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There is so much to say about Japanese local citrus varieties
date:Dec 27, 2021
minor variety of aromatic citrus. The peak harvest season begins in summer and lasts until autumn. This variety has 300-400 years of history and is only produced in Ooita prefecture. In Ooita area, people use the fruit for flavoring. They drip its juice on a variety of recipes like Sashimi, grilled fish, miso-soup, sake and Shochu. Kabosu is not used or sold much outside Ooita area, but some high-class Japanese food restaurants use it to create a sense of luxury.

Unlike Kabosu, Hassaku is a cou

12/22 22:35