A Japanese Specialty Citrus
Sudachi is a Japanese citrus fruit akin to its slightly more famous cousin, Yuzu. The plant has white flowers which bloom in May and June. Sudachi is harvested while still green like a round lime, which occurs during September to October. It contains more calcium and Vitamin C than lemons, and is often served on the side of several traditional Japanese dishes to add a nice shot of delicious acidity.
A slice of this fruit is served with many traditional Japanese dishes which include fish, soba, udon, nabe, ginger and even some alcoholic beverages. It is considered to have a zestier flavor and aroma than lemons or limes and white or maybe pink peppercorn, and it's delicious. Besides being peppery (and, of course, very acidic), there's other subtle layers of spices like cumin or cardamom. It would blend nicely with spirits. Sudachi also flavores products such as ice cream, vodka coolers, ice pops, and soft drinks which can also be found in Japan, particularly in Tokushima Prefecture, where the fruit is sold cheaply. The actual fruit is regarded as a delicacy in other parts of Japan, as it is often expensive.
It also boasts a higher calcium and ascorbic acid (vitamin C) content than lemons. In 2006, a Tokushima University research team published a report which suggests that the fruit may be effective in lowering glucose levels in diabetic patients.
#5 container, semi dwarf