HOME
The Info List - Kabosu


--- Advertisement ---



Kabosu
Kabosu
(カボス or 臭橙; Binomial name: Citrus
Citrus
sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family.[2] 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.

Contents

1 Characteristics 2 Origin 3 Usage 4 Production 5 Character 6 See also 7 References 8 External links

Characteristics[edit] Kabosu
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 doughnut shape. Origin[edit] Thought to be an ichang papeda - bitter orange hybrid, the kabosu was brought over from China in the Edo Period
Edo Period
and became a popular fruit in Japan. It is produced in most areas of Ōita Prefecture, particularly in Taketa
Taketa
and Usuki. In Usuki, there used to be a 300-year-old tree, and 200-year-old trees still exist there.[3] The fruit is regarded as a delicacy in other parts of Japan, as it is often expensive outside of Ōita Prefecture.[citation needed] Usage[edit] Kabosu
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
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
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. When mixed in fish feed, the polyphenols in kabosu prevent discoloration and odor in fish meat for longer time periods. Japanese amberjack (buri) and Summer flounder
Summer flounder
(hirame) grown using this feed are marketed as Kabosu
Kabosu
Buri and Kabosu
Kabosu
Hirame in Ōita Prefecture using this effect.[4][5] Production[edit] National Japanese production in 2007 was 5,185 tons. Prefecture-specific production volumes that year were 5,019 tons in Ōita Prefecture, 144 tons in Aichi Prefecture, and 17 tons in Miyazaki Prefecture, and volume in the main producing district of Ōita Prefecture
Ōita Prefecture
was 97% of national production.[6] There are good and bad years for Kabosu
Kabosu
production; 2009 was a good year and the volume in Ōita Prefecture
Ōita Prefecture
was about 6,587 tons.[7] The annual production in Ōita Prefecture
Ōita Prefecture
was 3,623 tons in 2010,[8] and 5,273 tons in 2011.[9][10] The main cities producing Kabosu
Kabosu
are Usuki, Ōita; Taketa, Ōita; Bungo-ōno, Ōita; and Kunisaki, Ōita. Character[edit] A kabosu-motif mascot character called Kabotan was created for the National Greening Fair held in Ōita in 2003. The Ōita Kabosu promotion council chose this character as the mascot for "Ōita Kabosu" after the fair.[11] In 2005, Kabotan's use was extended to regional development in general in Ōita Prefecture, even beyond Kabosu
Kabosu
production.[12][13] The Shiba Inu
Shiba Inu
used in the Doge meme is named Kabosu, as her owner thought she had a round face like the fruit.[14] See also[edit]

Yuukou Yuzu Jabara (citrus)

References[edit]

^ " Citrus
Citrus
sphaerocarpa Tanaka, nom. nud". Germplasm Resources Information Network (GRIN). Agricultural Research Service
Agricultural Research Service
(ARS), United States Department of Agriculture
United States Department of Agriculture
(USDA). Retrieved 25 March 2010.  ^ " Kabosu
Kabosu
Citrus". www.specialtyproduce.com. Retrieved 2017-01-10.  ^ "The origin of Kabosu". Ōita Kabosu
Kabosu
- Official site. The Ōita Kabosu
Kabosu
promotion council. Retrieved 16 August 2014.  ^ Kabosu
Kabosu
mixed feed delays discoloration of Japanese amberjack
Japanese amberjack
meat - Ōita Press 30 December 2009 ^ Kabosu
Kabosu
induced feed improves taste of Japanese amberjack
Japanese amberjack
and fluke - Ōita Press 12 June 2010 ^ "2007 annual specialty fruit production white paper". e-stat.go.jp. Ministry of Internal Affairs and Communications Statistics Bureau of Japan. Retrieved 15 August 2014.  ^ "2009 Kabosu
Kabosu
production in Ōita". e-stat.go.jp. Ministry of Internal Affairs and Communications Statistics Bureau of Japan. Retrieved 15 August 2014.  ^ "2010 Kabosu
Kabosu
production in Ōita". e-stat.go.jp. Ministry of Internal Affairs and Communications Statistics Bureau of Japan. Retrieved 15 August 2014.  ^ "Statistics for Ōita Prefecture". stat.go.jp. Ministry of Internal Affairs and Communications Statistics Bureau of Japan. Retrieved 15 August 2014.  ^ "2011 Kabosu
Kabosu
production in Ōita". e-stat.go.jp. Ministry of Internal Affairs and Communications Statistics Bureau of Japan. Retrieved 15 August 2014.  ^ "Kabotan". Ōita Kabosu
Kabosu
- Official Site. The Ōita Kabosu
Kabosu
promotion council. Retrieved 15 August 2014.  ^ Application for trademark registration of "Kabotan" Archived 2013-06-17 at the Wayback Machine. - Ōita Prefecture ^ "2001 Kabosu
Kabosu
memory". Ōita Kabosu. Ōita Kabosu
Kabosu
- Official site. Retrieved 15 August 2014.  ^ Chayka, Kyle (31 December 2013). "Wow this is doge". The Verge. Retrieved 3 April 2015. 

