HI, WE ARE SUDACHI RECIPES
Thanks for checking out Sudachi Recipes! My name is Yuto and I made this site not only to save my favourite Japanese recipes for my own personal reference, but also to make Japanese home cooking more accessible to the world.
After living in England for a long time, I came back to Japan. From that experience, I started to want to share how to make authentic and trendy Japanese food with your local accessible ingredients.
To me, home cooking is all about improvising and experimenting. So this website is not all about textbook recipes, rather recipes with some twists and fusions. I hope you will like one of a kind recipes!
Why is it called sudachi recipes?
I actually get this question a lot, especially from fellow Japanese people, but there’s a background story behind it. Sudachi is a small green, round citrus fruit native to Japan and a relative of another famous Japanese citrus, Yuzu. Like lemons or limes, it’s sour and used as a flavouring rather than eaten alone.
Sudachi are rarely actually used in Japanese home cooking. They are rather considered a fancy ingredient or a delicacy. I chose this name because I want my recipes to be a little more than just a ‘Japanese home cooking blog’, I want to create a delicacy for you to enjoy!
I have worked in the food industry, including a Spanish restaurant, Thai restaurant and multiple bars and pubs behind the bar, but I’m not a trained chef. I want to share out of this world recipes that you can easily make at home by finding the line between dishes that are “too common and can be found anywhere” and “too difficult and overwhelming to make at home”. This is not only the goal of my website, but also my own personal goal for my everyday home cooking.
Meet our team
The faces behind Sudachi Recipes!
Owner, Recipe creator, Writer
Yuto is the owner of sudachirecipes.com and is mainly in charge of creating and testing recipes, writing articles and taking care of the design and technical aspects of the blog. He graduated from the University of East Anglia with a BA in Media Studies in 2017. When he’s not working in the kitchen or on the blog, he’s working as a translator.
Hidefumi started his career at Hotel Metropolitan “HANAMUSASHI” in 1989, and since then he has worked as a chef and a head chef at various restaurants and ryokan all across Japan for more than 30 years. He holds a chef’s license and a fugu chef’s license in Tokyo. He shares his professional knowledge on behind the scenes in the culnery world in Japan and the basics of washoku on Sudachi Recipes.
Editor, Photographer, Video editor
Bea is the general editor of sudachirecipes.com and takes care of proof reading articles, taking photos and videos as well as digital editing. She acquired her foundation diploma in Art and Design at SGS College in 2010 and completed her BA in Translation, Media and Modern Languages at the University of East Anglia in 2017.
In 2002, with zero experience, Yuhiko began his career in Japanese cuisine and has since worked as a chef and executive chef at a kappo restaurant, a high-end sushi restaurant, and izakayas. He shares his professional knowledge mainly on sashimi and other fish dishes.
Shiho manually calculates nutritional facts of recipes on sudachirecipes.com. She holds registered dietitian license in Japan (管理栄養士免許: acquired in 2007) as well as MSc degree in applied human nutrition at Oxford Brooks University in 2020.
If you have any questions or inquiries, head over to the contact page to fill in the form. Alternatively, you can also email any time info(at)sudachirecipes.com.