Sudachi powder
Domestic sudachi powder is a commercial citrus raw material made by low-temperature drying of the peel of domestic sudachi, mainly Tokushima-grown, then processing it consistently through milling at our in-house processing facility in Kyoto Prefecture. Without using glucose, coloring, or antioxidants, it retains the sharp acidity and refreshing aroma derived from the peel in a fine powder. It is a raw material we are often consulted about in food development where you want to disperse sudachi's flavor uniformly — ponzu, dressings, confectionery, beverages, seasonings, and more. We also accommodate prototyping from 1 kg of raw material.For consultations on dried vegetable and powder OEM herePlease let us know your intended use and desired specifications from
TOC
Agriture's sudachi powder: three points of commitment
01 A process designed to retain essential-oil components through low-temperature drying
The core of sudachi's aroma is volatile essential-oil components such as limonene and gamma-terpinene, and the higher the temperature, the more the top notes drop off in a short time. At Agriture, we adopt a profile that lets only the moisture escape while keeping the product temperature around 40°C, structuring the process to retain the peel-derived sharp refreshing quality even after powdering.Vegetable and fruit powder listYou can also consult us about blending with other materials from
02 Domestic peel only, zero-additive ingredient design
The raw material uses only the peel of domestic sudachi, mainly Tokushima-grown, finished without adding any glucose coating, coloring, or antioxidants. It is a specification that also pairs well with product concepts appealing to mass-retail, mail-order, and gift markets — "domestic ingredients only," "additive-free," and the like.The nutritional value and benefits of vegetable powderplease check as well. For prototyping consultations,OEM inquiry pagefeel free to reach out.
Product catalog showing the items we handle
Flexible support from small lots to large lots
- Sold in small lots from 100g
- Handling heirloom vegetables from across Japan
- Dried fruits and herbs also supported
Features of commercial sudachi powder
100% domestic peel used
The raw material is only the peel of domestic sudachi, mainly Tokushima-grown. Because variety, lot, and harvest timing can be traced, it is a specification easy to use in product designs accompanied by raw-material origin certificates or origin appeal.
Retains sharp acidity and a refreshing quality
With low-temperature drying at a product temperature around 40°C, essential-oil loss is suppressed, retaining the crisp acidity and refreshing quality characteristic of sudachi in the powder. A sharp aroma distinct from yuzu powder is its feature.
Vivid green color
Through low-temperature drying and short-duration milling, the peel-derived green remains even after powdering. It is an ingredient also usable for development projects where you want to visually convey "sudachi-ness" in packaging or plating.
Zero additives, no coloring
Glucose, dextrin, antioxidants, and colorants are all unused. It is a specification well suited to the PB development of additive-free brands that want to keep the ingredient labeling simple.
Flexible for blend design too
We also accommodate pre-blending with other citrus powders such as yuzu powder, kabosu powder, and lemon powder, as well as rock salt and dried-vegetable powders. You can consult us on blend design for Japanese-citrus seasonings and original spice mixes.
Product specifications (commercial)
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Item |
Details |
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Raw material |
Sudachi peel (domestic, mainly Tokushima-grown) |
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Best-before date |
About 6 months from the shipping date |
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Processing plant |
Our own processing plant within Kyoto Prefecture |
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Shipping unit |
Choose from 500 g bag, 1 kg bag, or 5 kg commercial bag |
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Minimum-lot OEM |
Prototype from 1 kg of raw material / main production from 10 kg of raw material |
* Prototype consultation is possible from 1 kg of raw material.
Customization support
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Item |
Available |
Details |
|---|---|---|
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Blend design |
◎ |
Pre-blending with other citrus powders, rock salt, and dried vegetables available |
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OEM small-lot prototyping |
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Multiple versions can be prototyped in parallel from 1 kg of raw material |
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Packaging changes |
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500 g, 1 kg, and 5 kg bags can be sorted out |
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Quality document issuance |
◯ |
Specification sheet, raw-material origin certification, microbiological test report (discussed per project) |
PRODUCT
Dried sudachi (slice, peel-chopped) also available
In addition to the powder, we also line up dried sudachi in peel-on slices (rounds) and peel-only chopped forms. For applications where you want to keep the shape — tea, hot-pot toppings, drink garnishes, and the like — the slice and chopped types are suitable.
Commitments to variety, grower, and growing region
The peel used in Agriture's sudachi powder is sourced directly from domestic sudachi growing regions, centered on Tokushima. About 98% of national sudachi production is concentrated in Tokushima Prefecture, and the connection with the growing region directly links to raw-material quality. At Agriture, by securing fruit harvested at a time suited to processing and shortening the lead time from harvest through drying and milling, we keep a process that suppresses loss of essential-oil components.
BRAND
Variety: The Japan-native citrus "sudachi" (Citrus sudachi) of the Rutaceae family. Compared with yuzu and kabosu, the fruit is smaller and the peel is thin, a variety with high essential-oil content. Sharp acidity and a refreshing quality remain easily even after powdering, making it a citrus suited as a powder raw material.
PRODUCER
Producer: Sourced directly from partner farms in Tokushima Prefecture. By having it shipped at a harvest timing suited to processing, we secure raw material with a balanced peel essential oil and acidity.
REGION
Growing region: Procured from growing regions centered on Tokushima Prefecture (Kamiyama, Sanagochi, Kamikatsu, and the like). The temperature swings of the mountainous areas raise the peel's essential-oil content, directly linking to the aroma rise after powdering.
CULTIVATION
Cultivation method: With managed cultivation that keeps pesticide use low,
Low-temperature drying technology and quality control
Sudachi's aroma components, limonene and gamma-terpinene, are heat-sensitive, and drying all at once with high-temperature hot air volatilizes much of the top notes. At Agriture, we adopt low-temperature hot-air drying keeping the product temperature around 40°C, designing it to let only the moisture escape and minimize the outflow of essential-oil components. By milling immediately after drying and shortening contact time with oxygen, we structure the process to preserve the freshness of color development and aroma.
