A close-up of sudachi, one of Tokushima’s local foods! Why is it a regional specialty? A full introduction: its history, seasons, and the best ways to eat it!
Sudachi, Tokushima’s vaunted all-purpose ingredient, is a type of citrus fruit that works extraordinarily well in various dishes and drinks. Its refreshing acidity and color give it the power to completely transform the impression of a dish—it’s a fantastic “supporting actor”!
As much as 90% of Japan’s sudachi is produced in Tokushima Prefecture, making this area the true “sudachi kingdom”! This article introduces even more of the appeals of sudachi, Tokushima’s celebrated specialty product.
As much as 90% of Japan’s sudachi is produced in Tokushima Prefecture, making this area the true “sudachi kingdom”! This article introduces even more of the appeals of sudachi, Tokushima’s celebrated specialty product.
A fruit that has been eaten since the Edo Period!? The history and origins of sudachi, the supporting actor from Tokushima
In Japan, “sudachi” excels as a “supporting actor” with a refreshing taste, enhancing grilled fish and other dishes. Its strengths manifest in a number of ways: you can squeeze it, cut it into slices, or grate the rind, using not just the juice but the peel, too. Sudachi has a long history—it is described in a set of Edo-period (1603-1868) books about Japanese flora and fauna called Yamato Honzo (created 1709–1715). It was apparently originally native to the prefecture, and even now there are very old sudachi trees that have lived for more than 200 years.
While full-fledged commercial production went ahead after WWII, unshu mikan (another type of citrus fruit) cultivation expanded, making the most of Tokushima’s warm climate. However, a severe cold wave in 1981 caused great damage to the mikans, so Tokushima Prefecture changed direction and looked to the cultivation of sudachi, which are more resistant to the cold. And that’s how sudachi became Tokushima’s specialty product.
While full-fledged commercial production went ahead after WWII, unshu mikan (another type of citrus fruit) cultivation expanded, making the most of Tokushima’s warm climate. However, a severe cold wave in 1981 caused great damage to the mikans, so Tokushima Prefecture changed direction and looked to the cultivation of sudachi, which are more resistant to the cold. And that’s how sudachi became Tokushima’s specialty product.
Sudachi: A Tokushima specialty that can be enjoyed all year round
The prefecture is currently able to ensure stable provision of sudachi, its specialty product, all year round, thanks to the evolution of cultivation and storage techniques and its farmers, but the flavor and fragrance of the fruit actually differs depending on how it is cultivated and stored. Exploring these differences makes sudachi even more interesting.
〇 Sudachi cultivated in greenhouses (March to August):
Characterized by thin rind, large amounts of juice, and a mellow flavor
〇 Sudachi cultivated outdoors (August to October):
Characterized by thick rind, a rich fragrance, and a refreshing taste.
The sudachi grown during this period are exposed to plenty of sunlight, enhancing their scent and flavor even more.
〇 Sudachi stored in cold temperatures (October to March):
Sudachi cultivated outdoors are dried in the shade and refrigerated, offering a gentle acidity.
〇 Sudachi cultivated in greenhouses (March to August):
Characterized by thin rind, large amounts of juice, and a mellow flavor
〇 Sudachi cultivated outdoors (August to October):
Characterized by thick rind, a rich fragrance, and a refreshing taste.
The sudachi grown during this period are exposed to plenty of sunlight, enhancing their scent and flavor even more.
〇 Sudachi stored in cold temperatures (October to March):
Sudachi cultivated outdoors are dried in the shade and refrigerated, offering a gentle acidity.
Culinary collaborations that include sudachi as an ingredient
The refreshing fragrance and tangy acidity of sudachi go wonderfully with both cuisine from Tokushima and Shikoku’s vaunted specialty dishes!
Handa somen noodles are a local food from Tokushima, characterized by their thickness; add sudachi to these to bring out the taste of the toppings and a fresh scent—perfect for hot summers.
