We pride ourselves on honoring tradition by extracting the highest quality sudachi essential oil from mature green fruit, just as it is done in its native region of Tokushima.
The unique aroma and complex composition of our sudachi essential oil is directly influenced by the level of maturity of the fruit we use. Although the yield of essential oil from green fruit may be lower, the antioxidant and flavor contents are at their peak, making it an ideal choice for those seeking the most potent and fragrant sudachi essential oil available.
Our sudachi essential oil is truly exceptional, with a spicy character reminiscent of Sichuan pepper. It contains aldehydes of cumin and dill ether, as well as quercus lactones, which combine to create a complex aroma with notes of pine and mushrooms.
Sudachi fruit is available directly from the orchard between the middle of July and October,
The zest, when finely grated using a ginger grater, becomes a delightful condiment that adds a punch of flavor. A little goes a long way, making it perfect for enhancing the taste of raw vegetables such as turnips, cabbage, and courgettes. It also works wonders when mixed into mustard, akin to the fiery kick of wasabi, or sprinkled over cold meats.
In Japan, it is said that it is not necessary to add salt to dishes served with sudachi juice. Sudachi juice has an elegant acidity that stands on its own. Sudachi is also twenty times richer in vitamin A than lemon,
The juice of Sudachi is remarkable, providing a splendid touch of acidity to dishes. Whether it's blended with soya sauce to create a refreshing ponzu sauce (40% Sudachi juice and 60% soya sauce), or drizzled ever so lightly over scallops, grilled fish, or melon, just a drop is enough to elevate the flavors to new heights.
Thinly sliced Sudachi fruit can be added to spirits, beer, soft drinks, and sparkling table water, infusing them with a delightful tang. Additionally, julienned whole fruit can be incorporated into spaghetti for a burst of freshness, while a sudachi duxelles-infused mayonnaise adds a touch of brilliance to deviled eggs.
Fresh fruit is available Mid-July to late October.