SUDACHI
すだち
SUDACHI
Botanical name
Citrus sudachi
Hybrid
Yuzu (Citrus junos) x Tachibana orange (Citrus × tachibana)
“Sudachi” is an apt portmanteau of “su” (vinegar) and “Tachibana” (the parent varietal of citrus). These dark greencitrus fruits are golf ball sized with an average weight of 30 grams. Harvested when slightly unripe, sudachi have less seedsthan most citrus fruits and therefore a greater yield of juice.
98% of all sudachi grown in Japan is produced in Tokushima Prefecture, particularly in the easterly areas of Kamiyama-cho and Sanagouchi-son.
Juicy, aromatic and spicy, sudachi is tangy with robust acidity. With herbal elements including basil and dill, as well as aspectrum of white spice and peppercorns. With light notes ofumami mushroom, the flavour of sudachi is an elegant balance ofsweet, sour and savoury.
Sudachi is mainly utilised in its juice form. However the peel isoften used as a garnish and zest finely grated over dishes.
Sudachi is traditionally used in udon, soba and broths. It is famously matched with gourmet Matsutake Mushrooms whichare grilled over charcoal and finished with a squeeze of sudachi.
Try classic cocktails like a Whisky Smash, Gimlet & Daiquiri with a citrus subsitution of sudachi.
