Sudachi are golf ball-sized citrus, prized in Japan for their intense flavour and aroma. You might find a paper-thin slice atop a grilled fish or a curl of rind in a steamed custard.
If you’re lucky, it might be the even-more-fragrant (and expensive) yuzu.
In an brazen attempt to bring down the culture by turning its basic culinary tenets on their head, we decided to make sudachi marmalade.
No-one in the history of Japan has ever done this.
Why would they? It is insane, and not delicious.
We are ill-equipped to judge the sanity of making sudachi marmalade…
…but we can tell you that it is insanely delicious.
Dark, bitter and densely packed with everything good about marmalade, it has the aroma of limes that have been meditating for years on the true nature of citrus.
For our next trick, we decided to make a batch with Key Limes.
Florida was unfazed by this.
Continue reading “Green Citrus Marmalades”
