徳島県·特産品
Kamiyama Sudachi
Kamiyama Town is a famous production area for sudachi. Tokushima Prefecture is the heart of sudachi production, accounting for approximately 98% of Japan's total output, and Kamiyama Town specifically is known as the birthplace of commercial cultivation. With a cultivation history spanning over 60 years, it boasts the highest production volume and quality in Japan. In the Kikono district, there are even legends of ancient trees over 300 years old, testifying to the depth of this history. Harvested while the peel is still a deep green, Kamiyama sudachi is characterized by its refreshing aroma and crisp acidity. Squeezing them over grilled fish, sashimi, or hot pots greatly enhances the flavor of the dish. They are a fragrant treasure of Tokushima, nurtured by the mountains of Kamiyama. Their sharp, clean scent makes them an indispensable supporting actor in Japanese cuisine.
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