Sushi - Sushi Ingredients
(Condiments) - Kabosu
Kabosu is cultivated in the Oita prefecture
located in the Kyushu region (southern
Within this area, the ones from the Takeda region are the best quality.
Kabosu has a high
compared to other citrus and is known to prevent blood clots, and lower
Kabosu (left) and Sudachi (right)
Kabosu is often mistaken with sudachi,
but it is 2 tp 3 times in size. They are harvested during the autumn
and used both in the ripe and unripe stage. They are mainly used to
grilled items and stew. When juicing ripe kabosu,
the skin is left on, but when green and unripe, it may add a slight
to the juice so they are peeled before hand. Their juices are blended
other citrus to make poznu as well.