KABOSU CITRUS / All-Oita

Oita Prefecture is most commonly associated with the Kabosu citrus fruit, which accounts for more than 90% of the national market share and is also an indispensable ingredient of the local diet. The green fruit looks like a lime and is the size of a tennis ball. It has a milder acidity, fresher aroma and produces more juice than other citrus fruits.

Its origins trace back to the Edo period when seedlings were planted in Usuki City. Kabosu is so deeply integral to Oita’s life and culture that it was once said, ‘every household has a Kabosu tree’. Today, Kabosu is grown throughout the prefecture, with the main production areas being Usuki, Taketa, Bungo–Ono, Kunisaki and Bungotakada.

The harvesting season runs from August to October, when the green fruit can be garnered. Squeeze it into grilled fish, hot pot dishes or fried fish, and the dish will instantly have more flavour. It is also recommended to add to sashimi and miso soup, as well as soda water and shochu. In addition to the standard Kabosu, there is the ‘yellow kabosu’ or ‘fully–ripe kabosu’, which has matured on the tree and turned yellow. When compared to green kabosu, they are considered to have a milder acidity and are ideal for hot pot dishes. If you come across Kabosu on your travels, which you will, be sure to squeeze one to enjoy its refreshing flavour.