ChilliCuisine: East Asia (China, Korea, Japan)

Flavor Principles

• China: soy sauce, rice wine, ginger
• In Sichuan, combined with chile pepper and sichuan pepper (& sweet-sour flavor)
• Korea: soy sauce, brown sugar, sesame, chile pepper; also note Kimchi!

Further Pungent Spices

• Sichuan pepper (Zanthoxylum simulans, Z. piperitum) in China and Japan
• Ginger (Zingiber officinale)
• Wasabi (Wasabia japonica) in Japan
• Waterpepper (Polygonum hydropiper) in Japan

Typical Hot Dishes

HuoGuo ("fire pot") and "malatang" from Sichuan. Like a fondue, using chile pepper and sichuan pepper (see the photo above).

Regional, Hot Spice Mixtures

Shichimi tougarashi

Kanzuri