沖縄県·特産品
Shikuwasa
When squeezed, a sharp acidity overflows along with a refreshing aroma. It has a gentle acidity, not as intense as lemon or sudachi, and simply adding a squeeze to dishes or drinks instantly enhances the flavor. Shikuwassa is a citrus fruit of the Rutaceae family widely cultivated in the northern part of Okinawa Island, known in Japanese as Hirami Lemon. In the Okinawan language, it carries the meaning of "making someone eat something sour." Ogimi Village is particularly famous as a production area, accounting for over sixty percent of the prefecture's production. It is rich in citric acid and has gained attention in recent years for its high content of nobiletin. Whether squeezed over grilled fish or added to juice and alcohol, its refreshing aroma and acidity add a bright, clean touch to the Okinawan dining table.
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