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Shikuwasa, one of several fruits that represent Okinawa, is known for its rich nobiletin content. It has a unique aroma and refreshing sourness that is different from both lime and yuzu, and can be used in a variety of dishes, desserts, and drinks. Here are some recipes using shikuwasa, provided by Ogimi Shikuwasa Park, that are perfect for autumn. Feel the season of autumn with dishes made with shikuwasa!


Squash and Black Soybean Baked Cheesecake

Ingredients: for 1 pound cake mold (8cm x 16cm x height 6cm)

100g kabocha squash
200g cream cheese 
200cc whipping cream
60g sugar
2 eggs
2 tbsp cake flour
2 tbsp shikuwasa juice
black soybeans (appropriate amount)


  1. Boil kabocha squash until soft, remove the skin, and mash while still warm.

  2.  In a bowl, knead the cream cheese softened at room temperature, add sugar, and mix well. Add beaten eggs, whipping cream, and the squash from (1) in that order, mixing well each time. Add cake flour and mix until it is no longer powdery, then add shikuwasa juice and mix.

  3. Line a mold with parchment paper, pour in the batter from (2), and top with black soybeans. Bake in a preheated oven at 180°C for 40 minutes. Once it’s no longer hot, place in the refrigerator to cool.


Simmered Squash and Sweet Potato with Honey and Shikuwasa


Ingredients: 2 servings

150g kabocha squash
150g sweet potato
A) 100cc water
A) 30cc shikuwasa juice
A) 3tbsp honey



  1.  Cut kabocha squash into pieces of about 2-3 cm. Cut sweet potato into 5 mm wide half-moon slices and remove the skin.

  2.  Place (A) and (1) in a saucepan and cook over low heat until tender.

  3.  Serve in bowls and garnish with mint, if desired.


King Trumpet Mushroom Wrapped with Meat


Ingredients: 2 servings

80g king trumpet mushroom
80-90g pork belly slices
10g butter
A) 1tbsp shikuwasa juice
A) 1tbsp Mentsuyu (Japanese noodle soup base) *double concentrated 
A) 1tsp rice vinegar



  1. Cut king trumpet mushrooms in half horizontally, then cut lengthwise into 6 equal pieces. Cut pork into half lengths. Mix the ingredients for the sauce marked as (A) together and set aside.

  2. Wrap 3 sliced king trumpet mushrooms with pork. 

  3. Put butter in a frying pan, turn on the heat, and cook (2) over low heat. Add (A) and cook over medium heat, covering the pork with sauce without burning.


Fried Shimeji Mushroom and Potato with Shikuwasa Miso


Ingredients: 2 servings

250g potato
1 pack shimeji mushrooms
2 Ao shiso leaves
10g butter
A) 1tbsp shikuwasa juice
A) 1/2tbsp miso
A) 1tbsp mirin

A) 1 clove grated garlic


  1. Wash potatoes well and cut into wedges with skin on. Heat in microwave at 600w for 5 minutes to soften.

  2. Cut the roots of the shimeji mushrooms and break them into small bunches. Cut Ao shiso leaves into thin strips. Mix ingredients marked as (A) together and set aside.

  3. Put butter in a frying pan, turn on the heat, and sauté the potatoes from (1) and shimeji mushrooms. Once cooked, add (A) and sauté briefly.

  4. Place on a plate and top with Ao shiso leaves.


Tomato & Avocado Bruschetta


Ingredients: for 10-15 slices of baguette

10-15 slices of baguette (1 cm round slices)
1 tomato
1 avocado
1-2 processed cheese
1 clove garlic
A) 2tsp shikuwasa juice
A) 1/2tbsp olive oil
A) 1/4tsp salt
A) coarsely ground black pepper (appropriate amount)


  1. Cut a tomato into about 7 mm cubes. Cut the processed cheese and avocado into 7 mm cubes. Cut the baguette into 1 cm slices and toast in a toaster.

  2. Mix the seasonings marked as (A), add chopped tomatoes, avocado, and cheese from (1), and mix.

  3. Smear garlic on the toasted baguette and top with (2).


Chirashi Sushi in a Cup


Ingredients: for 1 cup of rice

1 cup (150g) of rice
salmon (appropriate amount)
1/2 cucumber
2 Ao shiso leaves
1/2tbsp roasted sesame

Scrambled Eggs
A) 1 egg
A) 1tsp sugar
A) 1 pinch salt

Sushi vinegar
B) 1tbsp shikuwasa juice
B) 1tbsp rice vinegar
B) 1/2tbsp sugar
B) 1/3tsp salt


  1. Cut cucumber into 5 mm cubes. Cut Ao shiso leaves into thin strips. Beat an egg, add sugar and salt, mix, and make scrambled eggs. Combine and mix the seasonings for the sushi vinegar and set aside.

  2. Add the vinegar mixture to the cooked rice and mix, then mix in the sliced Ao shiso leaves and roasted sesame.

  3. In a glass, place sushi rice, scrambled eggs, cucumber, and salmon.

Recipes provided by Ogimi Shikuwasa Park

Posted on 2023/10/26

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