Approximately 10 lbs
November - January
Sudachi are a rare lime-like citrus fruit related to yuzu (also often called "sudachi yuzu hybrid" or "sudachi limes" because of their parentage and appearance) that have been cultivated in Japan for centuries.
Roughly the size of a golf ball, sudachi fruits are more aromatic than limes with a similar yet complex flavor that has savory hints of cumin and peppercorn. The juice has a similar acidity to lemon juice, and both the juice and zest can be used in any recipe that calls for lemon or lime.
We recommend storing fresh sudachi in their clamshells in your refrigerator. For longer term storage, you can juice them, zest them with a microplane grater and then freeze the juice and zest.
Up to two weeks in the refrigerator.
RECIPES & TIPS
Serve sudachi wedges as a garnish to squeeze and add a pop of tangy citrus flavor on soup, salad, fish (especially tuna, scallops and shrimp) and with pork or poultry.
Flavor Pairings: Considered an essential companion to Matsutake Mushrooms and a key ingredient in ponzu sauce, sudachi pairs well with ginger, soy sauce and mirin, green tea and miso. They also pair well with other citrus and tropical fruits, chile peppers and spice, and with fresh fish (especially raw, as in ceviche).
Sudachi Juice: Use fresh-squeezed sudachi juice as you would lemon or lime juice. Ideal for making traditional ponzu sauce, it's also wonderful in salad dressings and marinades. Use sudachi juice in citrus-forward cocktails and refreshing non-alcoholic beverages, in homemade ice creams or sorbets, and ceviche.
Sudachi Zest: The zest and pith are naturally high in pectin, making sudachi ideal for homemade marmalades and jellies. Fresh sudachi zest can be used in baked goods, stirred into sauces (like ponzu) or salad dressings, tossed with ceviche, and as a garnish. For long term storage, you can grate and then freeze the zest or it can be candied for use in dessert recipes or as a garnish.