SUDACHI | Suzuki Farm | 2-3 pc

Sudachi from Suzuki Farm is a small, intensely aromatic Japanese citrus, harvested green and unripe and sold 2 to 3 pieces. A specialty of Tokushima Prefecture, its tart green juice brightens grilled fish and matsutake mushrooms.

At a glance

• Variety: Sudachi, a small Japanese sour citrus
• Quantity: 2 to 3 pieces
• Harvest: picked green and unripe; turns yellow when fully matured
• Origin of variety: mainly grown in Tokushima Prefecture, Japan
• Grower: Suzuki Farm, which has farmed sudachi for about six years

Best for

• Squeezing over grilled and cooked fish
• Finishing matsutake and mushroom dishes
• Brightening soba, udon, and dipping sauces
• Citrus-forward dressings and ponzu
• Cooks seeking an authentic Japanese citrus

How to use and pairings

Halve and squeeze the green juice over fish, mushrooms, or noodles just before serving, or stir into ponzu and dressings. Pairs with soy sauce, dashi, and grilled foods.

Flavor profile

Sharp, tart, and fragrant with a clean green-citrus aroma, more delicate and floral than lime.

About Suzuki Farm

Suzuki Farm grows Japanese vegetables and specialty produce, and has cultivated sudachi for roughly six years.