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.