Sudachi Citrus — Tokushima's Signature Green Lime

**Fresh vs. processed:** Fresh sudachi (August–October) offers peak flavor — squeeze over sashimi, grilled sanma (Pacific saury), or karaage (fried chicken) for instant flavor upgrade. Outside season, bottled sudachi juice (すだち果汁) is widely available and surprisingly good — 100% juice with no additives, usable in cooking, dressings, or cocktails (¥800/200ml bottle). **Sudachi dishes to try:** (1) Sudachi soba — cold buckwheat noodles topped with thin-sliced sudachi (available at soba shops Aug–Oct). (2) Sudachi-jime fish — local white fish marinated in sudachi juice (similar to ceviche), served as sashimi. (3) Sudachi chu-hai — shochu highball with fresh sudachi (standard at izakaya). (4) Sudachi soft-serve — tart citrus ice cream (¥350 at tourist sites). **Comparison to yuzu/lemon:** Sudachi has sharper acidity than yuzu (which is more aromatic/floral) and less bitterness than lemon. Locals use it where Western cooking uses lemon — grilled fish, tea, salad dressing. The zest (green peel) is highly aromatic and used sparingly. **Souvenirs:** Best take-home products: (1) Sudachi ponzu (pon-zu sauce, ¥600) — citrus soy sauce for dipping hot pot or gyoza. (2) Sudachi sake (¥1,500) — light, citrus-infused rice wine. (3) Sudachi kosho (citrus pepper paste, ¥800) — spicy condiment for yakitori/grilled meat.