Japanese Citrus Fruit

Related to the yuzu, though smaller and greener, sudachi is used for its sharp-tasting juice and powerful, fragrant zest which can be finely cut and used to season many dishes. The strong aroma of the sudachi complements Japanese cuisine such as nabe winter hotpot and it is commonly served as a garnish with grilled fish such as sanma (saury), over which it is squeezed just before eating. Higher in calcium and vitamin C than lemons, its juice can be used to flavour drinks.