We Made a Prototype of Dried Sudachi Slices Using Japanese-Grown Sudachi

Agriture has made a prototype of dried sudachi slices using Japanese-grown sudachi as the raw material. Sudachi is an aromatic citrus distributed mainly from Tokushima Prefecture and is generally used by squeezing its juice, but when sliced into rounds with the peel on and dried, it becomes an ingredient that brings out its aroma in a different way from the juice.

For this prototype, sudachi sliced into rounds with the peel on was dried at low temperature at our own processing facility in Kyoto Prefecture. The main source of sudachi's aroma is the essential oil on the surface of the peel, which evaporates first when dried at high temperatures. By designing the process to keep product temperature low, we achieved a finish where the aroma still rises when the dried peel is broken. The greenish tone of the cross-section and the visible seeds and flesh are also elements that can be used directly as part of a product's design.

- Peel-on slices (rounds): combining appearance and aroma
Because the radial pattern of the cross-section stays intact, this form looks good floating in drinks. When added to hot water or soda, aroma rises from the peel, delivering a citrus feel to both sight and smell. It suits finishing touches, such as a garnish for highballs, sours and craft gin, cold-brewed tea, or a topping for hot pots and grilled fish.

- Chopped peel only: as an aromatic condiment
A specification with the flesh removed and only the peel chopped. It has a higher concentration of aroma than slices, so a small amount gives a clear citrus accent. It can be used in condiment and seasoning blends, for flavoring dressed dishes and soups, and as a raw material for seasonings.

The Option of Using Sudachi in Dried Form

Sudachi has a limited harvest season, and as fresh fruit it can only be used for a short period. Drying allows long storage at room temperature, so it can be built into products regardless of season.

• Prepared in season and usable all year (seasonal products can become regular items)
• Distributed at room temperature, so it can be handled in stores without refrigeration
• The peel, which is discarded when juicing, can be used as an aroma ingredient
• Lightweight and space-efficient to store, and suited to using a little at a time

For products where the acidity of the juice is the star, fresh fruit or juice is the better fit, but for products that want to make use of aroma and appearance, dried slices are often easier to work with.

OEM and Product Development Ideas Using Dried Sudachi Slices

Sudachi has a crisp acidity and refreshing quality that differ from yuzu or lemon, making it an ingredient that adds citrus freshness while keeping a Japanese image. Here are the directions we are most often asked about at Agriture.

• Garnish for craft gin, sours and highballs (commercial use for restaurants and bars)
• Ingredient for cold-brewed tea and flavored water
• Dried condiment to accompany hot pots, grilled fish and tempura
• Assorted dried fruit gift sets (as a citrus variation)
• Regional brand products promoting Tokushima Prefecture as the origin
• Pre-prepared citrus ingredients for restaurants (reducing yield loss and waste)

Because it is finished without sugar or glucose coating, bleaching or antioxidants, it can also be considered as a raw material for additive-free brands that want the ingredient label to read simply "sudachi."

About the minimum prototype lot and processing facility

We accept prototype orders from 1 kg of raw material. Because you can test different slice thicknesses and peel-on versus peel-only forms in parallel, you can decide on specifications while comparing how they look and how the aroma comes through in the final product. Full production starts from 10 kg, and purchase lots, lead times and packaging formats are worked out through individual consultation.

Processing takes place at our own facility in Kyoto Prefecture. The best-before date is about 6 months from shipping, and we can handle commercial bulk, small bags and light-blocking packaging. Dried slices tend to lose aroma when they absorb moisture, so we recommend choosing a packaging format suited to how they will be used.

Combining with Other Citrus Ingredients

Sudachi can be used on its own, but combining it with other citrus ingredients broadens the product range. Because each differs in acidity and aroma, you can consult with us on choosing among them by use or on designing a series that assorts several types.

• Dried sudachi (product page)
• Sudachi powder
• Dried yuzu
• Dried green lemon（Lemon slice prototype article）
• Dried summer orange peel

Agriture also handles drying OEM for aromatic citrus, including Japanese-grown sudachi, and prototypes of commercial raw materials. Companies interested in developing products such as drinks, seasonings and gifts are welcome to contact us.

Dried turnip can be expected to attract commercial interest as a material for soups, simmered dishes, and pickles, and if processed into powder, it can also be used as a raw material for baby food and nursing-care food. Turnip's characteristic gentle flavor is a material well compatible with children's foods and products for the elderly.