大分県·特産品
Kabosu
When squeezed, a fresh and refreshing aroma spreads. Larger than sudachi and with a milder acidity than yuzu, it pairs perfectly with grilled fish, sashimi, and alcohol. It is an indispensable supporting actor on the Oita dining table. The origin is said to be the planting of seedlings brought from Kyoto during the Edo period; the tree planted in Usuki in 1695 is considered the ancestor. In ancient times, it was reportedly grown for medicinal purposes. In the Showa era, the prefecture encouraged cultivation, and it became widely known as a flagship of the 'One Village, One Product' movement. Today, Oita produces almost all the kabosu in Japan. Please try a squeeze in your cooking and feel the season through its fragrance.
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