Okinawa Seasoning Set

This complete set of different seasonings is made from local ingredients from Okinawa. Flexible and tasteful, they can be used for many different kinds of meals. The seasonings you will get are...

Shikuwasa Ponzu: Ponzu is made with a combination of Okinawan shikuwasa and soy sauce. There aren't amino acids in the ingredients of the sauce to preserve better the flavor of the rich shikuwasa source.

• Size: 200ml
• Shelf Life: 180 days from manufacturing date.
• Storage: Room temperature. Store in refrigerator after opening.
• Ingredients: Soy sauce, sugar, shikuwasa juice, vinegar, seafood extract, cooking sake Ingredients contain wheat, soybeans, and mackerel.
• Cooking Instructions: You can add it to the salads, grilled fish, sashimi, and in nabe to enhance the flavor of your meal.

Okinawa Ponzu: Real shikuwasa ponzu vinegar with Okinawan shikuwasa and special Okinawa sea salt. It features a rich aroma of Shikuwasa juice and refreshing acidity.

• Size: 200ml
• Shelf Life: 180 days from manufacturing date.
• Storage: Room temperature. Store in refrigerator after opening.
• Ingredients: Shikuwasa juice, vinegar, fermented seasoning, sugar, salt, yeast extract, antioxidants (vitamin C).
• Cooking Instructions: You can add it to the salads, grilled fish, sashimi, and in nabe to enhance the flavor of your meal.

Taco Rice Furikake: Introducing the incredibly popular taco rice furikake! A quick sprinkle on your meal is all you need when you’re craving that taco rice flavor. Perfect for everyday meals, in bento boxes, and even with onigiri. But be careful: It’s spicy!

• Size: 48g
• Shelf Life: 1 year from manufacturing date.
• Storage: Room temperature, eat as soon as possible once opened.
• Nutritional Information (per 100g): Energy 356kcal, protein 8.2g, fat 2.0g, carbohydrate 76.4g, sodium 3300mg, calcium 61mg, dietary fiber 4.3g
• Cooking Instructions: Enjoy it with a warm meal. Add it at the top of your bento box. Can also be used as a topping for salads.

Taco Rice Seasoning (10-pack): Simply add the seasoning to any ground meat for an easy taco flavor. Great in all taco dishes ranging from taco rice, tacos, and tortillas.

• Size: 30g
• Shelf Life: Within 1 year.
• Storage: Room temperature, eat as soon as possible once opened.
• Ingredients: Spices (cumin, cayenne pepper, tomato, garlic, black pepper, oregano, celery, coriander, bay leaf), onion powder, salt, granulated sugar, seasoning (amino acids, etc.), acidulent (some ingredients contain wheat).
• Cooking instructions: Use one sachet for roughly 500g of minced meat, which can be adjusted for preference.

1) Fry minced meat on a frypan until it changes color, discard excess oil
2) Add sachet, 200ml of water, and mix.
3) Bring to a boil before reducing to low heat, simmer until moisture is gone (approx. 15-20 minutes uncovered).
4) Your taco meat is done!
5) Add to tacos, taco rice, or any dish of choice.

◯When preparing taco rice:
Put the taco meat along with cheese, lettuce, and tomatoes on top of your rice for a delicious taco rice dish. 

100% Okinawa Shikuwasa: Juice squeezed from 100% Okinawan shikuwasa. In addition to its strong, sour, and refreshing taste, it’s packed with nobiletin, renowned in many health magazines and TV programs for its positive effects in fighting lifestyle-related diseases. Comes in a lightweight PET bottle making it the perfect gift or souvenir.

• Size: 200ml
• Shelf Life: 180 days from manufacturing date.
• Storage: Room temperature, eat as soon as possible once opened.
• Ingredients: Okinawan shikuwasa.
• Nutritional Information (estimated per 100g): Energy 30kcal, protein 0.3g, fat 0.1g, carbohydrate 8.5g, sodium 1mg, potassium 151mg, nobiletin 22mg.
  
  
• How to use shikuwasa?
  As a drink:
• You can drink it cold in summer and hot in winter to help your body to adapt to the weather.
• Mix 2 tablespoons of shikuwasa and 1 tablespoon of honey with 150ml of hot water to make shikuwasa tea.
• If you think the acidity is too strong, you can dilute it 5-8 times with water and serve it as shikuwasa drink. Add honey and brown sugar if you want to make it sweeter.
• In Okinawa, it is also popular for mixing with shochu and awamori.
  
  As a dressing:
• Mix 2 tablespoons of shikuwasa, 2 tablespoons of salad oil, ½ teaspoon of sugar, ½ teaspoon of salt, and a pinch of black pepper to serve as a dressing.
• Use as a lemon /ponzu substitute with sashimi, salads, grilled fish, vinegared dishes, hot pot dishes.. to give them a completely different flavor.
• Mix 2 tablespoons of shikuwasa, 2 tablespoons of salad oil, ½ teaspoon of sugar, ½ teaspoon of salt, and a pinch of black pepper to serve as a dressing.

Be careful: if you take an undiluted solution of shikuwasa, you may get heartburn, so please avoid taking it on an empty stomach.