Sudachi

What Is Sudachi?

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

Its flesh is scant and sour; its real value lies in its juice and thin peel. It carries a sharper, less sweet aroma compared to yuzu.

Nutritional Values of Sudachi

100 grams of sudachi contains approximately 27 kcal of energy; it is high in vitamin C. Values vary by ripeness and are approximate.

How Should Sudachi Be Consumed?

Sudachi is used in moderate amounts, its juice and peel added as flavoring to dishes, as part of a balanced diet.

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

How to Choose Sudachi?

A good sudachi has a vivid dark green color, a firm-shiny texture, and no bruises or blemishes on the peel.

• The color should be vivid dark green, not yellowish-faded
• The texture should be firm and shiny
• The peel should have no bruise or rot marks

How Is Sudachi Stored?

Sudachi stays fresh in the refrigerator for a few weeks; since its peel is thin, it should be stored gently.

Using Sudachi in the Kitchen

Sudachi is used most often squeezed into cold soba noodle sauce, over grilled fish, and in preparing ponzu sauce; its peel is also grated and sprinkled over soups.

Frequently Asked Questions

What is the difference between sudachi and yuzu?

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

What can be used instead of sudachi?

When unavailable, lemon juice or yuzu juice can be used as an approximate substitute, though the taste won't be exactly the same.

Is sudachi available in Turkey?

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