Reference : NISJSU-D
Sudachi citrus, harvested while still green between August and September, is mainly grown in Tokushima. Its juice is highly prized for its incisive acidity and slightly peppery notes.
Japanese people love it as a seasoning for matsutake mushrooms, shellfish, fish and red meats.
Europeans have adopted this small citrus fruit for various pastries, ice creams and chocolate sweets.
It takes almost 30 kg of high-quality sudachi to produce 1 kg of sudachi juice powder.
Dextrin is added to the powder to protect it from oxidation and deterioration.
On the palate, it is powerful, with perfectly balanced acidity and no bitterness, giving you the perfect freshness of sudachi.
Use it to flavor ganaches, bavarois and mousses, whipped creams, cakes and tarts, sauces, fish, marinades...
Sudachi citrus, harvested while still green between August and September, is mainly grown in Tokushima. Its juice is highly prized for its incisive acidity and slightly peppery notes.
