Sudachi is a small, round, green citrus fruit native to Japan, particularly the Tokushima Prefecture. It is less well-known internationally compared to other citrus fruits, but it plays a significant role in Japanese cuisine. Typically harvested while still green, sudachi is valued for its distinctive, tart flavor profile and aroma.
The scent profile of sudachi is refreshingly citrusy, with a complex blend of sharp, tangy notes that are reminiscent of a cross between a lime and a yuzu. Its aroma is vibrant and zesty, with hints of floral and piney undertones, making it uniquely fragrant. Sudachi's essential oils are often used in perfumery and aromatherapy for their invigorating and fresh characteristics. In cooking, the juice and zest of sudachi are commonly used to enhance and balance flavors in sauces, soups, seafood, and beverages, providing a burst of citrus brightness that elevates a variety of dishes.