Labo 100% Pure Cold-Pressed Sudachi Extract

Sudachi (すだち) is a small, green citrus fruit native to Japan, primarily associated with the Tokushima Prefecture on the island of Shikoku. It's highly valued for its distinct flavor and is commonly used in Japanese cuisine to enhance various dishes.

Sudachi has a vibrant, sharp citrus acidity that is more intense than a lime or lemon, but less sour than a yuzu. The flavor is both tangy and aromatic, with a fragrant, almost floral undertone that makes it stand out from other citrus fruits.

Unlike the harsher sourness of lemon or lime, Sudachi has a more complex, nuanced tartness. The flavor is refreshing but not overpowering, which makes it perfect for finishing a dish without overshadowing other ingredients.

The skin of Sudachi contains oils that give off a potent, zesty aroma, which is often used in zest form to add fragrance to a dish or drink.

Sudachi has been cultivated in Japan for over 1,000 years, with the earliest references to the fruit appearing in texts dating back to the Heian period (794-1185). The fruit’s origins are thought to be in the mountainous regions of Shikoku, where it thrives in the temperate climate.

The fruit is grown primarily in Tokushima Prefecture, which is known for its Sudachi production. The area’s climate and soil conditions are ideal for cultivating Sudachi, contributing to its unique flavor profile. Sudachi trees are relatively hardy and grow in both cultivated orchards and wild, mountainous areas.

In Japanese culture, Sudachi is often associated with good fortune and prosperity. The fruit’s name, "Sudachi," is a homophone for the phrase "To grow and prosper" (すだち, "sudachi"), making it a popular gift, especially for New Year celebrations and auspicious occasions.