Tokyo Eye - 2012/11/14 - Hyper-hot food heaven

Nov. 14, Wed. 0:30 - 1:00 (UTC) etc.

Hyper-hot food heaven

Hyper-hot food heaven. Tokyo has outstanding examples of all the top global cuisines, and customers seek both authenticity and sophistication even in super-spicy dishes.
Tokyo Eye presenter Chris Peppler is himself a big fan of fiery food, and this time he shares some of his Tokyo favorites.
Okubo (3 min. 14 sec. )

Okubo, next to Shinjuku, is where many Asian immigrants live. It's a great place to seek out Thai and other spicy ethnic cuisines. Shops in Okubo stock every kind of spice... all the ingredients you need to make tom yum kung.

Number nine on Chris Peppler's Hot 10 is kimchi, from Korea. It's fermented Chinese cabbage with the piquancy of chili pepper and garlic.

At number eight is dandan noodles from China: noodles in a rich, fragrant sesame-based broth.
Musasisakai and Kanda (6 min. 13 sec. )

Ranking number seven is curry. India is the homeland of curry, of course, but Japanese curry has blazed its own trail.

Kaoru Katori learned how to cook curry by visiting homes in India. She has been teaching cooking in Tokyo for 20 years.
Akasaka and Hirakawa-cho (3 min. 24 sec. )

Number six is Korean tofu stew. This dish is made by simmering tofu in a broth laced with plenty of chili pepper.

The tofu stew at this eatery is popular with women. Many customers eat here every week. The heat and sweetness of the peppers is soaked up by the tofu, creating a dish that brings out their true flavor.
Nakano (2 min. 42 sec. )

Number four is a dish called mirmiz from Algeria and Tunisia. It's a stew of lamb shank simmered with spices for three hours.

The restaurateur explained to May where mirmiz comes from. Although there are not many spicy cuisines in this region, Tunisia does have one exception. The secret of spicy Tunisian cuisine is harissa. Coriander and other whole spices are ground up together, releasing a pungent fragrance.
Tsukiji and Shibuya (3 min. 04 sec. )

Number three is mentaiko: Alaskan pollock roe pickled in chili pepper and other seasonings. Originally a Korean food, it has evolved in Japan to be served in many different ways.

Next up at number two is chili con carne. This comes from an American regional cuisine called Tex-Mex. Each restaurant has its own recipe.
Further Info

Hyper-hot food heaven
- Spice shop: The Jannet Halal Food
Address: 2-9-1 Hyakunin-cho, Shinjuku-ku
- Thai restaurant: Sukhumvit Soi Thong Lo
http://www.blueceladon.com/Sukhumvit_Soi_Thong_Lo.html (in Japanese only)
Address: B1, 1-5-17 Yaesu, Chuo-ku
- Indian curry cooking class: Paisley
http://www.curry-spice.jp/school/index.html(in Japanese only)
*Reservation is needed
- Curry shop with spiciness levels: Bolst's
Address: 3-17-2 Kanda nishiki-cho, Chiyoda-ku
- Korean tofu stew: Kokaan
Address: 3-20-8 Akasaka, Minato-ku
- Sichuan mapo doufu: Sichuan Restaurant
http://www.sisen.jp/index.html (in Japanese only)
Address: 5&6F, 2-5-5 Hirakawa-cho, Chiyoda-ku
- Mirmiz from Tunisia: Charthago
http://carthago.a.la9.jp/newpage13.html
- Mentaiko: Tsukiji Fukutake
Address: 4-2-7 Tsukiji, Chuo-ku
- Chili con carne: Boylston
http://boylston.jp/ww/index.jsp (in Japanese only)
Address: 2F, 1-15-22 Shibuya, Shibuya-ku

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