Shikuwasa

Citrus tachibana

fruit

Small, very sour green citrus fruits, squeezed over fish, into awamori or as juice.

Origin

Okinawa and Taiwan

Season (United States)

August to December

Preparation

Cut in half, it is squeezed over the dish just before serving; the zest is grated too, from an organic or untreated fruit.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is very rich in nobiletin, and Okinawa has made it one of the emblems of its longevity.