Cold pressed from the famous Ito-Farm, this small, green citrus fruit is almost as well-known as its sour companion, Yuzu. Picked green, Sudachi is not eaten as a fruit but is used as a flavour substitute for lemon or lime, with a zestier flavour and aroma, and boasts a higher calcium and ascorbic acid (vitamin C) content than lemons.

It's considered an indispensable companion to eating Matsutake mushrooms, and is also used to add zest to vinegar or ponzu.

A dipping sauce using this sour citrus is often served  with many traditional Japanese dishes such as fish, soba, udon, nabe, and even some alcoholic beverages.  Sudachi-flavoured products (such as ice cream, Mojitos and other alcoholic drinks, vodka coolers, ice pops, and soft drinks) are very popular in Japan.