Ever noticed that Japanese food tends to be 'less spicy' than other cuisines in Asia? Well, there's a reason to everything. ⁠ ⁠ Japanese culinary history places a strong emphasis on the natural flavors of fresh ingredients. The traditional approach has been to bring out the inherent tastes of foods rather than mask them with spices. This focus on simplicity has shaped the character of Japanese cuisine, leading to dishes that are less spicy compared to other Asian cuisines. Some popular examples of fresh Japanese dishes include sushi, sashimi, tempura, edamame and miso soup. ⁠ ⁠ On top of this, Japan has a relatively mild climate. The types of spices that thrive in hotter climates may not grow as well in Japan. This climate-related limitation on spice cultivation contributes to the milder flavor profiles in Japanese cuisine. ⁠ ⁠ ⁠ 🍣Read the full article on our website in our linkinbio ⁠ ⁠ ⁠ 💬Comment “email” to sign up to our daily newsletter.⁠ ⁠ 📰Follow us for the latest Asian News N...