Kabosu
Characterized by an exquisite balance between acidity and sweetnessKabosu introduction
It is said that cultivation began in Usuki City in the Edo period, and Usuki, Takeda, Bungoono, etc. are the main production areas. More than 95% of the total production of kabosu is produced in Oita prefecture. Citric acid contained in kabosu normalizes the secretion of gastric juice, is effective for people with weak stomach and loss of appetite, and vitamin C is said to be good for beauty and health. Kabosu has a strong sweetness and a mellow acidity among fragrant citrus fruits, so it does not erase the taste of ingredients, and enhances the original taste of ingredients such as grilled fish and yakiniku. Also, since the saltiness as a mineral content is strong, adding kabosu instead of salt can be expected to reduce salt.
大分かぼすの紹介動画
Other information
- NameKabosu
- Area Oita
- Kind of food Local cuisine
Oita Other recommended dishes
Ryukyu
Oita
Yukinko sushi
Oita
Yaseuma
Oita
Gomadashi udon
Oita
Bungo Beppu Bay Crepe
Oita
Cape gazami
Oita
Local cuisinerelated dishes
Ramen salad
Hokkaido
Daikon
Ishikawa
Raw yuba
Yamanashi
Okinawan Cuisine Champloo
Okinawa
Ureshino Onsen Yudofu
Saga
Babajera
Akita
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine