Welcome to my sudachi homepage. Sudachi are famous in Tokushima and represent the taste of Awa. Sudachi are raised in the sun of this southern region near the beautiful waters of the Yoshino River.
Reduced Salt Effect You can reduce seasonings which have salt, such as soy sauce, by using sudachi. And sudachi has 2.5 times the amount of potassium as a lemon. Ingredient Comparison List of Sudachi & Lemon
Confectionaries & Sudachi Products
What are sudachi & kabosu? The sudachi and kabosu both belong to the citrus family of fruits. Because of their fragrance and acidity, they are often eaten with raw foods like sashimi. Sudachi are explained on page 2 of this site.
The season for sudachi & kabosu is autumn The green fruit of sudachi appears in about August or September, and shipments are at a peak in October. It is an important crop in Tokushima. Tokushima's national share of the sudachi crop is about 98%. The green fruit of the kabosu is shipped from August to October. When it is about November, it matures and turns yellow. Oita has about 98% of the national share of kabosu production. Autumn is the season for both. If you have a chance to eat them in the future, you will experience a delicious thing. The effect of sourness Both sudachi and kabosu are called "incense acid citrus fruits," but the acidity is stronger than in a normal mandarin orange. The acidity has a healthy effect. The real source of the sourness is "citric acid." When a person has enough citric acid, glucides from meals are convented to energy. When there is a lack of citric acid in the body, glucides are not changed to energy, and they accumulate in the body. As a result, you increase your body fat and you feel fatigue. Citric acid is present in kabosu and sudachi, as well as in other citrus ftuits. Compared to a lemon, 3g and a mandarin orange 1g, the kabosu has 6g and the sudachi has 4.5g of citric acid per 100g of fruit. In addition, citric acid has the effect of making the blood clean and it activates internal metabolism. Futhermore, a person who has poor digestion or a poor appetite can get benefits from the sourness. Sudachi & kabosu have vitamin C Sudachi and kabosu both have vitamin C. The minimum quantity of vitamin C per day is 100mg. If you press juice from a sudachi or kabosu, you can get enough vitamin C for one day.
<Vitamin C is included in citrus fruits> kabosu (fruit juice) 42mg sudachi (rind) 110mg sudachi (fruit juice) 40mg citron (rind) 150mg citron (fruit juice) 40mg unshuu orange 32mg iyokan 35mg valencia orange 40mg Go to Top Page |