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Oita's Specialty Kabosu
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Co., Ltd. Kabosu-Honke
1908-7 Oaza Tsurumi, Beppu City, Oita, Japan

Category: Kabosu fruit juice
Raw Materials: Kabosu
quantity: 200ml
Best-Before Date: This one's up in nine months

Harvest Season: End of August to October, house items March to

[ How to ]
Add an appropriate amount to beverages (cold water, honey, black tea, shochu, western sake, etc.). Add 2-3 drops to dishes (grilled fish, sashimi, meuniere, hiyayakko, somen, tempura, pickles, vinegar, salad, etc.) and soups (miso soup, sui-mono, ramen, udon, dango soup, etc.).
He wrote. I wonder if this is also a home-style dish...

Kabosu


I met Kabosu, a specialty of Oita Prefecture, at a product exhibition. It wasn't raw, it was juice. Well, I've heard of it, but I don't have any idea what it means. In Oita, they put it in everything, including miso soup. Well, that's not what Kabosu is, is it? I guess it's like yuzu.


When I opened the lid and sniffed the smell, it smelled like lemon or grapefruit. I've had a lot of trouble drinking the undiluted liquor of the sea cow before, so this time I put a little bit of it on my chopsticks and tasted it. It was sour, but with a somewhat sweet taste. It's like a deepened grapefruit flavor. I put it on a cabbage salad, and the citrusy flavor adds to the flavor, so it's a good accompaniment. (This may be a digression, but if you put mayonnaise on it, it's belly goo.

[ In miso soup ]
First of all, miso soup without kabosu is good. The aroma of fried tofu, tofu and green onion is very good. When I added the kabosu, the aroma of the ingredients disappeared and the aftertaste was sour. I think it's better not to put it in, but maybe it's good to get rid of the smell when it's a miso soup with niboshi dashi etc. I think the best is grilled fish.

[ With tofu ]
When you put it over just tofu, it's good, really good. When you sprinkle salt on tofu, it smells like beans and tastes good, and it's just like that. That's pretty good.

Afterword)
Later, I saw that it was introduced on TV, and when you squeeze kabosu (cut in half), the local people used to squeeze it with the skin down so that the juice would come out of the skin. And what's more, it's also good in beer. It seems that we have a rivalry with Sudachi in Tokushima (similar to this one).

By the way, if you compare Kabosu and Sudachi, Kabosu has a lot of sweetness and Sudachi has a strong sourness. In addition, Kabosu is unexpectedly big, and Sudachi is quite small (about half the volume).
©Japanese Famous Foods , Update:2020/06/04