Japanese cuisine is not typically known for being spicy, but spices like chili pepper and wasabi have been incorporated over time to add heat and flavor. Spices are often associated with foreign cuisine in Japan, and the perception of spice differs from person to person and region to region. Japanese people tend to have a lower tolerance for spice compared to other countries, partly due to genetics and cultural factors. Some popular spicy dishes in Japan include karē raisu (Japanese curry rice) and shichimi togarashi (a blend of seven spices). As Japan becomes more globalized, there is a growing appreciation for spicier foods as part of global culinary trends.