Sudachi

History and origin

Sudachi is a small green citrus fruit native to Tokushima, Japan, and plays an essential role in traditional Japanese cuisine. Harvested before maturity for its high acidity, it is prized for its unique flavor. Its name, from su-no-tachibana, means “citrus used as vinegar” in reference to its acid juice. Sudachi belongs to the “long day” citrus fruits, harvested between spring and fall in warm temperate climates, when the days are longest. This fruit is a culinary treasure, essential in Japanese gastronomy for its tangy freshness.

Variety and cultivation

Sudachi cultivation is mainly concentrated in certain regions of Japan. The fruit is spherical, nippled, with a diameter of approximately 4 to 6 cm and a weight of approximately 30 g. It contains many seeds. Harvested green from August to September, it becomes yellow and less acidic afterwards. Its high acidity (pH 2.2) is balanced by a Brix index of 7.8.

Did you know?

In Japan, sudachi is often associated with the celebration of the autumnal equinox, symbolizing good fortune and health. It is also used in traditional ceremonies and festivities.