Kabosu
| Kabosu | |
|---|---|
| |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. sphaerocarpa
|
| Binomial name | |
| Citrus sphaerocarpa | |
Kabosu (カボス or 臭橙; binomial name: Citrus sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae.[2] It is popular in Japan, particularly Ōita Prefecture,[3] where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.
Characteristics
Kabosu is a 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 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 raised torus shape.[citation needed]
Origin
Kabosu is thought to be an ichang papeda – bitter orange hybrid.[citation needed] It was not until the mid-Showa period that "kabosu" was first mentioned in literature. A legend from Usuki, Ōita says that a kabosu seed or sapling was brought to Ōita from Kyoto in the Edo period by a doctor named Sogen, beginning cultivation in the prefecture.[3]
However, as there are kabosu trees that can be found in Ōita Prefecture that are older than those found anywhere else in Japan, kabosu are now thought to be native to the prefecture.[3] In Usuki, there are many trees 200-year-old trees with some thought to be about 300 years old.[4]
It is produced in most areas of Ōita Prefecture, particularly in Taketa and Usuki.
Usage
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 it is also used with miso soup, noodles, and shōchū, by adding the juice for flavoring. Squeezing vertically cut radial quarters with the peel side down prevents the seeds from entering the dish or cup while adding the juice. 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.[5][6]
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 (hirame) grown using this feed are marketed as Kabosu Buri and Kabosu Hirame in Ōita Prefecture.[7][8]
Production
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 was 97% of national production.[9] There are good and bad years for Kabosu production; 2009 was a good year and the volume in Ōita Prefecture was about 6,587 tons.[10] The annual production in Ōita Prefecture was 3,623 tons in 2010,[11] and 5,273 tons in 2011.[12][13] The main cities in Ōita Prefecture producing kabosu are Usuki, Taketa, Bungo-Ōno, and Bungotakada.[3]
Kabosu is in season from August to March, but stored kabosu or kabosu grown in greenhouses allow for the fruit to be available year-round.[3]
Character
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.[14] In 2005, Kabotan's use was extended to regional development in general in Ōita Prefecture, even beyond Kabosu production.[15][16]
See also
References
- ^ "Citrus sphaerocarpa Tanaka, nom. nud". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 25 March 2010.
- ^ "Kabosu Citrus". www.specialtyproduce.com. Retrieved 2017-01-10.
- ^ a b c d e "WHAT IS KABOSU | 大分県カボス振興協議会". OITA KABOSU. Retrieved 2024-10-17.
- ^ "The origin of Kabosu". Ōita Kabosu - Official site. The Ōita Kabosu promotion council. Retrieved 16 August 2014.
- ^ Pask, Katie (July 4, 2021). "We try Oita Prefecture's citrus-y creation in Starbucks Japan's 47 Jimoto Frappuccinos". SoraNews24. Retrieved 12 July 2024.
- ^ "カボス加工品". 大分県カボス振興協議会. Retrieved 12 July 2024.
- ^ Kabosu mixed feed delays discoloration of Japanese amberjack meat - Ōita Press 30 December 2009
- ^ Kabosu induced feed improves taste of 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 production in Ōita". e-stat.go.jp. Ministry of Internal Affairs and Communications Statistics Bureau of Japan. Retrieved 15 August 2014.
- ^ "2010 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 production in Ōita". e-stat.go.jp. Ministry of Internal Affairs and Communications Statistics Bureau of Japan. Retrieved 15 August 2014.
- ^ "Kabotan". Ōita Kabosu - Official Site. The Ōita 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 memory". Ōita Kabosu. Ōita Kabosu - Official site. Retrieved 15 August 2014.
