ESSENTIAL OIL
We extract our Sudachi essential oil from green, immature Sudachi as is traditionally done in its native region of Tokushima, Japan. The distinctiveness of its fragrance and the richness of its composition are directly tied to its level of maturity.
 
Though the essential oil yield is naturally low at this stage, green Sudachi contains its highest concentrations of antioxidants, volatile compounds, and bioactives. The result is a rare, complex oil with a spicy-citrus profile and distinctive aromatic depth.
 
The scent evokes dill ether and pine mushrooms, with a dry, herbal elegance rarely found in citrus oils.
 
Though genetically related to Shikuwasa, Sudachi presents an entirely different aromatic signature more complex, spicier, and chemically richer. Most importantly, it contains sudachitin, an extremely powerful antioxidant.
 
FRUIT
You can use every part of this remarkable fruit, the zest, juice, and finely sliced whole fruit to bring you a unique and flavorful experience.
 
The finely grated zest, used as a condiment, adds a burst of flavor to your dishes. Sprinkle it over raw or marinated vegetables like zucchini, turnips, carrots or cabbage. Or you can incorporate it into gazpacho for a refreshing twist. 
 
The juice of green Sudachi is a magnificent source of a sophisticated acidity. Use it to create a delightful ponzu sauce by combining 50% Sudachi juice with 50% soy sauce. Drizzle a bit of this tangy goodness over scallops or grilled fish to elevate their flavors. For a unique twist, add a touch of Sudachi juice to chilled melon for an exquisite taste sensation.
 
The finely sliced fruit can be used in various beverages. You can also julienne the whole fruit and toss it into spaghetti, Sudachi duxelles in mayonnaise for a delightful twist on the classic devilled egg.
 
Fruit available July to October.