herbal bitterness that works well in sauces and pickles. When red and fully ripened they take on a slight sweetness and are often dried and ground to be used in chili oils and spice blends.

 

Shichimi (Seven Spice Blend)

 

Some spicy condiments, like shichimi togarashi (a seven-spice blend featuring spices and aromatics like dried togarashi chilis, sesame seeds, orange zest, seaweed, poppy seeds, and sansho pepper) have become kitchen staples and can be found across the country there are many regional variations and creations.

 

Found nationwide thanks to its popular use in gyoza and ramen shops, rayu is a vibrant red chili oil made from red togarashi flakes and sesame oil. The aromatic sesame oil and mild chunks of pepper add subtle spice and richness to any dish and it has risen in popularity alongside the Chinese chili oils that it was once adapted from.

 

Yuzu Kosho (Citrus Chili Paste)

 

Yuzukosho is a specialty of the Kyushu region in southern Japan. While kosho means black pepper in most of Japan, in the Kyushu dialect it refers to chili peppers.  Made with fermented yuzu peel and green togarashi, this paste packs a punch of spice, salt, and tangy flavor and is often served alongside udon, soups, and sashimi.

 

Made with perhaps some of the most unique techniques in the hot sauce world, kanzuri is a specialty of Niigata prefecture. Locally grown red chili peppers are left in the snow for several days to remove bitterness and increase natural sweetness. They are then finely chopped and combined with yuzu, salt, and koji before being aged for at least three years, creating a cohesive, fermented paste with refined spice and subtle citrus notes.

 

Kanzuri Making Process

 

While hot peppers and spicy foods are mainstays in many Asian cuisines, they have never been a staple in Japan. This is thought to be in part due to the milder, less hot climate, which makes it more difficult to grow spices. Historically, Japanese cooking has also emphasized the natural flavor and freshness of food through the light application of seasonings. However, over several centuries of global expansion and cultural exchange, interest in spicy foods and hot sauces has begun to grow, bringing with it exciting new condiments!

 

 

 

About the author: 

Nadine Pryor

Nadine Lindskog

Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.

Share

Leave a comment

Please note, comments need to be approved before they are published.