Sudachi is a rare Japanese citrus and a relative of the more widely known yuzu. The green, golf ball-sized citrus is commonly cultivated in Japan’s Tokushima prefecture on the east of Shikoku Island and is a unique part of the region’s agricultural output.
The fruit also inspired the area’s cartoon mascot Sudachi-kun. Although the exact origins of sudachi are still somewhat debated, genetic research has determined the fruit is likely a hybrid of a yuzu and koji or a tachibana orange. Sudachi is rich in potassium and citric acid and contains more vitamin C than lemons.
Growth and harvest
The plant begins to bloom with white flowers in spring, before developing clusters of fruit in autumn. Although the fruit eventually ripens to a yellow–orange hue, sudachi is harvested from spring through to autumn while it is still green and highly acidic. In Japan, the fruit is grown year-round in greenhouses, which means it is always available. In Australia, sudachi is one of the most difficult citrus fruits to source. It is commonly grown in backyards and is not available on a commercial level.
Flavour profile
In Japanese, the name sudachi references ‘table vinegar’, which is a nod to its acidic profile. It is fresh and aromatic, accompanied by a hint of sweetness, and has finishing notes of pepper. Sudachi is often compared to kabosu, yuzu, daidai, and shikwasa. Due to its early harvesting time, it is also likened to lime thanks to its highly acidic profile, however a ripe sudachi has a milder, less-acidic flavour.
Culinary applications
Sudachi can be used in a similar way to lemons and limes, with both the juice and rind used across a range of dishes. It can be incorporated into a hot pot sauce or squeezed over grilled fish such as mackerel pike (also known as Pacific saury) and sashimi.
Because of its widespread availability and short harvest time, sudachi is an indispensable garnish for prized, high-end Matsutake mushrooms. The rind can be
grated over salads, sorbets, fish, and meat. Its aromatic qualities make it an ideal pairing with gin or vodka. It is also commonly enjoyed with sake in the Tokushima prefecture.
Laura Box