We also recommend squeezing a sudachi over the garlic and spring onions used to garnish Kochi’s quintessential katsuo no tataki (seared bonito), accentuating the bonito’s essential umami deliciousness.
When it's added to Kagawa Prefecture’s local gourmet dish honetsukidori chicken-on-the-bone, characterized by its spicy and succulent meat, the acidity of sudachi ensures a fresh firmness in the chicken fat and creates a mild aftertaste.
Finally, give a sudachi a single squeeze to finish Ehime’s specialty taimeshi, sea bream cooked with rice that embodies the umami delight of the fish. The fresh fragrance that rises up, together with the sweetness of the sea bream and the taste of the cooked rice, is superb.
Handa somen noodles are a local food from Tokushima, characterized by their thickness; add sudachi to these to bring out the taste of the toppings and a fresh scent—perfect for hot summers.
We also recommend squeezing a sudachi over the garlic and spring onions used to garnish Kochi’s quintessential katsuo no tataki (seared bonito), accentuating the bonito’s essential umami deliciousness.
When it's added to Kagawa Prefecture’s local gourmet dish honetsukidori chicken-on-the-bone, characterized by its spicy and succulent meat, the acidity of sudachi ensures a fresh firmness in the chicken fat and creates a mild aftertaste.
Finally, give a sudachi a single squeeze to finish Ehime’s specialty taimeshi, sea bream cooked with rice that embodies the umami delight of the fish. The fresh fragrance that rises up, together with the sweetness of the sea bream and the taste of the cooked rice, is superb.
The health and beauty benefits of sudachi, the all-purpose ingredient
No major (man-made) dams have been built across the main current of the Shimanto River, known as the “last remaining clear stream.” This means that its vast natural world has been preserved, untouched.
Its abundant currents nurture diverse biological systems, supporting many living creatures such as ayu fish and freshwater shrimp.
Representative traditional fishing methods such as hiburi (fire) fishing and shibazuke (wooden trap) fishing have been carefully passed down, and a rich culture formed from the close coexistence between the people and the river is very much alive.
Where to buy sudachi
You can purchase sudachi, Tokushima’s specialty food, in supermarkets and fruit and vegetable stores in cities, and, nowadays, even from various online shopping sites.
There are also numerous places in the prefecture that sell agricultural produce straight from the farmers, making it easy to buy newly picked fresh sudachi.
Unprocessed sudachi is also available in Tokushima Station and Airport; we recommend getting some on your way home.
On top of this, there are plenty of souvenir items that make use of sudachi, rather than just sudachi itself.
Choose from an abundant variety, including condiments such as sudachi ponzu sauce, drinks including sudachi juice and sudachi chu (shochu distilled with sudachi), and even desserts such as Jell-O. Find something perfect as a memory of your trip or a gift.
There are also numerous places in the prefecture that sell agricultural produce straight from the farmers, making it easy to buy newly picked fresh sudachi.
Unprocessed sudachi is also available in Tokushima Station and Airport; we recommend getting some on your way home.
On top of this, there are plenty of souvenir items that make use of sudachi, rather than just sudachi itself.
Choose from an abundant variety, including condiments such as sudachi ponzu sauce, drinks including sudachi juice and sudachi chu (shochu distilled with sudachi), and even desserts such as Jell-O. Find something perfect as a memory of your trip or a gift.
Summary
What do you think?
The greatness of sudachi—which is more than a simple supporting actor—lies not only in its ability to add refreshing scent and color to dishes, but also in its power to energize our bodies and minds!
Why not try the amazing versatility of this fruit in your home, with some of Tokushima’s vaunted sudachi gourmet and souvenirs? You’ll surely make some new discoveries.
See our feature on gourmet foods in Shikoku
The greatness of sudachi—which is more than a simple supporting actor—lies not only in its ability to add refreshing scent and color to dishes, but also in its power to energize our bodies and minds!
Why not try the amazing versatility of this fruit in your home, with some of Tokushima’s vaunted sudachi gourmet and souvenirs? You’ll surely make some new discoveries.
See our feature on gourmet foods in Shikoku