Fresh sudachi fruit (citrus) from the Netherlands - 1 kg

Description

Sudachi is a small, green citrus fruit from Japan and a specialty of Tokushima Prefecture on the island of Shikoku. The fruit has been cultivated and used in cooking there for centuries. Botanically speaking, sudachi is a hybrid citrus; genetic research suggests that yuzu is one of its parents, combined with another Japanese citrus species. This makes sudachi closely related to other distinctive Japanese citrus fruits, but it has a flavor profile all its own.

Cultivation

We grow and harvest our sudachi ourselves in the Netherlands. The fruits are small—about the size of a golf ball—and are harvested just when the peel is still a deep green. As the sudachi ripens further, the peel turns yellow, but it is during the green stage that the aroma and the fresh, distinct flavor are at their strongest. The season for our sudachi is short (approximately September–October), and we have a limited number of trees, making them quite special. That’s exactly why now is a great time to discover this unique Japanese citrus grown on Dutch soil.

Taste

The flavor is distinctly tart and very aromatic, with spicy undertones of white pepper, dill, and cumin. The fruit contains a relatively large amount of juice and therefore often feels surprisingly heavy for its size. Sudachi is not typically eaten as a snack fruit but is mainly used as a seasoning. Both the juice and the peel are valuable in the kitchen.

Use

You can use the juice just as you would lemon, lime, or vinegar: for example, with fish, mushrooms, noodles, marinades, dressings, and sauces. In Japan, sudachi is also a well-known flavoring in ponzu and is often paired with soba, udon, and matsutake, among other dishes. You can finely grate the aromatic green zest over fish, meat, salads, soups, or desserts. Its distinct citrus aroma also comes through beautifully in cocktails, sparkling water, and other refreshing beverages.

Best stored in the refrigerator.