Kabosu
From Wikipedia, the free encyclopedia
 |
||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Scientific classification | ||||||||||||||||
|
Kabosu is a juicy green citrus fruit with the sharpness of lemon, used instead of vinegar in some Japanese dishes. Kabosu came over from China in the Edo Period. and, Kabosu became a popular fruit in Japan. It is produced in most areas of Oita but particularly in Taketa and Usuki. It improves the taste of many dishes especially baked fish, sashimi and hot pot dishes.
