100% Pure Naoshichi Sudachi Citrus Juice, 3.33 floz
Boasting a superb balance of sourness, sweetness, bitterness, and astringency, Naoshichi sudachi is an extremely rare citrus fruit harvested only in the Sukumo region of Kochi Prefecture. Tosa Tsukasa, a long-standing restaurant serving local cuisine, has found it a perfect complement to their offerings and started using Naoshichi sourced from contract farmers. Compared to other citruses like yuzu and kabosu, Naoshichi Sudachi is milder and nicely accompanies savory dishes as well as sweets and drinks. Tosa Tsukasa’s Naoshichi Sudachi Citrus Juice is made with organically grown Naoshichi, and it captures the natural and pure flavor of the citrus. Made by juicing on the same day of the harvest it is then vacuum-sealed and frozen to retain its freshness. Not only can it be enjoyed as is, but also as a mixer into other seasonings. Locals in Kochi have enjoyed Naoshichi for centuries, but today, chefs specializing in other cuisines, French or Italian for example, have started incorporating it into their creations. It can instantly add an elegant splash to your everyday cooking just by drizzling it over your dishes.
Naoshichi citrus’ mild, fresh, and well-balanced flavor adds an elegant kick to your dishes and drinks without overpowering them. Since Naoshichi Sudachi Citrus Juice captures the pure and natural taste of the citrus, you can fully enjoy the flavor just by pouring or drizzling it directly from the bottle. Simply splash over grilled dishes, blend it into salad dressings or sunomono (cold appetizer dressed with vinegary sauce) sauce, or mix it into various drinks. To make “Naoshichi sour”—“sour” is a beloved Japanese alcoholic drink made with shochu, sparkling water, and your choice of sour fruit juice—pour 2 parts of shochu and 1 part of Naoshichi Sudachi Citrus Juice in a glass and fill it with sparkling water. If you prefer something non-alcoholic, just mix it with simple syrup and hot, cold or sparkling water. The juice mixes well into black tea too.