Yaeyama Islands
Shikuwasa is a citrus fruit grown primarily in northern Okinawa. In addition to its refreshing flavour, it is also known for its high content of a compound called “nobiletin.” Studies have shown that polyphenols contained in shikuwasa, such as nobiletin, are effective in inhibiting the elevation of blood pressure and blood sugar levels (1) and reducing neutral fat (2).
This time, we’re sharing dessert recipes that allow you to fully enjoy the unique flavour and aroma of shikuwasa—which is quite different from lemons, limes, and yuzu. Be sure to try these recipes at home and savour the refreshing taste of Okinawa!
(1) Fruit Tree Research Institute, NARO. (1999). Suppressive effects on blood pressure and blood glucose level elevation of Shikuwasa, a specialty citrus of Okinawa.
(2) Shinryo to Shinyaku (Med Cons New-Remed). (2020). Examination of the Reduction Effect of the Neutral Fat by the Intake of the Okinawa-Shiikuwasa juice: A Randomized, Double-blind, Placebo-controlled Study.
Shikuwasa Tart
沖繩香檸撻
Ingredients: [5 servings of 7cm tarts]
【Tart crust】
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40g unsalted butter
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15g sugar
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1 egg yolk
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60g cake flour
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20g almond power
【Shikuwasa curd】
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60 cc 100% shikuwasa juice
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1 egg
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60g cane sugar
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50g unsalted butter
【Cream cheese】
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80g cream cheese
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10g powdered sugar
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1 tbsp. whipping cream
Steps:
【Tart crust】
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Mix butter at room temperature and blend with sugar. Gradually add the egg yolk and mix.
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Add sifted cake flour and almond powder, and mix lightly. Wrap the dough in the plastic wrap and store in the refrigerator overnight.
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Spread the dough thinly in a pan and refrigerate again.
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Put weights in the pan and bake for 20 minutes at 180 C degrees, and another 10 minutes without the weights.
【Shikuwasa curd】
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Beat the egg, put through a sieve and combine with other ingredients in a saucepan.
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Heat the saucepan in hot water while mixing with a wooden spatula to the desired firmness. Store in a jar.
【Cream cheese cream】
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Beat cream cheese at room temperature, add powdered sugar and mix well.
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Add whipping cream and mix well. Pour the cream cheese mixture about half way up the tart crusts and layer the shikuwasa curd on top. Refrigerate well.
Shikuwasa Pound Cake
沖繩香檸蛋糕
Ingredients: [1 pound cake mold (18cm x 7cm x 6cm)]
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100g pancake mix
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1 egg
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50g unsalted butter
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40g sugar
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2 tablespoon 100% shikuwasa juice
【Icing】
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30-40g icing sugar
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1 tablespoon 100% shikuwasa juice
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Shikuwasa peel (appropriate amount)
Preparation:
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Bring the butter and egg to room temperature.
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Preheat the oven to 170°C.
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Line a pound cake mold with parchment paper.
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Carefully peel off the thin skin of the shikuwasa and roughly chop the peel.
Steps:
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In a bowl, mix butter and sugar until it turns white.
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Add the beaten egg to ① and mix well, then add the shikwasa juice and mix well.
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Add pancake mix to ② and mix with a rubber spatula.
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Put ③ in a pound cake mold and bake in the oven for about 25 to 30 minutes. (If you stick a bamboo skewer into the cake and the dough doesn't stick, it's done.)
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Once ④ is no longer hot, mix the ingredients for icing together in a bowl to make icing.
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Remove the cake from the mold, pour the icing over the cake, and place the shikuwasa peel on top. When the icing hardens, the cake is ready.
*The harvest season for Aogiri-shikuwasa is August through September.
Shikuwasa Choux au Craquelin
沖繩香檸脆皮泡芙
Ingredients:
[Shikuwasa Curd Cream]
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[A] 130g 100% shikuwasa juice
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[A] 30g whipping cream
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[A] 80g white sugar
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[B] 200g whipping cream
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[B] 20g sugar
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40g butter
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3g lemon extract
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1 egg
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4 egg yolks
[Craquelin dough]
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50g unsalted butter
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40g sugar
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50g cake flour
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10g almond powder
[Cream puff dough]
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40g water
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50g butter
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30g milk
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2g salt
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55g cake flour
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2 eggs
Steps:
[Shikuwasa Curd Cream]
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Place 130g shikuwasa juice, 30g whipping cream, and 80g white sugar marked as [A] in a pot and simmer. Tip: simmer over low heat so that the whipping cream does not overflow.
