Kabosu
| Kabosu | |
|---|---|
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| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. sphaerocarpa |
| Binomial name | |
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Citrus sphaerocarpa Tanaka, nom. nud. |
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Kabosu (カボス or 臭橙; Binomial name: Citrus sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family. It is popular in Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.
Kabosu is a juicy citrus fruit closely related to Yuzu. Its juice has the sharpness of lemon, and it is used instead of vinegar in some Japanese dishes. It grows on a flowering shrub or tree with sharp thorns. The fruit is harvested when still green, but if left to ripen it turns yellow. It is often confused with similar citrus such as Sudachi, but can easily be distinguished by the apex of the fruit where the pistil has fallen off, which is a slightly swollen donut shape.
Thought to be an ichang papeda - bitter orange hybrid, the 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, particularly in Taketa and Usuki. In Usuki, there used to be a 300-year-old tree, and 200-year-old trees still exist there. The fruit is regarded as a delicacy in other parts of Japan, as it is often expensive outside of Ōita Prefecture.
Kabosu juice is rich in sourness, with a unique fragrance. It is used with sashimi, grilled fish, ponzu for hot pot, and as a vinegar alternative for Japanese dishes. In Ōita Prefecture it is also used with miso soup, noodles, and shochu, by dripping the juice to add flavor. Squeezing vertically cut radial quarters with the peel side down prevents the seeds from entering the dish or cup while adding the flavor of the juice and peel. Kabosu juice is used in a wide range of products including condiments, juices, non-alcoholic beverages, frozen desserts, snack foods, wagashi, pastries, and alcoholic beverages.
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Wikipedia