Fruit

Shikuwasa

シークヮーサー　しーくわーさー　shikuwasa

Also known asshikuwasa, shiikuwaasaa, shiikuaasaa, hiramiremon

At its best in Aug, Sep, Oct

Shikuwasa (shikuwasa), Japanese fruit — Shikuwasa (shikuwasa) is at its best in Aug, Sep, Oct. It is in the market from Aug to Jan.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Shikuwasa: Over grilled fish — Over grilled fish

Green fruit halved and squeezed over grilled fish or sashimi.

Shikuwasa: Juice — Juice

The juice topped up with water or soda.

Shikuwasa: Chilled somen — Chilled somen

Squeezed into the dipping sauce to lift the aroma.

Shikuwasa: Dressing — Dressing

Juice and soy sauce, for seared bonito or raw vegetables.

How to choose

Green fruit should be deep green, glossy and taut. Ripe fruit turns yellow to orange.

Storage

Bag green fruit and refrigerate. Squeezed juice freezes well.

Main areas

Okinawa

Good to know

A small citrus that grows wild in Okinawa and Taiwan. The name is said to come from Okinawan words meaning "to feed sourness". From summer to autumn the green fruit is used for juice; in winter the ripe yellow fruit is eaten fresh. Ogimi village in northern Okinawa Island is the main producer.

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