Shiikwaasaa variations


Shiikwaasaa variations

by: . | .
Okinawa Prefecture | .
published: August 19, 2016

Shiikwaasaa original beverage

Golden bubble soda (with carbonated water)
Shiikwaasaa extract (50 ml) + sweetened carbonated water (150 ml)
Water can syrup can be substituted for the sweetened carbonated water.

Golden ginger (ginger shiikwaasaa)
Grated ginger (10g) + shiikwaasaa (50 ml) + sweetened carbonated water 150 ml
Water and syrup can be substituted for the sweetened carbonated water.

Hot brown sugar ginger tea
Grated ginger (10g) + brown sugar (15g) + shiikwaasaa (10 ml) + hot water

For beer and awamori
Squeeze shiikwaasaa exract into beer or awamori to taste.

Shiikwaasaa smoothie
1 frozen banana + milk (150 ml) + shiikwaasaa extract (20 ml)

Sweet bee (honey shiikwaasaa)
Honey (10 ml) + water (150 ml) + shiikwaasaa (40 ml) + ice

Sauces with shiikwaasaa

Shiikwaasaa ponzu with grated daikon (Japanese radish)
Shiikwaasaa extract and soy sauce (mix with a ratio of 1:1)
Grated daikon and chives to taste

Light ginger sauce

  • 2 tbsp shiikwaasaa extract
  • 3 tbsp sesame paste
  • 2-3 drops soy sauce
  • 2 tbsp each - Shiro miso (white soy bean paste), awamori (liquor), dashi (fish broth)
  • 1 tbsp brown sugar
  • 1 tbsp grated ginger

Shiikwaasaa tartar sauce

  • 1 tbsp shiikwaasaa extract
  • 1/2 cup mayonnaise
  • salt & pepper to taste
  • 1 boiled egg, finely chopped
  • Finely chopped onion, pastry, pickles to taste

Spicy shiikwaasaa

  • Salt to taste
  • Ground black pepper to taste
  • shiikwaasaa extract to taste

Flavorful Chinese sauce

  • 2 tbsp shiikwaasaa extract
  • 1 tsp sesame oil
  • 1 cup chicken stock

Sweet & sour peanut sauce

  • 2 tbsp shiikwaasaa extract
  • 3 tbsp peanut butter
  • 1 tbsp each - Brown sugar, vinegar, soy sauce

Shiikwaasaa sweet & sour pork

Ingredients (serves 4)

  • 1/2 cup 100% shiikwaasaa juice  
  • 2 tbsp. soy sauce
  • 2 tbsp. sugar
  • 4 tbsp. ketchup
  • 4 tbsp. potato starch

*For sweet and sour pork, add ingredients such as pork fillets, onions, shiitake mushrooms, bell pepper and potato if desired.


  1. Season pork fillets (150 g) with salt. Dredge in potato starch and deep fry. Also deep fry diced potatoes.
  2. Dice 1/2 onion, 2 shiitake mushrooms and bell pepper.
  3. Slowly fry the ingredients in (2) in a pan at low heat.
  4. Put pork and potatoes in (1) into (3). Completely coat mixed ingredients with sauce.

Petit shiikwaasaa tart


Tart crust

  • 40g unsalted butter
  • 15g sugar  • 1 egg yolk
  • 60g cake flour
  • 20g almond power

Shiikwaasaa curd

  • 60 cc shiikwaasaa extract
  • 1 egg
  • 60g cane sugar
  • 50g unsalted butter

Shiikwaasaa cream cheese

  • 80g cream cheese
  • 10g powdered sugar
  • 1 tbsp. fresh cream


1 Tart crust
Cream butter at room temperature and blend with sugar. Gradually add egg yolk and mix. Add sifted cake flour and almond powder and mix lightly. Wrap in cellophane and store dough in refrigerator overnight. Spread dough thinly in a pan and refrigerate again. Put weights in pan and bake for 20 minutes at 180 C degrees, and another 10 minutes without weights.

2 Shiikwaasaa curd
Beat egg, put through a sieve and combine with other ingredients in a saucepan. Heat the saucepan in hot water while mixing with a wooden spatula to the desired firmness. Store in a jar.

3 Shiikwaasaa cream cheese
Beat cream cheese at room temperature, add powdered sugar and mix well. Add fresh cream and mix well. Put half of the cream cheese from (3) on the tart crust of (1) and layer the shiikwaasaa curd (2) on top. Refrigerate well.

Okinawa Bridging Asia website