Kabosu

Kabosu introduction

Kabosu (かぼす, Kabosu) is a citrus fruit that is believed to have been first cultivated in Usuki City during the Edo period. Today, areas like Usuki, Taketa, and Bungo-Ono are well-known as its primary production regions. Over 95% of all Kabosu in Japan comes from Oita Prefecture. Rich in citric acid, Kabosu supports healthy digestion by regulating stomach acid secretion, making it a helpful remedy for those with a weak stomach or poor appetite. It is also packed with Vitamin C, which is known for its benefits to both beauty and overall health. Compared to other aromatic citrus fruits, Kabosu is distinct for its mild acidity and subtle sweetness, allowing it to enhance the natural flavors of dishes like grilled fish or meats without overpowering them. Furthermore, thanks to its mineral-rich natural saltiness, Kabosu can act as a substitute for regular salt, promoting a healthier, low-sodium diet.

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Other information

• NameKabosu
• Area Oita
• Kind of food Local cuisine

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