Oishi Sudachi

Oishi Sudachi

(Citrus sudachi 'Oishi')

Documented by Léo — grown in the ground, USDA zone 8b

Oishi sudachi (Citrus sudachi 'Oishi') is a hardy Japanese selection of sudachi, a traditional citrus of Tokushima Prefecture grown for more than a thousand years. Its hardiness reaches 10°F (−12°C) on the tree, making it suitable for in-ground growing in USDA zones 7b and 8a, among the hardiest edible Japanese citrus. The tree reaches 7 to 13 ft (2 to 4 m) with a rounded habit, aromatic evergreen foliage, and fragrant white flowers. Its flattened-round fruit, bright green (harvested green) or golden yellow (at full ripeness), small, 1.6 to 2 in (4 to 5 cm), with thin skin, are harvested from October to January according to the Vessières catalog, green or at the start of yellowing, and concentrate a very sour, fragrant juice with notes of lime and yuzu, without bitterness. Essential in Japanese cooking (fish, mushrooms, soba, sauces). A few seeds. Graft onto Poncirus trifoliata, plant against a south wall.

Identity

OriginJapan

Genetic originHybrid (Yuzu x?)

USDA zone8a

Cold hardiness10°F (−12°C)

Fruit cold hardiness25°F (−4°C)

GrowthModerate

Height10 ft (3 m)

HarvestJanuary, October, November, December

SeedsModerate

UsesJuice, Savory cooking

FlavorsSour, Herbal, Peppery

History & Description

Origin

Sudachi (Citrus sudachi) is native to Tokushima Prefecture, on the island of Shikoku in Japan, where it has been grown for centuries. According to genetic analysis, it is thought to come from an ancient cross between Yuzu and another local variety. The "Oishi" selection highlights the best qualities of this citrus, indispensable to Japanese gastronomy.

Tree description

The tree is vigorous, dense, and very productive. It has good hardiness, down to 10°F (−12°C), adapting well to our temperate climates.

Fruit quality

It produces small round fruit, 1.2 to 1.6 in (3 to 4 cm), that are harvested green. They have thin skin and very sour, juicy flesh, containing seeds.

Flavor and ornamental interest

It is the "lime" par excellence of Japanese cooking. Its noble acidity and unique peppery, herbal flavor elevate grilled fish and sauces (notably Ponzu).