Sudachi Citrus Tokushima Japanese Lime
Tokushima Prefecture, Shikoku — sudachi production monopoly region of Japan
Sudachi (酢橘, Citrus sudachi) is a small, dark green Japanese citrus fruit from Tokushima Prefecture — one of Japan's most prized culinary citrus varieties. Smaller and sharper than yuzu, sudachi provides a clean, bright, intensely fragrant citrus acid with distinctive green, herbal notes. Unlike lemon, sudachi's acid is more complex and less one-dimensional. Used extensively in Japanese cooking as a finishing squeeze over dishes: grilled fish, soba, udon, tataki, tempura. The juice, zest, and even the whole sliced fruit (as a visual garnish) are used. Tokushima produces 98% of Japan's sudachi supply — it has DOP-equivalent protected regional status.