 | |
| 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 |
Kōrēgusu (Okinawan:コーレーグス/高麗胡椒, a type of hotchili pepper), also calledkōrēgūsu (コーレーグース) andkōrēgusū (コーレーグスー), is a type ofRyukyuanchili sauce made ofchilis infused inAwamori rice spirit and is a popular condiment to Okinawan dishes such asOkinawa soba.
Since at least the 16th century, the term "Goryeo pepper" has been used for varieties of thefrutescens chili (and this usage is retained in someKyushu dialects). In theOkinawan language,kōrēgusu (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 theawamori chili sauce whileshimatōgarashi (島唐辛子, literally "island chili pepper") is used for the chili.
According to theRyūkyū-koku yurai-ki, the chili was introduced by theSatsuma in the 18th century. There is a theory that the chili sauce might have been developed from Hawaiianchili pepper water by returningRyukyuan migrants but its exact origin is unknown.[citation needed]
The chili peppers are washed and then soaked inawamori 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 ofkōrēgusu are made with vinegar orsoy sauce instead of awamori. InMiyako-jima and some of the otherSakishima 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 onOkinawa soba,chanpurū,irichii [ja],sashimi andmiso 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.
