Sudachi is a citrus fruit that is primarily grown and cultivated in Japan. This small, green fruit is often used in Japanese cooking to add a tangy, sour flavor to dishes. Although there are no direct synonyms for Sudachi, other citrus fruits such as lemon, lime, and yuzu are often used as substitutes in recipes outside of Japan. These fruits have similar flavor profiles and can provide a similar level of acidity to dishes. Additionally, vinegar or tartaric acid can also be used as a substitute for Sudachi when cooking, depending on the recipe. However, Sudachi has a distinct flavor and aroma, making it a unique ingredient in Japanese cuisine.