The traditional taste of japan
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Réference : NISIF6-19-D
Sudachi juice is reminiscent of lime or lime, the power and more, with great freshness and peppery notes in the end.
Sudachi citrus fruits are 98% grown in Tokushima Prefecture. The Japanese harvest Sudachi still green because they appreciate its incisive acidity.
The harvest period is short, from late August - early September to mid-October.
The fruit is quite small, Ø 30 to 55mm, and has many seeds.
Our perfect combination : chefs love to associate it with tasting matsutake wild mushrooms or fish and shellfish, not to mention grilled red meats (hanging tender, outside skirt).
Sudachi also scents a lot of ponzu (condiment made with soy sauce and dashi broth). Bark is fine and very popular, taken with a microplane grater, for fish, meats, desserts (sorbets, bavarois, mousses), salads ...
Cocktail bars, ice-cream makers and pastry chefs are using it more and more.
ITO NOEN
The passion for fruit !
Since 1897, citrus fruit from the groves of Ito farm, in the heart of Wakayama province, send the tastebuds of Japanese connoisseurs into raptures.
Sudachi juice is reminiscent of lime or lime, the power and more, with great freshness and peppery notes in the end.
