Representing Tokushima since ancient times
Squeezing sudachi on a freshly grilled fatty saury, or adding grated sudachi rind mixed with ”wasabi” for ”sashimi”… It is interesting how much a squeeze of ”sudachi” can enhance the taste of a meal that we enjoy on a daily basis. In particular, it has great chemistry with foods available in the fall. It has become an important staple for luxury Japanese style restaurants.
Breeding to create a variety with less seeds
When you cut a sudachi horizontally in half, you find that it has some rather large seeds. Despite its small size, ”sudachi” usually has about ten seeds. The prefectural Kaju Kenkyusho has been involved in developing seedless varieties. In 2004, a variety named 3X1 also known as ”New Sudachi” was born. They are continuing to improve on the ”3X family” to popularize ”sudachi”.
- Kaju Kenkyusho, Tokushima Agriculture, Forestry, and Fisheries Technology Support Center
- Numae, Katsuura-cho, Katsuura-gun, Tokushima