大分県·その他
Kabosu Sour
Squeezing a bit of kabosu into a glass of shochu—this is a common sight in Oita's izakaya. The refreshing taste makes you want to keep eating from the very first sip. Oita Prefecture produces over 90% of Japan's kabosu, with traditions said to have reached Usuki during the Edo period. Kabosu harvested while still green is highly aromatic, and its clean acidity mellows and enhances the umami of the shochu. It pairs exceptionally well with fried foods like Toriten or Nakatsu Karaage. Since it cleanses the palate of oil, you'll find yourself reaching for another glass. Please try this local sour that is a staple of Oita's dining tables, which can even be easily made at home.
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