大分県·特産品
Takeda Kabosu
When squeezed, a refreshing aroma gently wafts up. The sharp acidity is not too overpowering, making it perfect for enhancing the flavor of dishes like grilled fish or sashimi. This is the citrus fruit that Oita is proud of. Kabosu has been planted in the gardens of private homes in Takeda and Usuki since ancient times, and Oita Prefecture accounts for almost all of the national production. Takeda City, in particular, is a key production area. Located at the foot of the Kuju Highlands, the cool climate with significant temperature differences between day and night produces kabosu with a rich aroma and mellow acidity. From the peak season in summer to autumn, the peel is a vibrant green. In Oita households, it is common practice to squeeze kabosu over food instead of using soy sauce. Please try adding a refreshing touch to your everyday dishes with Takeda Kabosu.
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