Manufacturing is done in-house at our processing facility in Kyoto Prefecture, with consistent management from raw-material receiving inspection through shipping. It is filled hygienically through a foreign-matter removal step, and for OEM projects we issue necessary documents — specifications, raw-material origin certificates, microbiological test reports, and the like — after discussion on a case-by-case basis. In a category where yuzu ponzu is mainstream, inquiries are increasing for PB development positioning "sudachi ponzu" as a differentiating axis, and for the product design of Japanese-citrus dressings.
- Suitable products: Sudachi ponzu, Japanese-citrus dressing, dipping sauce. Because sudachi's refreshing quality remains even after baking, it is an area drawing interest in confectionery development where you want a sharp flavor distinct from yuzu sweets.
- Suitable products: Sudachi madeleines, sudachi financiers, sudachi cookies
- Blending guide: 3–8 g per 1 kg of flour
- Points to note in development: It pairs well with butter, and mixing it uniformly at the pre-baking dough stage stabilizes the finish
- Suitable products: Sudachi syrup, sudachi cider base, craft cordial
- Blending guide: 0.1–0.5% of the liquid volume (adjust depending on whether there is a filtration step)
- Points to note in development: Because it does not fully dissolve, a design premised on sedimentation and suspension is needed
- Suitable products: Sudachi salt, Japanese-citrus seasoning. Because it can deliver a sharp accent distinct from a yuzu blend, it is a use we are consulted about for developing differentiating blended teas.
- Suitable products: Sudachi green tea, Japanese-citrus blended tea, flavored bancha
- Blending guide: 1–3 g per 100 g of tea leaf
- Points to note in development: Because powder extracts quickly, it is a form suited to tea bags
- Suitable products: Japanese-citrus mix, original seasoning, powder base for hot-pot broth
- Blending guide: 5–15% of the whole blend
- Points to note in development: When you want to draw out the aroma to the maximum, dissolving it in advance in fats/oils or a solvent (vinegar, syrup, wine) before adding to the main step spreads the sudachi flavor uniformly throughout. In recipes with a heating step, adding half the amount again at the finishing stage makes the aroma easier to retain even after baking.
For storage, sealed containers away from light, heat, and moisture are best. After opening, use it up promptly or reduce air contact with a zip-top bag to keep the green color development and essential-oil-derived aroma longer.
- Dried sudachi (slice, peel-chopped)
- Vegetable and fruit powder list
- The nutritional value and benefits of vegetable powder
- Inquiries about dried-vegetable and powder OEM
- Sold in small lots from 100g
- Handling heirloom vegetables from across Japan
- Dried fruits and herbs also supported
Beverages, syrups, and craft drinks
In line with the expanding demand for sudachi-flavored drinks — sudachi sour, sudachi cider, sudachi lemonade, and the like — projects that blend the powder into premixes and syrup bases are increasing. Because it is a fine powder, its dispersibility into liquids is high, making it an easy-to-use raw material for prototyping concentrated syrups as well.
Blending into seasonings and spice mixes
Sudachi salt and sudachi seasoning combined with rock salt, pepper, and dried herbs are uses in high demand for restaurant-oriented PB as a finishing salt for yakitori, tempura, and fried foods. Blending in roughly 3–8% of the total weight makes the sudachi aroma clearly felt.
Blends with other citrus and vegetable powders
By blending it with citrus powders such as yuzu powder, kabosu powder, and lemon powder, and vegetable powders such as dried onion and dried garlic, you can develop an original Japanese-citrus spice mix.Vegetable powder listWe can propose it in combination with
Related cases and articles
Product catalog showing the items we handle
Flexible support from small lots to large lots
Frequently asked questions
Q. What is the minimum lot and prototype handling?
Q. What is the price guideline?
A. Because domestic sudachi is harvested intensively in season (August–October), the raw-material unit price fluctuates by timing and lot. It also varies with packaging specifications and lot quantity, so for an accurate quote please consult us via the inquiry form. If you tell us your product concept, we will propose lot design along with an estimated unit price.
Q. What is the lead time?
Q. How does it differ from yuzu powder or kabosu powder?
A. Compared with yuzu powder, sudachi powder has sharper acidity and a stronger refreshing quality, and compared with kabosu powder its aroma has more of an edge. Yuzu's character is a sweet, rounded fragrance, and kabosu's is a mellow acidity, so cases of using them by purpose to match the product concept tend to be many. Because Agriture handles all three, comparison with sample sets is also possible.
Q. Can you issue a certificate of raw material origin and an analysis table?
A. Both a raw-material origin certificate showing it is domestic sudachi and a microbiological test report can be issued after discussion on a case-by-case basis. We can also discuss meeting quality requirements for mass-retail, mail-order, and gift products, as well as documentation requirements accompanying exports.
Q. How do you use it differently from dried sudachi (slice, chopped)?
A. The powder suits "uniform dispersion into dough and sauces," "blending into seasonings," and "seasoning," while the slice and chopped types suit "floating in tea or drinks," "hot-pot toppings," and "visual presentation." Cases tend to be many where food manufacturers consult us about powder for processing use, and restaurant-oriented PB about slices.
Q. Please tell me the flow of an OEM consultation
A. The process runs from consultation via the inquiry form → concept hearing → sample shipment → paid prototyping (from 1 kg of raw material) → specification finalization → full production. We provide hands-on development support that can also propose comparative prototyping of sudachi, yuzu, and kabosu, and Japanese-citrus seasoning design with rock salt and dried vegetables.