External links[edit]

Ōita Kabosu
Kabosu
- Official site

v t e

Citrus

True species

Australian and Papuan wild limes Byeonggyul Citron Clymenia Indian wild orange Ichang papeda Kumquat Mandarin Mangshanyegan Micrantha Pomelo

Major hybrids

Grapefruit Lemon Lime Orange

True and hybrid cultivars

Alemow Amanatsu Bergamot orange Bizzaria Bitter orange Blood lime Blood orange Buddha's hand Cam sành Cara cara navel Cherry orange Citrange Citrumelo Clementine Daidai Dekopon Fairchild tangerine Florentine citron Hassaku orange Hebesu Hyuganatsu Imperial lemon Iyokan Jabara Jaffa orange Kabbad Kabosu Kaffir lime Kakadu lime Kalpi Key lime Khasi papeda Kinnow Kishumikan Kiyomi Komikan Laraha Lumia Mandelo Mandora Melanesian papeda Melogold Meyer lemon Murcott Myrtle-leaved orange tree Ōgonkan Orangelo/Chironja Oroblanco Palestinian sweet lime Persian lime Pixie mandarin Ponderosa lemon Ponkan Rangpur Reikou Rhobs el Arsa Rough lemon Sanboken Satsuma mandarin Setoka Shangjuan Shonan Gold Sudachi Sweet lemon Sweet limetta Tangelo Tangerine Tangor Ugli fruit Valencia orange Variegated pink lemon Winged lime Xã Đoài orange Yuukou
Yuukou
mandarin Yuzu

Citrons

Balady citron Corsican citron Diamante citron Fingered citron Greek citron Moroccan citron Yemenite citron

Mandarin oranges

Cleopatra mandarin Shīkwāsā Nanfengmiju

Papedas

Citrus
Citrus
halimii or Mountain "citron" Ichang papeda

Pomelos

Banpeiyu Dangyuja

Australian and Papuan citrus (Microcitrus, Eromocitrus, Clymenia and Oxanthera subgenera)

Australian outback lime Australian round lime Brown River finger lime Desert lime Mount white lime (Microcitrus) New Guinea wild lime Russell River lime Clymenia Oxanthera

Kumquat
Kumquat
hybrids (×Citrofortunella)

Calamondin Citrangequat Limequat Orangequat Procimequat Sunquat Yuzuquat

Related genus

Poncirus/Trifoliate orange

Drinks

Chūhai Curaçao Grapefruit
Grapefruit
juice Lemonade Limeade Orange juice Yuja-hwachae Yuja tea

Products

Calcium citrate Citric acid Lemonene Limonene Neroli Orange flower water Orange oil Orangeat Succade Zest

Diseases

Black spot CTV/Tristeza Exocortis Greening Mal secco Phytophthora

citricola

Related topics

The Citrus
Citrus
Industry Citrus
Citrus
production Citrus
Citrus
rootstock Citrus
Citrus
taxonomy Cold-hardy citrus Hesperidium Japanese citrus List of citrus fruits Mother Orange Tree Orangery University of California Citrus
Citrus
Experiment Station University of California, Riverside Citrus
Citrus
Variety Collection

Book Category Production Commons

Taxon identifiers

Wd: Q151555 EoL: 11577145 GRIN: 3

.