Sudachi

Sudachi (すだち) is a small, green citrus fruit that is used as a spice and ingredient in Japanese cuisine. This fruit, botanically known as Citrus sudachi, originally comes from Tokushima Prefecture on the island of Shikoku. It is particularly prized for its intense, tart taste and fresh aroma, which is reminiscent of a mixture of lime and yuzu.

Sudachi is widely used in Japanese cuisine. The juice of the fruit is often used as a final condiment for dishes such as grilled fish, sashimi, and soups. Sudachi also plays an important role in dressings and sauces, especially ponzu sauce. The fruit is rarely consumed whole; instead, its juice and peel are used to intensify the flavor of dishes.

In addition to culinary applications, sudachi is also valued for its health benefits. It contains plenty of vitamin C and other antioxidants that help to strengthen the immune system. It is also said to stimulate the appetite and aid digestion.

Historically, sudachi has a long tradition in Japan and has been cultivated for centuries. In modern agriculture, the fruit is still mainly grown in Tokushima, where it is highly valued as a local product.