Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐすkooreegusu, a type of hot chili pepper) also called kōrēgūsu (コーレーグース) and kōrēgusū (コーレーグスー) is a type of Okinawanchili sauce made of chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba.
Kōrēgusu
Alternative names
コーレーグス
Type
Sauce
Place of origin
Japan
Region or state
Okinawa
Main ingredients
Chilli
Ingredients generally used
Awamori
Media: Kōrēgusu
Etymology and background
Since at least the 16th century, the term "Goryeo pepper" has been used for varieties of the frutescens chili (and this usage is retained in some Kyushu dialects). In the Okinawan language, kooreegusu (高麗胡椒 こーれーぐす) still refers to the chili pepper itself[1] but in Japanese, the term is applied to the awamori chili sauce while shima tōgarashi (島唐辛子, literally "island chili pepper") is used for the chili.
According to the Record of the Origin of the Ryūkyū Kingdom [ja], the chili was introduced by the Satsuma in the 18th century. There is a theory that the chili sauce might have been developed from Hawaiian chili pepper water by returning Okinawan migrants but its exact origin is unknown.[citation needed]
Preparation and uses
The chili peppers are washed and then soaked in awamori for at least 10 days.[2]Kōrēgusu is a commercial product (with added vinegar and citric acid) but is also often homemade.[2] The sauce is long-lasting but the liquid will eventually become cloudy and should be discarded.
Some varieties of kōrēgusu are made with vinegar or soya sauce instead of awamori. In Miyako-jima and some of the other Sakishima Islands, it is also common to use crushed chilis or to form a paste by mixing it with garlic.
Kōrēgusu is a common tabletop condiment in the Ryukyus[2] used on Okinawa soba, chanpurū, irichii [ja], sashimi and miso soup. Due to its alcohol content and low viscosity, kōrēgusu can dramatically change the flavor of a dish even in a small amounts so judicious use is desirable.
References
^"Shuri-Naha Dialect Dictionary 首里・那覇方言データベース コーレーグス". Okinawan Center of Language Study, University of the Ryukyus 琉球大学 沖縄言語研究センター. Retrieved 2016-07-10. (in Japanese)
^ abcKyoko Takahashi 高橋京子; Anzu Nishime 西銘杏; Mirei Kakinuma 柿沼美玲; Yoshie Koitabashi 小板橋淑恵; Asuka Sugaya 菅谷明日香; Fukuko Tanifuji 谷藤福子; Tomoko Miyamoto 宮本朋子 (2008). "Pungent and Aroma Substances of Koreigusu Sauce from Okinawa 沖縄産調味料コーレーグースの辛味成分と香気成分". Nippon Shokuhin Kagaku Kogaku Kaishi 日本食品科学工学会誌. Japanese Society for Food Science and Technology 日本食品科学工学会. 55 (4): 129–136. doi:10.3136/nskkk.55.129. (in Japanese)
January 12, 2023
kōrēgusu, japanese, コーレーグス, from, okinawan, 高麗胡椒, こーれーぐす, kooreegusu, type, chili, pepper, also, called, kōrēgūsu, コーレーグース, kōrēgusū, コーレーグスー, type, okinawan, chili, sauce, made, chilis, infused, awamori, rice, spirit, popular, condiment, okinawan, dishes, suc. Kōregusu Japanese コーレーグス from Okinawan 高麗胡椒 こーれーぐす kooreegusu a type of hot chili pepper also called kōregusu コーレーグース and kōregusu コーレーグスー is a type of Okinawan chili sauce made of chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba KōregusuAlternative namesコーレーグスTypeSaucePlace of originJapanRegion or stateOkinawaMain ingredientsChilliIngredients generally usedAwamori Media KōregusuEtymology and background EditSince at least the 16th century the term Goryeo pepper has been used for varieties of the frutescens chili and this usage is retained in some Kyushu dialects In the Okinawan language kooreegusu 高麗胡椒 こーれーぐす still refers to the chili pepper itself 1 but in Japanese the term is applied to the awamori chili sauce while shima tōgarashi 島唐辛子 literally island chili pepper is used for the chili According to the Record of the Origin of the Ryukyu Kingdom ja the chili was introduced by the Satsuma in the 18th century There is a theory that the chili sauce might have been developed from Hawaiian chili pepper water by returning Okinawan migrants but its exact origin is unknown citation needed Preparation and uses EditThe chili peppers are washed and then soaked in awamori for at least 10 days 2 Kōregusu is a commercial product with added vinegar and citric acid but is also often homemade 2 The sauce is long lasting but the liquid will eventually become cloudy and should be discarded Some varieties of kōregusu are made with vinegar or soya sauce instead of awamori In Miyako jima and some of the other Sakishima Islands it is also common to use crushed chilis or to form a paste by mixing it with garlic Kōregusu is a common tabletop condiment in the Ryukyus 2 used on Okinawa soba chanpuru irichii ja sashimi and miso soup Due to its alcohol content and low viscosity kōregusu can dramatically change the flavor of a dish even in a small amounts so judicious use is desirable References Edit Shuri Naha Dialect Dictionary 首里 那覇方言データベース コーレーグス Okinawan Center of Language Study University of the Ryukyus 琉球大学 沖縄言語研究センター Retrieved 2016 07 10 in Japanese a b c Kyoko Takahashi 高橋京子 Anzu Nishime 西銘杏 Mirei Kakinuma 柿沼美玲 Yoshie Koitabashi 小板橋淑恵 Asuka Sugaya 菅谷明日香 Fukuko Tanifuji 谷藤福子 Tomoko Miyamoto 宮本朋子 2008 Pungent and Aroma Substances of Koreigusu Sauce from Okinawa 沖縄産調味料コーレーグースの辛味成分と香気成分 Nippon Shokuhin Kagaku Kogaku Kaishi 日本食品科学工学会誌 Japanese Society for Food Science and Technology 日本食品科学工学会 55 4 129 136 doi 10 3136 nskkk 55 129 in Japanese Retrieved from https en wikipedia org w index php title Kōregusu amp oldid 1088160173, wikipedia, wiki, book, books, library,
