When I had a large amount of shikwasa last October, I tried to make “fermented syrup” following the advice of Mr. Junichi Maeshiro, who wrote an article about shikwasa in “HUB Okinawa”.

I cut the shikwasa into quarters, layered them in a mille-feuille with millet sugar, and left them at room temperature. after about 4-5 days, the fermented syrup was ready.

This time, I made a cocktail based on that syrup with vodka and strong carbonation. Best drink ever!

Try it, folks!

◆ Reference

Junichi Maeshiro’s article “How to Survive in After Corona Okinawa. – Jun Fukuda gives a lecture.”