A slice of this fruit is served with many traditional Japanese dishes which include fish, soba, udon, nabe, and even some alcoholic beverages. It is considered to have a zestier flavor and aroma than lemons or limes. It also boasts a higher calcium and ascorbic acid (vitamin C) content than lemons. Sudachi flavored products (such as ice cream, vodka coolers, ice pops, and soft drinks) can also be found in Japan, particularly in Tokushima Prefecture, where the fruit is sold cheaply. The actual fruit is regarded as a delicacy in other parts of Japan, as it is often expensive. Compared to the related kabosu, sudachi is much smaller at 1 to 1.4 ounces as compared to 3.5 to 5 ounces.
In 2006, a Tokushima University research team published a report which suggests that the fruit may be effective in lowering glucose levels in diabetic patients. The team gave rats sudachi zest over a one year period and found the glucose levels fell and the health of the rats to improve. Although this effect has not yet been tested on humans, it can be potentially used for naturopathic medicine.