Abstract
Sudachi (Citrus Sudachi) is a sour fruit and is a popular seasoning for Japanese dishes, Washoku. It can grow only in Tokushima and the surrounding areas for some reason, and therefore, Sudachi is a specialty of Tokushima prefecture in Japan. We usually use only its juice, and the size of the fruit is so small that a huge amount of pomace has been an industrial problem of the region. Therefore, we undertook exploratory studies of the Sudachi peel in terms of health promotion with making a kind of collaborative consortium for the study of acid citruses. Our recent activities on Sudachi research including the consortium were shared and discussed in the symposium, and the metabolic effects of Sudachi peel will be briefly introduced in the current manuscript.
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