Glossary - Ingredients

Sudachi citrus


Citrus fruit grown in Tokushima, Shikoku with a strong aroma and useful peel


A small citrus fruit the size of a golf ball with a green peel, an aroma reminiscent of lime, with a distinctive sharpness. Sudachi citrus has a much stronger aroma and sharpness than the kabosu citrus. The peel and juice are used in cooking. The refreshing sudachi is often used with clear broth soups and matsutake mushrooms for enjoyment of its refined aroma.


Sudachi contains more vitamin C than lemons, which is known to help beautify skin and boost the immune system.


Wrap in a damp paper towel and store in the refrigerator to help keep in the aroma. The flavor and aroma will not be nearly as strong and the peel will turn yellowish if stored at room temperature.


Sudachi have a long history as a native fruit to Japan, and Tokushima prefecture in Japan produces around 90% of all available fruit. There is a theory that sudachi were produced by accident from yuzu citrus seeds.

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