I had a few exposures to Okinawan cuisine previously, including the time I posted about Peanut Tofu (Jimami Tofu) from Nirai Kanai , but it remains a very unusual and underrepresented type of Japanese cuisine overall, especially outside of Japan like in Singapore. So since it's so rare, I made it a point to try some unique offerings when a new Okinawan eatery Karii popped up at Suntec City. It was a satisfying visit as I found a couple of new treasures that tickled my brain and tastebuds. The first was a drink, called Goya Shikuwasa Honey (Soda). Goya is the Okinawan word for what is known as bitter gourd in Southeast Asia and shikuwasa is also known as the Okinawan lime. It differs from other lime varieties by being relatively complex in flavour - floral in aroma and bitter, and also slightly sweet when fully ripe. Other sites describe it as a cross between a lemon, lime and tangerine, not as bright as a calamansi, but deeper and darker due to its citrusy bitterness. Combine these...
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