Glossary - Ingredients

Sudachi Citrus

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

What is sudachi citrus?

Scashi citrus (すだち in Japanese) is 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.

Nutrition facts

Sudachi citrus is rich in vitamin C, and its antioxidant properties help strengthen the immune system and maintain healthy skin. It also contains the most citric acid of any citrus fruit, which helps recover from fatigue and support energy metabolism. The peel also contains a lot of beta-carotene, which keeps mucous membranes and eyes healthy, the antioxidant vitamin E, and calcium, which is good for bone health. The aromatic component of sudachi, limonene, has a relaxing effect and is expected to increase appetite and promote digestion. Furthermore, hesperidin, which is contained in the peel, has been reported to have antioxidant properties and promote blood circulation.
If you add sudachi juice to your dish, the sourness makes it taste delicious even with less salt. This is a useful cooking tip when you want to cut down on sodium.

Storage to prevent food loss

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.

Trivia

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.