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Beat 1 egg and 4 egg yolks with a wisk.
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Add the eggs into the cooled shikwasa mixture from step (1).
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Simmer over low heat.
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When it becomes the desired consistency, turn off the heat. Add 40g butter and 3g lemon extract and stir.
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Strain through a sieve, and store in a refrigerator.
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Beat 200g whipping cream and 20g sugar marked as [B] to medium peaks.
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Add the shikwasa curd cream from (6) into the whipped cream in a 1:1 ratio and mix. Add more shikuwasa curd cream if you want to taste the sourness of shikuwasa even more.
[Craquelin dough]
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Mix the room temperature unsalted butter and sugar together until it becomes a cream-like texture.
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Sift 50g cake flour and 10g almond powder together.
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Form the dough into a lump.
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Place the dough in between 2 pieces of parchment paper and press with a rolling pin to flatten it out to the thickness of 2 mm.
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Place the dough in a freezer for 1 hour.
[Cream puff dough]
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Add 50g butter, 30g milk, 40g water, and 2g salt in a pot and cook.
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When it comes to a boil, add the cake flour.
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Stir and cook over medium heat for about 1 minute 15 seconds to make the texture smooth.
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Transfer the mixture into a bowl and let it cool. Then knead while adding 2 eggs in several parts.
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Fill a pastry bag with the dough and squeeze the dough out into the size of your liking onto a piece of parchment paper.
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Take the craquelin dough out of the freezer and cut it out into the size that fits the cream puff dough using a mold.
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Place the craquelin dough on top of the cream puff dough.
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Bake (7) in a 200 degree oven at 190 degrees for 15 minutes, then bake at 160 degrees for an additional 10 minutes.Tip: Adjust the time and temperature according to the oven specifications.
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Gently open the oven door and allow the baked choux to cool gradually before taking them out.
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Punch a hole on the bottom of the choux.
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Fill the choux with shikwasa curd cream. Tip: fill it to the point that the cream flows out a little.
Shikuwasa Ice Cream
沖繩香檸雪糕
Ingredients:
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150g 100% shikuwasa juice
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200g sugar
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150g whipping cream
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2g salt
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1 egg
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3 egg yolks
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3 egg whites
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30g butter
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Vanilla extract
Steps:
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Place 150g shikuwasa juice, 80g white sugar, 150g whipping cream, and 2g salt in a pot and simmer. [Tip] Simmer over medium-low heat so that the whipping cream does not boil.
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Add 1 egg and 3 egg yolks in a bowl and beat.
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Add the eggs into the cooled shikwasa cream while whipping.
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Stir while heating until the cream is thickened.
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When it becomes the desired consistency, turn off the heat and stir in the 30g butter and vanilla extract.
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Once cooled, strain and refrigerate.
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Whip the egg whites while adding the rest of the sugar in several parts.
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Add the shikuwasa curd, which has been cooled in the refregirator, little by little and mix.
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Place the mixture into a container and freeze in the freezer for at least 6 hours.
Shikuwasa Jelly Cheese Cake
沖繩香檸啫喱芝士蛋糕
Ingredients: (4-5 150ml cups)
【No-bake cheese cake】
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200g cream cheese
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200ml heavy cream
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90g granulated sugar
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2 tablespoon 100% shikuwasa juice
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6g gelatin
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2 tablespoon water (for melting gelatin)
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4-5 thin slice shikuwasa
【Jelly】
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50ml 100% shikuwasa juice
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100ml water
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25-30g granulated sugar
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3g gelatin
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1 tablespoon water (for melting gelatin)
Steps:
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Place cream cheese at room temperature in a bowl, add sugar, heavy cream, and shikuwasa juice, and mix well.
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Add the water (for melting gelatin) and gelatin in a heat-resistant cup and let the gelatin become soft. Stand the cup in a bowl of hot water until the gelatine dissolves, then pour into ①.
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Pour ② into cups and cool in the refregirator for about 2 hours.
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To make shikuwasa jelly, mix shikwasa juice, water, and granulated sugar until the sugar melts. Add the gelatin, which has been softened with the specified amount of water in a heat-resistant cup and then dissolved by placing the cup over a bowl of hot water, and mix well. (If using freshly squeezed shikuwasa juice, please heat it before use otherwise gelatin may not solidify.)
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Pour ④ onto ③ and cool in the refregirator for more than 2 hours. Place a slice of shikuwasa on the top.
