Sudachi

What Is Sudachi?

Sudachi is a golf-ball-sized green citrus fruit native to Tokushima, Japan. Unlike yuzu, it is always harvested and eaten while still unripe and green.

It has very little flesh, which is sour; its main value lies in its juice and thin peel. It has a sharper, less sweet aroma than yuzu.

Sudachi Nutrition

One hundred grams of sudachi contains approximately 27 kcal and is high in vitamin C. Values vary with ripeness and are approximate.

How Should Sudachi Be Used?

As part of a balanced diet, use moderate amounts of sudachi juice and peel to add flavor to dishes.

This is general information; sudachi is a food and is not a substitute for medical treatment.

How to Choose Sudachi

A good sudachi is vivid, dark green, firm, and glossy, with no bruises or blemishes on the peel.

• It should be vivid dark green, not yellowish or faded.
• It should be firm and glossy.
• There should be no bruises or rot spots on the peel.

How to Store Sudachi

Sudachi stays fresh for a few weeks in the refrigerator; handle it gently because its peel is thin.

Using Sudachi in the Kitchen

Sudachi is used most often squeezed over cold soba noodle sauce or grilled fish and in ponzu sauce; its zest is also grated over soups.

Frequently Asked Questions

What Is the Difference Between Sudachi and Yuzu?

Sudachi is always harvested while green and is sharper and more sour; yuzu turns yellow as it ripens and has a more aromatic, complex scent.

What Can Be Used Instead of Sudachi?

If it is unavailable, lemon juice or yuzu juice can be used as an approximate substitute, but the flavor will not be exactly the same.

Is Sudachi Available in Türkiye?

Fresh fruit is almost never available; bottled juice may be found at specialty stores selling Japanese products.