Happy Friday! Since the last few (and next few) posts have been about Okinawa, I thought it would be good to introduce a condiment that’s ubiquitous to all the islands – Koregusu (pronounced: ko-ray-goo-sue). It’s a bottle of awamori – the local alcohol made from rice – mixed with lots of red hot chill peppers. You’ll find it at many of the restaurants especially okinawan soba joints. A little bit goes a long way and adds a nice, slow bite to your dishes.
What are your favorite hot sauces?