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Okinawan chili pepper
2025.11.03
In the tropics, it is a perennial cultivated in fields. Botanically, chili peppers are classified as the same species as bell peppers, paprika, and shishito peppers; bell peppers, paprika, and shishito peppers are all cultivated varieties of chili peppers. Generally, medium-sized bell peppers with thin flesh and sweetness are called bell peppers, large-fruited varieties with thick, sweet flesh are called paprika, small-fruited varieties without pungency are called shishito peppers (shishito), and small-fruited varieties with pungency used as spices are called chili peppers.While chili peppers are primarily cultivated in Japan, the Okinawan variety Shima-karashi (Island Chili Pepper), a type of Kida-tou-garashi, is grown in Okinawa. —From Wikipedia—
Photo 2 shows preparing to steep chili peppers in awamori. Cut off the stems of the koregusu peppers; only the fruit is steeped to prevent clouding the awamori. If the koregusu liquid level drops, top it up with more awamori. Steeping for too long will cause the peppers to lose their color, so remove them when the timing is right.
The method for making koregusu... is pretty flexible. Just put clean, dried fresh chili peppers into a No. 2 jar. You can use less koregusu than the amount shown in the photo.
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