Fruit
Sudachi
スダチ すだち sudachi
Also known assudachi
At its best in Aug, Sep, Oct
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Squeezed over grilled fish
Squeezed over grilled fish.
On soba or udon
Thin slices floated on noodles.
With grilled matsutake
With dobin mushi or grilled matsutake.
Ponzu (citrus soy sauce)
Squeezed and mixed with soy sauce.
How to choose
Deep green, glossy skin, heavy in the hand and free of blemishes.
Storage
Bag and refrigerate. The juice can also be squeezed and frozen.
Main areas
Good to know
Almost all Japanese production comes from Tokushima. Kabosu, a related citrus, comes mainly from Oita and is larger.
