Kabosu

Citrus japonica

fruit

A sour green citrus, picked before it ripens, whose juice is squeezed over grilled fish, sashimi and nabe, like sudachi.

Origin

Japan (Ōita)

Season (United States)

August to October

Preparation

Its zest is grated too, from an organic or untreated fruit; its seeds are removed.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is bigger than sudachi, roughly the size of a tennis ball.