“This isn’t a meal. It’s a weapon.”
It’s been said many times that Japanese cuisine isn’t terribly spicy. Imported spicy foods like curry tend to get diluted quite a bit, and when foods have a label boasting “extreme spiciness,” it usually just means you’re in for a solid kick but nothing terribly intense.
This is a tendency known well by our reporter P.K. Sanjun. He has tackled some of Japan’s purportedly hottest foods from a curry 1,300 times spicier than normal, to Peyang’s infamously famous spicy offerings. And while some have taken him to the limits, he was