Sudachi

Sudachi (or Citrus Sudachi) is a small citrus fruit from Tokushima Prefecture. Harvested while still green between mid-August and late September, it is prized for its particularly acidic juice – more acidic than yuzu, which is very similar, but less astringent than lime. In autumn, the fruit turns yellow and becomes sweeter (but is not really eaten as such).

Because of its great aromatic qualities, sudachi is often used in Japanese cuisine. It can be found in juices with fish, shellfish, sauces (especially in certain ponzu), grilled meats or drinks (alcohol, beer or soda). The rind is used with fish or sea urchin (which we highly recommend!). The flesh is also used in thin slices on buckwheat soba noodles.

Par contre, ne vous avisez pas trop de croquer dedans, ses pépins sont parmi les plus gros (en proportion) qu’on puisse retrouver dans un agrume ! Bien que le sudachi reste assez confidentiel en France, on le trouve parfois sur les étals de certains maraichers à la mode ou en magasin spécialisé.