Sudachi Fruit
This versatile citrus has a sharp taste and a pleasant aroma. It is about three to four centimeters in size. Sudachi have been cultivated in Tokushima since the Edo period (1603–1868), and now the prefecture produces around 98% of Japan’s supply. It is not generally eaten whole, but serves to flavor other foods. A wedge of sudachi is often added to sashimi, grilled fish, or noodle dishes. It is a standard ingredient in the production of ponzu (a citrus-based sauce widely used in Japanese cooking). In recent years, food manufacturers have started using sudachi in confectionery, desserts, juices, and alcoholic drinks. Outside Tokushima, sudachi is often considered something of a delicacy, but here, it is an everyday garnish.