Sudachi Citrus: The King of Aromatic Citrus, Tokushima's Green Jewel the World is Proud of

Sudachi: The King of Aromatic Citrus, Tokushima's Green Jewel

"Sudachi" is an aromatic citrus fruit originating from and primarily produced in Tokushima Prefecture, with approximately 98% of Japan's domestic production coming from Tokushima. It is a "green jewel" characterized by green skin and refreshing acidity and fragrance, used widely in Japanese and Western cuisine alike.

Sudachi Characteristics and Uses

The juice is less acidic than lemon or yuzu, with the refreshing fragrance standing out. It is used in diverse squeezed applications including sashimi, grilled fish, yakitori, hot pot, buckwheat noodles, udon, and dressings. In Tokushima it is so embedded in food culture that they say "there is no meal without squeezing sudachi."

Sudachi Season and Production Areas

Peak season is August–October in autumn. Kamiyama Town and Awa City in Tokushima Prefecture are main production areas, with the entire town enveloped in sudachi fragrance during the harvest peak.

Processed Products Using Sudachi

In recent years, processed products using sudachi have also become plentiful. Many products popular as Tokushima souvenirs include sudachi ponzu, sudachi dressing, sudachi beer, and sudachi sweets. Roadside stations and airport souvenir shops offer the fun of selection.

Agricultural Experience

Sudachi harvest experiences at some farms are also accepted during harvest season, attracting attention as agritourism.

Access

Available for purchase at supermarkets and roadside stations within Tokushima city. Mail-order is also possible during peak season.