#shikuwasa

[whatthefoucault]

It’s the scurvy prevention squad (not to scale)

[shoku-and-awe]

Shikuwasa—Citrus depressa—is very sour, and it’s from Okinawa (and where I come from, that rhymes). This chuhi is refreshing as hell. Great summer drink, plus a cute package.

[shoku-and-awe]

[shoku-and-awe]

沖縄限定南国チューハイ // OKINAWA ONLY: SOUTHERN CHUHI Sadly, I’m not in Okinawa, but they have these at the Kakuyasu, presumably for a limited time. Both contain shikuwasa, which is a wonderfully sour citrus fruit, and the pink one also has acerola (kind of a sour cherry) and the blue one has pineapple. We both liked both, but I especially enjoyed the pink one. Kind of like a sour Hawaiian Punch for grownups.

[shoku-and-awe]

シークヮーサ・サワー // Shikuwasa Sour Nice and tart shikuwasa flavor. Interesting design.

[shoku-and-awe]

沖縄シークワーサーサワー // Okinawa Shikuwasa Sour

[bearbench-img]

シークワーサー

シークワーサーは、ミカン科の常緑低木で、沖縄や台湾などで栽培されている果物です。その名前は、果実を搾ったときに「シークワー（酸っぱい）」という音がすることに由来しています。シークワーサーは、レモンのような形をしており、果肉は酸味が強く、ビタミンCやクエン酸を豊富に含んでいます。シークワーサーの果汁は、料理や飲料の水割りなどに使われ、独特の風味と酸味で人気があります。

手抜きイラスト集

[aishiteru-kenshin]

Shikuwasa limes, also called citrus depressa, are a citrus fruit grown on the island of Okinawa and one of the island prefecture's must-try foods. In Okinawan dialect, "shi" means "sour," and "kuwasa" means "to eat," so shikuwasa literally means "to eat the sourness." Shikuwasa can be eaten both unripened and ripened. Unripe shikuwasa has a green rind and is smaller than a ripe one. At this stage of ripeness, the fruit can also be called a hirami lemon. Unripe shikuwasa has acidity levels close to that of regular limes, but it has a very different flavour. This Okinawa lime’s sweet and sour tang is unlike that of any other citrus fruit. As such, it is one of many much-beloved Okinawan foods. The whole fruit is edible, including the rind, which is bitter but popular as a garnish for many dishes. After ripening during the winter months, these limes turn varying shades of yellow and orange. They are then called kugani, which translates to “yellow-gold tangerine.” The ripe citrus fruits remain small, but are much sweeter than their unripe counterparts and can be eaten raw. Not to mention, it is affordable, making it easy to enjoy, unlike some of the more expensive Japanese fruits. Shikuwasa limes can be used in many dishes, both sweet and savory. In Okinawa, they are often used as a marinade or sauce for grilled meat, like yakiniku and fish. During Japan’s humid summers, cold noodles like zaru udon (cold, thick Japanese wheat noodles), zaru soba (cold Japanese buckwheat noodles), and somen (cold, thin Japanese wheat noodles) are often flavoured with shikuwasa. The sweet and sour tartness of the fruit makes it especially great for quenching your thirst. Just mixing honey and shikuwasa juice makes a delicious, healthy limeade — perfect for summer.   Because of the fruit’s small size, juicing a shikuwasa is easy. Simply make a single small cut or puncture in the skin and squeeze. The small cut allows for easy juicing without any seeds. The Shikuwasa may be small, but it has a strong flavor, so a little bit of fresh juice can go a long way! Another popular Okinawan drink is shikuwasa juice mixed with awamori (an Okinawan alcohol). Awamori is a native to Okinawa and made with water, yeast, and rice koji, a kind of fungus also used in making amazake (a type of sweet sake). Awamori has a deep flavor with a hint of sweetness that goes well with the sour taste of shikuwasa juice. Shikuwasa juice, extract, and liquor are all popular souvenirs from Okinawa. There is even a special shikuwasa Hi-Chew flavour, only available for purchase in Okinawa itself.