Sudachi (Citrus Sudachi) is another emblematic citrus of Japan.
Its production, about 5,000 tonnes, is 98% concentrated on Shikoku Island, specifically within Tokushima Prefecture. Weather conditions are indeed very adapted: a temperate climate and medium rainfall.
The fruits are very sensitive to rain and wind, its main enemies, not to mention the biches and wild boars in the surrounding campaigns. These look forward to the bark of trees.
The trees, the short trunk, are cut to maintain an average height of 2 meters, which makes the manual harvest easier. The branches have many sharp spines. The tree fructifies after 5 to 6 years and produces, on average, only 5 kg.
Our juice is elaborated from fruits from the few rare farms approved for Europe and strictly controlled, producing according to the principles of agriculture and practicing fields of full-fields (we refuse the fruits of green greenhouses because saturated in pesticides).
The Japanese harvest the Sudachi still green because they appreciate its incisive acidity. The harvest period is short, at the end of August - early September in mid-October. The fruit is quite small, from 30 to 55 mm in diameter, and has many glitches.
Cook leaders love to combine Sudachi juice with the tasting of Matsutake wild mushrooms or fish and crustaceans. The Sudachi also perfumes many Ponzu (condiment based on soy sauce and dashi broth). The bark is fine and appreciated with a microplane grater, for fish, meat, desserts, salads ...
Its juice recalls that of the lime or the lime, the power in addition, with great freshness and peppery notes in the end. Cocktail bars use it in accordance with Mojito, Gin, Vodka ... (alcohol abuse is dangerous for health, consuming in moderation) and alcohol preparations.
Glaciers use it for the making of sorbets. Pastry chefs and chocolatiers seek it for its freshness and small peppery notes at the end of the mouth
