ぼたんこしょうの醤油麹漬け
Botan kosho pickled in shoyu koji
7月から10月末くらいまで流通する信州の伝統野菜、ぼたんこしょうを使って醤油麹漬けを作ります。
柔らかな辛味のあるぼたんこしょうを使った醤油麹は、万能調味料として使えます。
お手軽な手作り調味料です。
I make shoyu koji adding botan koshou, a traditional vegetable of Nagano(shinshu area) that is harvest from July to the end of October.
Botan kosho looks like a green bell pepper, but it is a kind of chili pepper with mild spiciness.
Botan means peony. Kosho is a Nagano dialect for chili pepper. The wrinkles on the surface look like peony petals, so it is called botan(peony) kosho (chili pepper).
Mixing koji (rice malt), shoyu (soy sauce) and this traditional vegetable to make gentle spiciness with lots of UMAMI can be used as a versatile seasoning.