Sudachi ✦

Sudachi

What it is

Tokushima has grown sudachi since the Edo period and now supplies around 98 percent of Japan’s crop, under a protected geographical indication that requires the fruit to be picked dark green. Left on the tree it yellows and loses the pine edge that is the entire point, so a ripe sudachi is a failure rather than a stage.

In the kitchen

Cut it across the equator rather than through the poles — the halves press cleanly and hold the seeds back. Take the zest first if you want any: once the fruit is cut and squeezed, the peel is finished.

Goes with

Matsutake Gilt-head bream Soba noodles Soy sauce Hon-mirin Junmai sake Salt

Same species

Bergamot Candied citron Chenpi Citron Menton lemon Makrut lime

Also used with

Ark shell Japanese tilefish (amadai) Surf clam Hon-shimeji Greater amberjack (kanpachi) Kuruma prawn

In season alongside

Buckler-leaf sorrel Cucamelon Kabosu Mountain sorrel Cloudberry Sea buckthorn

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