Kabosu

Kabosu 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.

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Other information

• NameKabosu
• Area Oita
• Kind of food Local cuisine

Oita Other recommended dishes

Local cuisinerelated dishes