1.
sudachi; a small green Japanese citrus fruit
A small, round, green citrus fruit (Citrus sudachi) native to Tokushima Prefecture. Prized for its tart, aromatic juice, which is squeezed over grilled fish, soba, and other dishes as a condiment.
Written in kanji as 酢橘, though hiragana or katakana (スダチ) is more common. A signature citrus of 徳島県 (Tokushima Prefecture), where over 90% of Japan's sudachi is produced. It is harvested while still green and unripe, prized for its sharp acidity and distinctive aroma.
Common collocations
Similar words
- 柚子: yuzu — a larger, more aromatic citrus used for its zest and juice
- かぼす: kabosu — a similar green citrus from 大分県, slightly larger and milder than sudachi
- ライム: lime — a Western citrus with a similar sour flavor profile
Cultural note
Sudachi, 柚子, and かぼす are sometimes called 香酸かんきつ (aromatic sour citrus) as a group. They are not eaten on their own but used as flavor accents.