Sudachi Citrus — Tokushima's Signature Green Lime

Sudachi (酢橘) is a small green citrus fruit (3–4cm diameter) native to Tokushima Prefecture, similar to lime or yuzu but with a uniquely sharp, fragrant acidity. Tokushima produces 98% of Japan's sudachi, with the fruit used as a souring agent in countless dishes — grilled fish, soba, yakitori, cocktails, and desserts. The juice and zest add bright, citrus notes without the bitterness of lemon.

Sudachi season runs August–October, when the fruit is green; later harvests turn yellow (called kisudachi, less valued). Tokushima shops sell sudachi-flavored everything: soft-serve ice cream, beer, sake, chips, and cosmetics.