Fresh Sudachi Box. 2lbs
Sudachi is a Japanese citrus fruit known for its refreshing and tangy flavor. The fruit is about the size of a golf ball and has a thin, rough skin that is easy to peel. The flesh of the fruit is juicy and segmented, with a bright and zesty flavor that is similar to a combination of lime and lemon.
Sudachi is commonly used in Japanese cuisine as a seasoning or garnish, particularly in dishes like sushi, sashimi, and salads. The juice of the fruit is often used in sauces and dressings, and the zest can be used to add flavor to various dishes.
In addition to its culinary uses, Sudachi is also believed to have various health benefits. It is rich in vitamin C and antioxidants, and is thought to help boost the immune system, improve digestion, and reduce inflammation.
Sudachi is typically grown in Japan, particularly in the Tokushima and Kochi prefectures. It is available fresh in Japan during the late summer and early fall months, and can also be found in various processed forms such as juice, vinegar, and seasoning powders.
Sudachi can be used in various ways in an umakase (a Japanese style of dining where the chef creates a customized menu of dishes for the customers). Here are a few examples:
As a garnish for sashimi: The tangy flavor of Sudachi pairs well with the delicate taste of raw fish. Thinly sliced Sudachi can be used as a garnish on top of sashimi to add a refreshing and zesty flavor.
In a ponzu sauce: Ponzu is a citrus-based sauce commonly used in Japanese cuisine, and Sudachi is one of the citrus fruits used to make it. A ponzu sauce made with Sudachi can be served as a dipping sauce for sushi or sashimi, or used to flavor grilled meats or vegetables.
In a salad dressing: Sudachi juice can be used to make a light and refreshing salad dressing. Simply mix Sudachi juice with olive oil, soy sauce, and a touch of honey to create a citrusy dressing that pairs well with leafy greens, cucumber, and other fresh vegetables.
As a flavoring for rice: Sudachi zest can be grated over cooked rice to add a bright and zesty flavor. This is a common practice in Japan, particularly in the Kochi prefecture where Sudachi is commonly grown.
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