Sudachi

[jkonick]

Yesterday I picked up a sudachi at my local Japanese grocery store. I know I've heard of them before, but I have no idea how to use it. Can it be used like yuzu? Thanks!

[torakris]

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.

[_john]

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.

[kinkistyle]

Since limes are rare and/or expensive in Japan, I will usually mix lemon and sudachi juice to replace limes in a recipe.

In other words, you can use it as a reasonable alternative in a recipe calling for limes and label it "Japanese-style"

[jkonick]

These are all great ideas! I just bought some matsutakes too, so I'll have to try that soup. I also have been meaning to make saba shioyaki, so it could come in handy there too...

[Culinista]

I'm reading one of those food manga about fall flavors, and the sudachi/sanma combo is a big theme

One scene has a bunch of office workers fighting over a box of sudachi.