Koruk Ekşisi
ザクロを超える酸味！？未熟な青ブドウの絞り汁
Description
A traditional souring agent unique to the Aegean region, boasting intense tartness, made by squeezing and boiling down unripe, sour green grapes.
Classification: For Hardcore Fans,Tart Condiment,Power of Unripe Grapes
Shops selling Koruk Ekşisi
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Unripe green grapes
Instructions
- [Authentic Recipe]
- Harvest mid-summer when grape berries are still hard, bright green, and unripe with intense tartness (koruk).
- Remove berries from bunches, wash well, and crush with a mortar or press to squeeze out the green juice firmly.
- Filter through a cloth to remove impurities, put in a pot, and boil down on low. Evaporate moisture until it becomes a thick syrup like pomegranate molasses, condense the intense tartness, and bottle.
Learn more Substitutes, pairings, tips
Key spices
Fresh and sharp acidity of unripe grapes
Substitutes at Japanese supermarkets
Lemon juice or Balsamic vinegar
Pairing
Olive oil dishes and Salads
Trivia
[Hardcore] A historic condiment supporting Turkish tartness since before lemons became widespread. Sharper and more refreshing than pomegranate, a secret ingredient used by all Aegean culinary masters.
Eating tips & etiquette
[Unique Eating] Add it to olive oil-braised okra (Bamya) or salad dressing instead of lemon or pomegranate to relish the sharp tartness!
Allergen
None