Enlarge Enlarge Licensing

Notice the "El Tapatio" hot sauce next to the shoyu (soy sauce). I don't usually use it because I can't handle spicy/hot, although I do like a teaspoon of the Vietnamese hot chili sauce, which now comes in squeeze bottles, in hot soup with udon.
I don't think "El Tapatio" is available in Japan. If it were, though, I wonder if it would be a popular condiment at ramen shops and other Japanese food restaurants. Part of me would say yes, because most Japanese women my mother's age I know, have it at their homes.
I also wonder if using "El Tapatio" or the popular Vietnamese hot sauce makes Japanese udon bowls less authentically Japanese. This brings up whether authenticity is really a food/cultural issue or an ethnic/biological issue.
I believe it's a fine line between the two. On the one hand, if the "El Tapatio" condiment was labeled in Japanese, I think Japanese people both in and outside Japan would believe the condiment to be an authentic Japanese food condiment.

vkraus — Last modified Mar 30 2011 8:01 p.m.


Login or register
to contribute to the Nikkei Album

Welcome to the NEW Nikkei Album!

We've launched Nikkei Album in beta, so everyone can now start uploading and creating their own albums. There may be things that don't work quite right yet. Please email us to report any errors.

Browse the Nikkei Album

Get updates

Sign up for email updates

Journal feed
Events feed
Comments feed

Support this project

Discover Nikkei

Discover Nikkei is a place to connect with others and share the Nikkei experience. To continue to sustain and grow this project, we need your help!

Ways to help >>

A project of the Japanese American National Museum


Major support by The Nippon Foundation