徳島県·特産品
Kaiyo Sudachi
Sudachi is also cultivated in Kaiyo Town. Tokushima Prefecture is the heart of sudachi production, accounting for approximately 98% of the national production, and the warm climate of Kaiyo Town nurtures sudachi with a refreshing aroma and acidity. Harvested while the peel is still deep green, these sudachi are characterized by their sharp acidity and refreshing fragrance. Squeezing them over grilled fish or sashimi tightens the flavors of the dish and leaves a refreshing aftertaste. They also add freshness when added to hot pots, noodles, or alcohol, making them an indispensable presence on Tokushima dining tables throughout the year. These highly fragrant sudachi, grown in a seaside town in the southern part of the prefecture, are excellent supporting actors that enhance any dish. They are one of the citrus fruits that Tokushima is proud of. With just a quick squeeze, they can transform a dish—a true star of the Tokushima table.
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