Red pepper soaked in awamori (a strong okinawan millet brandy). You find it on the corner of the table in almost any Okinawan restaurant. You can use it to add spiciness to the dish.
Photographed by Masaharu Shirane
- 300 ml rice vinegar
- 20 chili peppers (fresh)Note
If using small chili peppers like the ones cultivated in Okinawa called shima togarashi, literally island peppers, use 30. If no fresh peppers are available, use 20 dried red chili peppers.
Place the vinegar and chili peppers in a sterilized food-storage jar.
Is ready for use in about three weeks. Will keep for up to a year at room temperature.