Kabosu

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Kabosu

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Rosidae
Order: Sapindales
Family: Rutaceae
Genus: Citrus
Species: C. sphaerocarpa

Kabosu (カボス or 臭橙?) is a juicy green citrus fruit with the sharpness of lemon, used instead of vinegar in some Japanese dishes. Kabosu was brought over from China in the Edo Period and became a popular fruit in Japan. It is produced in most areas of Ōita Prefecture but particularly in Taketa and Usuki. It improves the taste of many dishes especially baked fish, sashimi and hot pot dishes.

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