Fruit

Kabosu

かぼす　かぼす　kabosu

Also known askabosu

At its best in Aug, Sep

Kabosu (kabosu), Japanese fruit — Kabosu (kabosu) is at its best in Aug, Sep. It is in the market from Jul to Oct.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Kabosu: Over grilled fish — Over grilled fish

Squeezed over the fish; especially good with sweetfish and pike conger.

Kabosu: In hot pot — In hot pot

Squeezed into ponzu, where the fresh scent comes through.

Kabosu: With sashimi — With sashimi

Squeezed into the soy sauce, cutting through the fat of the fish.

Kabosu: Juice — Juice

Pressed and kept; it also freezes.

How to choose

Deep green glossy skin, heavy in the hand and unblemished.

Storage

Bag and refrigerate. Pressing the juice and freezing it is convenient.

Main areas

Oita

Good to know

More than ninety per cent of the national crop comes from Oita. It is a size larger than sudachi and yields more juice. Where sudachi is the speciality of Tokushima, kabosu is the citrus that represents Oita. It is shipped green, before it ripens yellow.

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