Kabosu
Kabosu (pronunciation: ka-bo-su) is a type of citrus fruit that is native to Japan. It is often used as a condiment for fish dishes in Japan, similar to how lemons are used in Western cuisine.
Etymology
The term "Kabosu" is derived from the Japanese word "Kabosu" (カボス), which refers to this specific type of citrus fruit.
Description
The Kabosu is a round, green fruit that is similar in appearance to a lime. It has a unique flavor that is both tart and slightly sweet, making it a popular ingredient in a variety of dishes. The juice of the Kabosu is often used in the preparation of sashimi, a traditional Japanese dish consisting of raw fish or seafood.
Cultivation
Kabosu is primarily cultivated in the Oita Prefecture in Japan, where it is considered a specialty. The fruit is typically harvested in the late summer and early fall, and is often used fresh, although it can also be preserved for use throughout the year.
Related Terms
- Citrus: The genus of flowering plants to which the Kabosu belongs.
- Sashimi: A Japanese dish often seasoned with Kabosu juice.
- Oita Prefecture: The primary region in Japan where Kabosu is cultivated.
External links
- Medical encyclopedia article on Kabosu
- Wikipedia's article - Kabosu
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