Seasonings of Tokushima

Tokushima grows almost the entire national crop of sudachi. Within the prefecture it gets squeezed over grilled fish and into miso soup as a matter of course. It is picked while still green and used in the window when the aroma is at its peak.

Its acidity behaves differently from yuzu. The aroma is light and the sourness is sharp. Because it works to define the edges of an ingredient rather than cover them, it suits delicate things: white-fleshed fish, hot pots. Having citrus this close at hand shows up directly in how ponzu is made here.

• Sudachi, almost all of it grown in this one prefecture
• Sudachi's acidity is lighter and sharper than yuzu's