Kabosu
| Kabosu | ||||||||||||
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Kabosu ( Citrus sphaerocarpa ) |
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| Citrus sphaerocarpa | ||||||||||||
| Tanaka , nom. nud. |
Kabosu ( Citrus sphaerocarpa ; jp.カ ボ ス) denotes both a citrus plant from the rhombus family and the yellow-green fruit of the same, which occurs mainly in Japan .
Presumably in the Edo period (1603–1868) the evergreen deciduous tree was brought from China to Japan and cultivated there. Today it is mainly grown and processed around the cities of Taketa and Usuki in Ōita prefecture on the island of Kyūshū .
description
Kabosu are juicy citrus fruits that are closely related to the yuzu . They are still harvested green, then ripen until the peel is yellow in color.
production
In 2007, 5,185 tons of kabosu were harvested in Japan , of which 5,019 tons were harvested in Oita Prefecture, 144 tons in Aichi Prefecture and 17 tons in Miyazaki Prefecture .
use
In Japanese cuisine , the juice of the fruit is used instead of vinegar to refine dishes such as fish, sashimi or hot pot dishes.
If the juice is mixed in fish feed, the aromatic compounds ( polyphenols ) contained in it prevent the fish meat from becoming discolored: "Japanese yellowtail mackerel " ( buri ) and "summer plaice" ( hirame ), for example, are bred using this feed and are used as delicacies Kabosu Buri or . kabosu Hirame offered.
Individual evidence
- ↑ Kabosu mixed feed delays discoloration of Japanese amberjack meat ( Memento from April 16, 2012 in the Internet Archive ) - Ōita Press December 30, 2009 (Eng.)
- ↑ Kabosu induced feed improves taste of Japanese amberjack and fluke ( Memento from March 3, 2012 in the Internet Archive ) - Ōita Press 12 June 2010 (engl.)
