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Sudachi (''Citrus sudachi''; Japanese: スダチ or 酢橘) is a small, round, green, Japanese citrus fruit that is a specialty of Tokushima Prefecture in Japan. It is a sour citrus, not eaten as fruit, but used as food flavoring in place of vinegar.〔 ==General== Cultivated for centuries in parts of Japan, and perhaps nearly as well known as another sour citrus, the yuzu in that country, it has been considered an "indispensable companion" to eating matsutake mushroom. The , the squeezed citrus juice used as an alternative to vinegar uses ''sudachi'' among other bitter oranges (''kabosu'' or yuzu juices, and ''daidai'') as an ingredient. The fruit is also the symbol of the prefecture of Tokushima where the majority of the fruit is cultivated. Cultivation is centered mainly in the communities of Sanagouchi-son, Kamikatsu-cho and Kamiyama-cho.〔http://www2.shikoku-u.ac.jp/english-dept/sudachi/page3.html〕 The plant has white flowers which bloom in May and June. The fruits form in bunches, or tight clusters, and are harvested in the fall. Though ''sudachi'' fruits will eventually develop a yellow-orange rind color, they are normally harvested and used while still green. They contain large smooth seeds, containing a green polyembryo. A half-slice of this fruit is served as garnish〔 with many traditional Japanese dishes which include fish, soba, udon, nabe, and even some alcoholic beverages. It is considered to have a zestier flavor and aroma than lemons or limes. It also boasts a higher calcium and ascorbic acid (vitamin C) content than lemons. Sudachi flavored products (such as ice cream, vodka coolers, ice pops, and soft drinks) can also be found in Japan, particularly in Tokushima Prefecture, where the fruit is sold cheaply. The actual fruit is regarded as a delicacy in other parts of Japan, and is often expensive. Compared to the related ''kabosu'', ''sudachi'' is much smaller at 20-25〔 to 40 grams as compared to 100 to 140 grams. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sudachi」の詳細全文を読む スポンサード リンク
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