Cooking Local: Shikuwasa Gingerade

Cooking Local: Shikuwasa Gingerade

CONTRIBUTED BY KELLY GILLOTTI

Cooking Local: Shikuwasa Gingerade

It’s called an Okinawan lime, but I think it’s much tastier than lime. If limes and tangerines had a teeny tiny little baby, it would be named shikuwasa.

Cooking Local: Shikuwasa Gingerade

I just had to make some refreshing juice with this. The tiny citrus fruits make this a wee bit time consuming, but I just love shikuwasa so much, it was worth it.

Cooking Local: Shikuwasa Gingerade l Okinawa Hai!

The recipe:

  • Juice of 30 shikuwasas (roughly 6 tbsp) (シークァーサー)
  • 2 cups cold water
  • 4 tbsp honey (more or less to taste)
  • ½ inch nub of ginger

Cooking Local: Shikuwasa Gingerade

Put everything in your blender and blend for 30 seconds or so.

The shikuwasa and ginger are great digestive supports, so bring this drink to your next picnic!

Cooking Local: Shikuwasa Gingerade

2 COMMENTS

  1. “If limes and tangerines had a teeny tiny little baby, it would be named shikuwasa.” So true! They sell shikuwasa juice in the commissaries in the form of a drink, which is now a regular part of my grocery list. Also, the juice is sold plain and concentrated in local markets. Shikuwasa makes an excellent substitute for lime in key lime pie. All you have to do is swap the juices. Guests love it, and it’s a local twist on an American favorite.

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