Kabosu is cultivated in the Oitaprefecturelocated in the Kyushu region (southernJapan).Within this area, the ones from the Takeda region are the best quality.Kabosu has a highhesperidin contentcompared to other citrus and is known to prevent blood clots, and lowercholesterol.
Kabosu (left) and Sudachi (right)
Kabosu is often mistaken with sudachi,but it is 2 tp 3 times in size. They are harvested during the autumnseason,and used both in the ripe and unripe stage. They are mainly used toflavorgrilled items and stew. When juicing ripe kabosu,the skin is left on, but when green and unripe, it may add a slightbitternessto the juice so they are peeled before hand. Their juices are blendedwithother citrus to make poznu as well.