Shikuwasa, sometimes called Okinawa limes, are famous for their health benefits. Working together with Marukiyo, we’ve created this refreshingly sour jelly made with shikuwasa grown in Ogimi Village, the capital of longevity. Perfect to recharge and get back out in the sun.

‍

Moist cheesecake dough meets sweet and sour blueberry jam in this mini tart. Excellent with a cup of tea to balance the sweetness.

The rich characteristic taste of Okinawa brown sugar meets fluffy and moist dough. Perfect to recharge with for an afternoon snack.

A blend of Chinese & Japanese tea leaves and jasmine flowers has been Okinawa’s tea of choice for centuries. Incredibly refreshing both hot or iced, its low caffeine content makes it the perfect tea for any time of day. Mildly sweet, it complements any kind of treat.

Despite its small size, Ogimi Village produces an impressive amount of different goods. Cinnamon might be a rather unexpected one, but the village is home to many cinnamon trees well over 100 years old. Usually cinnamon is made from the bark, but in Ogimi the leaves are used instead, as they also possess a high amount of flavor and aroma, protecting the valuable trees.

Paired with plenty of brown sugar, this cookie is guaranteed to be an afternoon tea highlight.

‍

These crispy cookies combine fresh walnuts with moist dough, perfectly balancing earthy taste and sweetness.

The checkerboard pattern is known as ‘Ichimatsu’ in Japanese, its unbroken - and endlessness signifies prosperity.

Dishwasher Safe: Yes

Made with spicy chili oil from Okinawa, this rich shrimp arare is perfect for a hot summer day. Ideal to offset sweetness after dessert.

‍

This kuzumochi is packed full of rich Okinawa brown sugar perfect for stress relief. We recommend savoring it slowly with a cup of hot tea.

Yet another example of the Okinawan language, this traditional dessert for auspicious occasions is an Okinawa favorite. ‘Sata’ means sugar and ‘andagi’ stands for deep-fried. We recommend trying them warmed up with a cup of tea.

When shikuwasa are left to fully ripen, their skin turns from deep green to a golden yellow and their tanginess increases. These fruits are called ‘Kugani’, literally gold. Kugani grown in Ogimi village are wrapped in rich dough for this manju, perfectly balancing sour and sweet while leaving you refreshed.

‍

This soft cookie is named after its creator ‘Tannafa’, and the Okinawan word for black, ‘kuru’. Rich in Okinawa brown sugar, we recommend it alongside a cup of tea for a moment of peace.

Japan’s favorite sweet Okinawa souvenir, chinsuko cookies, have been around for centuries and were once reserved for royalty. By combining mineral rich snow salt from Miyako island with creamy milk, this version perfectly balances salty and sweet.

Karinto is one of Japan’s oldest brown sugar sweets. Honey is added to the sugar, achieving just the right amount of sweet crunchiness.