100% Natural Sudachi Juice from Tokushima
Pure Sudachi Citrus Extract
A prized citrus native to Japan, sudachi is a small green fruit about the size of a golf ball, with a uniquely bold and refreshing character. Grown in Tokushima Prefecture, where it has long been cherished, sudachi is known for its zesty tartness—more potent than lemon—and its uplifting aroma reminiscent of yuzu, with a subtle spicy nuance similar to sansho pepper. This extract is made from freshly harvested sudachi (from mid to late September) and captures the full essence of the fruit in a smooth, concentrated form. A special pressing method reduces fiber and oil, resulting in a vibrant, clear extract with no additives or preservatives.
Versatile Citrus Seasoning with a Japanese Spirit
Just a few drops can transform your cooking. Whether used to brighten sashimi, grilled fish, karaage, or noodle soups, sudachi extract enhances the umami of Japanese dishes with a clean, invigorating acidity. It’s also a wonderful companion to rich or creamy dishes, thanks to its ability to cut through heaviness without overwhelming the palate. The flavor harmonizes beautifully with fresh herbs and spices—basil, dill, mint, and cumin—making it an inspired choice for globally influenced recipes like ceviche, carpaccio, or even Scandinavian-style seafood plates.
Endless Culinary and Beverage Possibilities
Beyond cooking, sudachi extract shines in drinks and desserts. Mix it with water and a touch of honey for a refreshing beverage, or freeze for a quick citrus sorbet. It’s excellent in cocktails—pair with shochu, sake, vodka, or gin for an original twist. You can also drizzle it over cheesecake, ice cream, or yogurt for a bright, sophisticated finish. One bottle contains the juice of up to 40 sudachi fruits—so a little goes a long way.
Mrs. Donabe's Recipe Suggestions
Sudachi and yuzu can often be used interchangeably, and each brings its own nuance to a dish. Compared to yuzu, sudachi is sharper, slightly more acidic, and especially well-suited for dishes where a clean, direct citrus punch is desired. We love having both in our pantry to enjoy the different characteristics they offer.
Penne with Smoked Tasmanian Ocean Trout in Yuzu Sansho Cream Sauce
Yuzu-Kosho Mayo Dipping Sauce
Kanzuri Yuzu Sauce
Watermelon and Yuzu Cocktail
Smoked Chinese-style Cold Noodles
Green Beans and Nori Salad
Shrimp Wonton Hot Pot
Salmon and Daikon in Garlic Butter Miso Sauce
Cold Udon with Golden Sesame Dipping Sauce
Salmon Roe & Grated Daikon Cold Udon
