On Sunday, February 25, 2018 at 5:30:03 AM UTC-10, cshenk wrote:
>
> Hi Cindy,
>
> I agree that most Japanese Curries are of a medium heat (or mild) but
> it also varies a bit by region. Since I lived on Kyushu, many of the
> foods had a fair Korean influence.
>
> One of the things I really liked was the Japanese version of KimChee.
> Now that takes a little explaining. They make one that can't be told
> (by me at least) from the ones in Korea, but they add other types that
> we called 'fresh KimChee' (not fermented, just wilted in salt water
> then lightly rinsed to leave some of the salt on). It tends to be
> milder spiced and has a background hint of a little vinegar someplace
> (not much, just a touch). Think of it as a little bit of a cross
> between pickled vegetables and Korean KimChee. Tends to mix in other
> colors.

My wife likes the fresh kim chee that the Korean guy at the mall makes. She says that it tastes like the kim chee her mom used to make. It's fairly intense. It has a strong acetone taste to it. Hopefully, it's not acetone.

I have not tasted the Japanese version - perhaps I will someday. We have a Hawaiian version of kim chee that has some Japanese influence on it. It's simpler and milder than the Korean version with less garlic and chili pepper and includes ginger, sugar, and vinegar. It was the only kind that I ate until I met my wife. She used to eat a lot of Korean style kim chee.