Sushi - Sushi Ingredients
(Condiments) - Sudachi
is a citrus local to the Tokushima
prefecture Shikoku region which is
in southern central Japan.
They are expensive outside this region since they are not grown
anywhere else. Local
medical research has found out that Sudachi
prevents spikes in blood sugar level and are beneficial to patients
diabetes. Sudachi is often mistaken with the yuzu
but it is mcuh smaller in size,and the have a smoother skin.
Yuzu (left) and Sudachi (right)
Sudachi begin to grow during the autumn and harvested
before they become
ripe since the peels are strongest in aroma during this stage. They are
smallest citrus (about the size of a golf ball) used in Japanese
often used to season grilled fish (especially Pacific Saury
which are in season
at the same period) right after they are cooked. The peels are grated
as a condiment, but it is only local to the Shikoku
area and not widely used throughout Japan.
Sudachi juice are also
added to soy sauce and used to dip
ingredients from a steamboat dish (hot pot). The
juice are also blended with other citrus juices
to make ponzu as well. Since sudachi are used in the unripe stage,
the skin are peeled before juicing them to prevent the juice from
slight bitter taste.