Description
è‡æ©™Â KABOSU - Citrus sphaerocarpa
Yuzu Alternative
Location
Shizuoka
Size/Weight
1 KG box
20-25 pc (Actual Number May Vary)
Texture/Flavor Profile
Kabosu offers a vibrant and tangy flavor with a unique combination of tartness, floral notes, and a hint of mint. Its juicy flesh has a citrus-forward aroma and is less sour than yuzu, making it an ideal alternative to vinegar or lemon in dishes.
Availability/Seasonality
Kabosu is available in Japan during the fall, with the main harvest period spanning from mid-August to October.
About
A rare citrus fruit from Japan, Kabosu is closely related to yuzu and is native to the ÅŒita Prefecture on Kyushu island. It can be harvested in its unripe green state or fully matured yellow stage. The fruit has been cultivated for over 300 years and is highly valued in Japanese cuisine for its unique flavor and aroma.
Preparation
Traditionally, Kabosu is halved and squeezed over dishes with the skin side down to allow the essential oils to blend with the juice. It can be used as a substitute for vinegar in sauces, soups, or marinades. It pairs exceptionally well with fish, hot pot dishes, sashimi, and as a flavor enhancer in ponzu sauces, desserts, beverages, and cocktails.
Nutritional Value
Kabosu is rich in vitamin C, providing antioxidants to protect against free radical damage and boost the immune system. It contains potassium, folate, malic acid, citric acid, and essential oils, making it beneficial for reducing fatigue and inflammation.
Selection and Storage
When selecting Kabosu, look for firm fruits with a glossy, smooth rind. Store whole Kabosu in the refrigerator for up to 1-2 weeks, or squeeze out the juice and freeze it for longer storage.
Summary
The unique, aromatic tartness of Kabosu makes it a prized citrus fruit in Japan, particularly in the ÅŒita Prefecture. Its versatility as a condiment, flavor enhancer, and health booster makes it an exceptional addition to culinary creations. Whether enjoyed fresh over sashimi or infused in beverages, Kabosu adds a refreshing, tangy kick to dishes.Â
Yuzu Alternative
Location
Shizuoka
Size/Weight
1 KG box
20-25 pc (Actual Number May Vary)
Texture/Flavor Profile
Kabosu offers a vibrant and tangy flavor with a unique combination of tartness, floral notes, and a hint of mint. Its juicy flesh has a citrus-forward aroma and is less sour than yuzu, making it an ideal alternative to vinegar or lemon in dishes.
Availability/Seasonality
Kabosu is available in Japan during the fall, with the main harvest period spanning from mid-August to October.
About
A rare citrus fruit from Japan, Kabosu is closely related to yuzu and is native to the ÅŒita Prefecture on Kyushu island. It can be harvested in its unripe green state or fully matured yellow stage. The fruit has been cultivated for over 300 years and is highly valued in Japanese cuisine for its unique flavor and aroma.
Preparation
Traditionally, Kabosu is halved and squeezed over dishes with the skin side down to allow the essential oils to blend with the juice. It can be used as a substitute for vinegar in sauces, soups, or marinades. It pairs exceptionally well with fish, hot pot dishes, sashimi, and as a flavor enhancer in ponzu sauces, desserts, beverages, and cocktails.
Nutritional Value
Kabosu is rich in vitamin C, providing antioxidants to protect against free radical damage and boost the immune system. It contains potassium, folate, malic acid, citric acid, and essential oils, making it beneficial for reducing fatigue and inflammation.
Selection and Storage
When selecting Kabosu, look for firm fruits with a glossy, smooth rind. Store whole Kabosu in the refrigerator for up to 1-2 weeks, or squeeze out the juice and freeze it for longer storage.
Summary
The unique, aromatic tartness of Kabosu makes it a prized citrus fruit in Japan, particularly in the ÅŒita Prefecture. Its versatility as a condiment, flavor enhancer, and health booster makes it an exceptional addition to culinary creations. Whether enjoyed fresh over sashimi or infused in beverages, Kabosu adds a refreshing, tangy kick to dishes.Â