Sudachi, a rare and vibrant Japanese citrus

Cousin of yuzu, sudachi is a rare Japanese citrus grown in Shikoku. Hand-harvested while still green to preserve its full aromatic intensity, it is emerging as a new reference for chefs seeking differentiation.

While yuzu is now widely used in pastry and mixology, sudachi is a more confidential and unexpected creative territory outside Japan. Its peppery notes and powerful acidity make it a distinctive ingredient for adding complexity and uniqueness to recipes.

Sudachi, a rising star among Japanese citrus fruits

Sudachi is part of the growing trend of rare citrus fruits and tangy flavors in contemporary gastronomy. The high-value citrus market is expected to reach €56 million by 2032, with an average annual growth rate of +1.7%.

This evolution is driven by the search for more original and expressive flavors, as well as the rising influence of Japanese and Asian cuisines in pastry, ice cream making, and mixology. In this context, citrus purées are playing an increasingly important role, with volumes growing by +40% between 2021 and 2022.

A puree designed for chefs

Our sudachi pure offers unique advantages that meet the expectations of chefs seeking innovation and precise aromatic expression:

✓ No added sugar
✓ 100% traceability of the fruit
✓ Small-batch, confidential production
✓ Aligned with new consumer trends
✓ Zesty, spicy, and peppery aromatic notes

In the heart of Shikoku’s orchards

Closely related to yuzu, sudachi is a rare Japanese citrus grown in the mountainous regions of north-eastern Shikoku. Far from intensive agriculture, it comes from a discreet, almost confidential production that remains largely unknown outside Japan.

In these orchards, between September and October, the fruit is hand-harvested while still green, before reaching full ripeness.

This early harvest is essential to capture sudachi at its aromatic peak, when its acidity is at its brightest and its peppery notes begin to emerge. The result is a citrus with remarkable complexity, combining freshness, intensity, and subtle aromatic depth.

Born from this artisanal and selective production, sudachi is now gaining recognition as a premium Japanese citrus. Rare and expressive, it is increasingly used by chefs and pastry chefs in search of distinctive citrus flavors and new culinary signatures.

An exceptional citrus fruit

Our sudachi purée is made from a carefully selected rare Japanese citrus fruit, crafted to preserve its aromatic intensity and distinctive character.

With no added sugar, it captures the complex notes of sudachi in a puree developed for culinary professionals.

Sudachi brings powerful acidity, and complexity to culinary creations, from ice cream and pastry to beverages.

A unique sensory profile

Les vergers Boiron sudachi puree is a pale yellow, lightly pulpy juice with a smooth, fluid texture. Its versatility makes it well suited to a wide range of applications, from sorbets and beverages to mousses, creams, confits, and sauces, where it brings freshness, balance, and aromatic lift to creations.