The market · Fruit · East Asia

Sudachi

A small, green Japanese citrus from Tokushima, picked unripe — sharper and more aromatic than lime, and squeezed over grilled autumn fish and matsutake.

sour · green · piney

What to do with it

Ibu Sari's Beef rendangSudachi would cut through its richnessAna Etxarri's Pil pilSudachi would cut through its richnessTolu Adeyemi's SuyaSudachi would cut through its richnessTolu Adeyemi's Rendang, the Lagos waySudachi would cut through its richness

If you can't find it

Japanese grocers, in late summer.

  1. 1Lime
    The same
    You lose the green, herbal sharpness.

Goes with

matsutakegrilled fishsoy saucesoba

Knowing it

Where to buy
Japanese grocers in late summer and autumn, fresh or frozen: firm, deep green and glossy. They yellow and lose aroma if left.
Worth knowing
Halve it across and squeeze it over fish just off the grill, or slice it paper-thin into cold soba or a clear soup. Freeze a glut whole; it zests well from frozen.

More fruit, in season with it

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