“Kōrēgusu”的意思、由来-开放百科全书

Kōrēgusu ({{lang-ja|コーレーグス}} from {{lang-ryu|高麗胡椒こーれーぐす}} kooreegusu, a type of hot chili pepper) also called kōrēgūsu ({{lang|ja|コーレーグース}}) and kōrēgusū ({{lang|ja|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.

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 ({{lang|ja|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 ({{lang|ja|島唐辛子}}, literally "island chili pepper") is used for the chili.

According to the {{Interlanguage link multi|Record of the Origin of the Ryūkyū Kingdom|2=ja|3=琉球国由来記|preserve=1}}, 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.{{cn|date=December 2017}}

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, {{Interlanguage link multi|irichii|2=ja|3=イリチー|preserve=1}}, 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

1. ^{{Cite web |url= http://ryukyu-lang.lib.u-ryukyu.ac.jp/srnh/details.php?ID=SN50679|title= Shuri-Naha Dialect Dictionary 首里・那覇方言データベースコーレーグス|publisher= Okinawan Center of Language Study, University of the Ryukyus {{lang|ja|琉球大学沖縄言語研究センター}}|accessdate= 2016-07-10}} {{ja icon}}
2. ^¹²{{Cite journal |author = Kyoko Takahashi {{lang|ja|高橋京子}} |author2 = Anzu Nishime {{lang|ja|西銘杏}} |author3 = Mirei Kakinuma {{lang|ja|柿沼美玲}} |author4 = Yoshie Koitabashi {{lang|ja|小板橋淑恵}} |author5 = Asuka Sugaya {{lang|ja|菅谷明日香}} |author6 = Fukuko Tanifuji {{lang|ja|谷藤福子}} |author7 = Tomoko Miyamoto {{lang|ja|宮本朋子}} |title = 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 |url = https://www.jstage.jst.go.jp/article/nskkk/55/4/55_4_129/_pdf |year = 2008 |journal =Nippon Shokuhin Kagaku Kogaku Kaishi {{lang|ja|日本食品科学工学会誌}} |volume = 55 |issue = 4 |pages = 129–136 |publisher = Japanese Society for Food Science and Technology {{lang|ja|日本食品科学工学会}} |naid = |doi = 10.3136/nskkk.55.129 |ref = harv }} {{ja icon}}