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Sudachi


jkonick
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Squeeze it over grilled fish, especially good with sanma. This is one of the reasons you will see a littel basket of sudachi just above the sanma display in some supermarkets.

I also squeeze it over sashimi, I like it with white fleshed fish like hirame and tai.

It is also wonderful with grilled/sauteed mushrooms.

And it makes a great ponzu. :biggrin:

Kristin Wagner, aka "torakris"

 

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Sudachi match perfectly with matsutake mushrooms. My favorite way to enjoy sudachi and matsutake is dobin mushi, a steamed soup with matsutake, seafood (usually hamo and shrimp in kansai), and mitsuba. The soup is poured out of the small teapot that it is steamed in into a small cup and then you squeeze a little sudachi juice into the cup and drink it.

I also enjoy sudachi chuhai and homemade ponzu.

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