These are just a few of the many ways sudachi can enrich and diversify dishes, both in Japanese cuisine and other international cuisines:

Seasoning for Fish and Seafood
Sudachi is commonly used to enhance the flavor of fish and seafood. Its tart and fresh juice is perfect for drizzling over sashimi, sushi, and grilled fish dishes. It can also be added to ceviches to provide a citrusy touch.

Sauces and Dressings
Sudachi juice can be mixed with soy sauce, mirin, and dashi to create a ponzu sauce, perfect for accompanying tempura, nabemono or salads.

Marinades and Dressings
Its juice and zest can be used in marinades for meats and poultry, helping to tenderize the meat and add a citrus flavor. It is also common in salad dressings.

Desserts and Beverages
Sudachi is also used in desserts to add a citrusy note. Its juice can be used in making sorbets, ice creams, cakes, and tarts. Additionally, it is a refreshing ingredient in cocktails and non-alcoholic drinks, providing a unique and fresh flavor.