Name: Sudachi Citrus Tree | Japanese Culinary Citrus for Juice & Zest
SKU: Sudachi (Yuzu Hybrid)
Availability: InStock
Rating: 5.00 (1 reviews)

Description

Sudachi (Citrus sudachi) is a Japanese acid citrus grown specifically for its juice and zest, not for sweet fresh eating. Traditionally, it’s harvested while still green and used as a finishing citrus—more like lime or yuzu in the kitchen than a dessert fruit.

What makes Sudachi special is how clean and aromatic it is. A squeeze over grilled fish, noodles, or broth brings sharp acidity with a fresh, green lift, and the rind carries a bright fragrance that shows up even in small amounts. It’s the kind of citrus that doesn’t take over—it sharpens the edges and makes flavors feel clearer.

As a tree, Sudachi stays compact and is a natural fit for container growing, patios, and protected plantings. It’s considered relatively cold-tolerant for a culinary citrus, but like all citrus it benefits from protection in freezing weather—especially when young or grown in a pot.

Overview

Primary use: Juice + zest for savory dishes, sauces, drinks, and finishing
Flavor profile: Very tart, aromatic, clean “green citrus” character
Harvest timing: Typically late summer into fall; commonly used while still green
Great fit for: Containers, patios, and protected citrus growing in cooler regions

Growing Details

Botanical Name: Citrus sudachi
Site and Soil: 3/4 day to full day of sun
Pollination: Self-fertile
Hardiness: Cold-tolerant for citrus; protect in freezes (especially young/container trees)
Chill Requirement: Low (evergreen citrus; container culture allows overwintering where winters are colder)
Ripening Time: Late summer into fall; commonly harvested/used green for peak aroma and acidity
Size at Maturity:
• On dwarfing rootstock (Flying Dragon, 1-gallon): typically very compact
• On semi-dwarf rootstock (C-35, larger sizes): compact to medium citrus tree
Note: Final size is strongly influenced by container size and pruning.
Rootstock: Flying Dragon (1 gallon); C-35 (2+ gallons)
Bearing Age: Often fruits immediately; grafted trees may produce in their first season

Additional Notes

Grower’s Insight: Sudachi is strongly associated with Tokushima Prefecture in Japan and is traditionally harvested green; it will color toward yellow-orange if left longer, but the classic culinary use is that bright green stage.
Regional Insight: In the Pacific Northwest and other cool-winter regions, Sudachi is best treated as a premium patio citrus—grow it in a container, feed it well, and protect it through cold snaps for reliable performance.
Kitchen note: If you’ve never used Sudachi, start where you’d use lime—then notice the more floral, aromatic rind character that comes through especially well in fresh zest.

Planting & Care

At a Glance

Sun: 3/4 day to full day of sun
Soil: Well-drained; citrus hates “wet feet”
Water: Deep, then allow to cycle slightly drier; avoid constant saturation
Fertilizer: Heavy feeder; citrus fertilizer during active growth
Cold: Protect in freezes, especially in containers
Best use: Juice + zest; harvested/used green

Planting & Care – Sudachi Citrus

Site

Give Sudachi as much sun and heat as you can. Citrus is an energy game: more sun equals stronger growth, better flowering, and better fruit set. A south or west wall, a protected patio, or a courtyard microclimate can make a noticeable difference.

Soil

Drainage matters more than almost anything else. If your soil holds water, plant on a mound or berm and build drainage into the site. In containers, use a true citrus mix that drains fast and does not collapse into mud over time. Aim for a slightly acidic to neutral pH (roughly 6.0–7.0).

Planting (In-Ground)

Dig a wide hole, loosen the surrounding soil, and plant so the root flare ends up at or slightly above final soil grade. If you’re in heavier soils, plant a bit high and taper soil outward into a mound. Water deeply at planting to settle soil, then let the root zone breathe—citrus roots want oxygen.

Planting (Container)

Choose a pot with excellent drainage and size up gradually over time. After planting, water thoroughly until water runs out the bottom, then let the mix move toward “damp, not wet” before watering again. Containers can be incredibly productive for citrus, but only when the root zone cycles wet-to-dry instead of staying constantly saturated.

Watering

For the first season, keep the root zone consistently moist but never swampy. After establishment, water deeply and less often. Your goal is a rhythm: fully wet the root ball, then allow the top portion of the soil to dry slightly before the next deep watering. In containers, this rhythm is the difference between thriving citrus and slow decline.

Fertilizing (Citrus are Heavy Feeders)

Sudachi responds strongly to consistent nutrition during active growth. Use a citrus-specific fertilizer or a balanced program that includes micronutrients (especially iron, magnesium, and manganese). Feed during spring through late summer while the plant is actively growing; ease off as fall and winter approach, especially for container trees that will be protected indoors.

Pruning & Training

Prune lightly. Remove dead wood, crossing branches, and any shoots that crowd the center. Citrus does not need aggressive pruning to be productive—aim for a healthy structure and good light penetration. In containers, light shaping is useful to keep the canopy balanced and compact.

Cold Protection

Sudachi is considered relatively cold-tolerant for a culinary citrus, but freezes can still damage leaves, twigs, and fruit—especially on young trees and in containers. If temperatures are forecast to drop near freezing, move container trees to a sheltered spot (garage, porch, greenhouse) and consider frost cloth for in-ground trees. Wind protection matters as much as temperature.

Harvest Tips

Sudachi is traditionally used green. Pick when the fruit is firm, aromatic, and fully sized, even if it hasn’t colored. If left on longer it can shift toward yellow-orange, but the classic Sudachi experience is that bright green acidity and fragrance.

Sudachi (Yuzu Hybrid)