Sudachi

Citrus medica, C. takuma-sudachi

fruit

A small, very sour and fragrant green citrus, squeezed over matsutake, grilled sanma or into cold noodles.

Origin

Tokushima Prefecture (Japan)

Season (United States)

August to October

Preparation

Cut in half, it is squeezed over the dish just before serving; the zest is grated too, from an organic or untreated fruit.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Tokushima produces almost all of Japan's harvest; the prefecture's mascot is a sudachi.