Description
Sudachi () is a small, round citrus fruit native to Japan, prized for its tart flavour and distinct aroma. It belongs to the citrus family and is similar in appearance to a lime, but smaller in size, with a thinner peel and fewer seeds. Sudachi is predominantly cultivated in the Tokushima Prefecture () on the island of Shikoku (), as well as in other regions of Japan with suitable climates.
Known for its refreshing and tangy taste, Sudachi is a popular ingredient in Japanese cuisine, where it is used to enhance the flavour of various dishes. It is commonly used as a garnish for seafood, tempura, and sashimi, or squeezed over grilled meats and noodles to add a burst of citrusy freshness. Sudachi juice is also used to make condiments, dressings, sauces, and cocktails, imparting a vibrant citrus flavour to culinary creations.
Due to its unique taste and versatility, Sudachi has become an integral part of Japanese culinary culture, celebrated for its ability to elevate dishes with its bright acidity and aromatic qualities.
Delicious recommendations:
- Use it to make sorbets, granitas, or citrusy curds
- Add soy sauce and dashi to make ponzu
- Use it in your favourite dressing recipe to make a sudachi dressing
- Cut it with shochu, vodka, etc to make a cocktail
- Flavour carbonated water adding a bit of honey for a healthy drink
- Drizzle over grilled or panfried fish
Product of Japan
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