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Examples
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As I write this, I swear I have no idea what sudachi is, but Lee Anne obviously knows.
The Skinnygirl Dish BETHENNY FRANKEL 2010
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As I write this, I swear I have no idea what sudachi is, but Lee Anne obviously knows.
The Skinnygirl Dish BETHENNY FRANKEL 2010
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Baby white shrimp tempura with sudachi the tiny little piece of sudachi adding a bright ascorbic zing when squeezed over these sweet, miniscule shrimp.
Current Affairs 2007
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I did miss a touch of kabosu or sudachi citrus in my ponzu, which I believe would have really brought out the sweetness of the meat some more - but then again, ponzu is one of those things like gravy, where everyone thinks their version is the best!
Archive 2006-12-01 2006
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I did miss a touch of kabosu or sudachi citrus in my ponzu, which I believe would have really brought out the sweetness of the meat some more - but then again, ponzu is one of those things like gravy, where everyone thinks their version is the best!
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Baby white shrimp tempura with sudachi the tiny little piece of sudachi adding a bright ascorbic zing when squeezed over these sweet, miniscule shrimp.
Augieland: 2006
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A bland course of slow-simmered vegetables was upstaged by a stone platter of assorted grilled vegetables enhanced by flame and seasonings: smoked soy sauce, a wedge of sudachi, and a pinch of Maldon sea salt.
The New Yorker Silvia Killingsworth 2011
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Meanwhile, sweeter seafood like hotate (scallop, $5.25/two pieces) and ebi (sweet shrimp, $4.50/two pieces) are likely to be flavored with sudachi, a Japanese fruit reminiscent of a low-acid lime.
SFGate: Don Asmussen: Bad Reporter Janny Hu 2011
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Meanwhile, sweeter seafood like hotate (scallop, $5.25/two pieces) and ebi (sweet shrimp, $4.50/two pieces) are likely to be flavored with sudachi, a Japanese fruit reminiscent of a low-acid lime.
SFGate: Don Asmussen: Bad Reporter jhu@sfchronicle.com (Janny Hu 2011
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In October, dinner began with a terrine of autumn vegetables set in a clear gel of agar, atop a turnip purée sprinkled with chestnut crumbs and sudachi zest.
The New Yorker Silvia Killingsworth 2011
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