(Photo by Shoji Kudaka/Stripes Japan)
If you have been to an Okinawan soba restaurant, you might have noticed a small bottle of sauce with chili peppers-soaked in Okinawan Awamori spirits.
Or, if you’re already a soba joogoo (enthusiast), then you know this is must for spicing up your soba noodles.
The spicy, tangy condiment is often described as being Okinawa’s version of Tabasco sauce, but you’ll have to try it for yourself to find out.
History of Kōrēgusu
According to the Ryukyu Ryouri Hozon Kyokai (association for Ryukyu Cuisine preservation), the name Kōrēgusu originally refers to the chili pepper.
In mainland Japan, the pepper is called togarashi, translating to “hot pepper from Tang” since this was an import from China. In Okinawan dialect, the pepper is called Kōrēgusu, derived from the word Korai Kosho, which means Goryeo pepper.
Ryukyu-koku Yurai-ki, a document which was completed in the early 18th century to chronicle the old history of Ryukyu, indicates that the spice was imported to Okinawa via Satsuma Domain (then Kagoshima Prefecture).
Although it is unclear how the current Kōrēgusu condiment came to be, Okinawan beer brand Orion Beer suggests that the recipe might be inspired by “Chili Pepper Water,” a Hawaiian hot sauce, which immigrants from Okinawa learned to use in the then Aloha State.
Spice up your life
Today, Kōrēgusu is an essential part of Okinawan cuisine as it is used to spice up not only soba, but stir-fries, curry rice, pizza and so much more.
One important thing to remember is that too much Kōrēgusu puts you at risk of testing positive on a breathalyzer due to the high alcohol percentage of the awamori.
If I’m driving, I know not to use the delicious condiment when I go to a soba restaurant, although I do enjoy my soba noodles as spicy as possible.
The good news is Kōrēgusu is available at many local supermarkets, so it’s not difficult to buy a bottle and try it at home. There are many infusions to try like Fuchiba mugwort, shikuwasa citrus or even super spicy ones with ghost peppers.
Next time you find yourself out for soba, give the Kōrēgusu a try. You just might find a new favorite condiment to add a little taste of Okinawa to your dishes!
