Declan Murphy <declan_murphy@hotmail.com> wrote:
> On Nov 11, 11:40?pm, mtfes...@netMAPSONscape.net wrote:
> > obakesan <pellicleund...@hotmail.com> wrote:
> > > Hi
> > > you know those "meiji" bricks of curry that you add to a basic stew to make it
> > > thicker and turn into a curry. Well I've got some here at the moment and
> > > wondering if 1/2 the packet will be fine. I've already cooked and eaten it,
> > > but after spending time away from Japan and time in India I'm not sure if they
> > > had it that strong over there ...
> >
> > The kara-kuchi can be fairly strong; not as strong as Indian, but reasonably
> > hot. However, once refrigerated, it gets very tame, unlike the Indian
> > variety.

> Some of us go for the opposite. When asked by the Nepali waiters at
> one of my local "Indian" restaurants "how much spice would you like
> sir, 1 through to 5?", I sometimes tease them by asking for minus. I
> suspect Meiji curry bricks are minus 1, and the bane of many a Nepali
> waiter's existence.

Some of the Japanese curries are hotter than some of the Indian
brands. Not all, of course.

Personally, I like Indian curries spiced the old-fasioned way; ginger,
cardamon, and other spices for the heat, not the capsaicins.

Mike