Made In x Jacobsen Salt Co. Sudachi Citrus Salt

Sudachi is a small green citrus grown in Japan, picked while the skin is still deep green. It tastes sharply tart and aromatic, closer to a lime with an herbal, peppery edge. Sudachi Citrus Salt carries that flavor from the juice rather than dried zest, so it reads clean and bright on the palate instead of bitter, and it dissolves the moment it lands on hot fish or in a warm broth.

Salt and citrus together do what a squeeze of juice at the table can't. Seasoning with both at once builds brightness into the fish from the start instead of correcting for it after it's cooked. Season whole fish, fillets, scallops, and shrimp before they hit the heat, then finish with a second pinch before serving.

It earns its place well past seafood. A pinch brightens grilled vegetables, steamed rice, sliced avocado, and cold noodles, and it does good work crushed around the rim of a margarita.

Bright, tart, and aromatic, it's the fastest way to season fish and citrus in a single step.

What is sudachi?

Sudachi is a small green Japanese citrus, roughly golf-ball sized, harvested while the skin is still deep green. The name translates roughly to “vinegar citrus.” It is far too sour to eat on its own, but its juice is prized in Japan for sauces like ponzu and, most traditionally, as the squeeze that goes alongside salt-grilled fish.

What is in it?

Three ingredients: sea salt, sudachi juice powder, and dextrin. Dextrin is a plant-derived starch that carries the juice powder and keeps the salt free-flowing.

How should I use it?

Both as a seasoning salt and as a finishing salt. Season fish inside and out before cooking, then add a second pinch just before serving. Also excellent on shrimp and scallops, grilled or roasted vegetables, steamed rice, avocado, cucumbers, cold noodles, and as a rim for margaritas and other tequila drinks.