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.
Sophisti-pops: nothing against freezer pops, but isn't it time that the most simple of summer treats--the Popsicle--got an upgrade? We asked an Iron Chef, a barbecue guru, a top barman, and a pastry classicist to create recipes for portable coolants. Hint: It's easier to spike a frozen sweet when you're making it yourself.
Jun 30, 2008; Watermelon Agua Fresca Elizabeth Karmel, EXECUTIVE CHEF, HILL COUNTRY "Fresh water" fruit drinks are served all over Mexico, but...