Summer is Oita Kabosu time !
Starting around now, you can begin to see Oita’s famous kabosu appear on grocery store shelves all over the
prefecture. This local favorite is a citrus fruit that is cultivated in Oita. The kabosu is harvested once it turns a
ripe green and its scent is at its peak. Then, the Oita specialty is shipped to vendors all about Japan. If you’ve
never tried a kabosu before, know that it sports a refreshing scent and has a mild acidity. Because of this, it is
great for cooking as the flavor compliments the original taste of the ingredients.
Generally speaking, the kabosu harvest begins in late August as the fruits start to reach their peak ripeness.
Though they begin to turn yellow in autumn, the kabosu that are picked prior to that are refrigerated and can
stay fresh until around February on the follow year. What’s more, once spring hits in March, kabosu grown in
green houses enter circulation thereby creating year-round availability.
Harvesting of kabosu begin when the average juice ratio exceeds 20%. This is done to maintain the high quality of its taste. In order to calculate the right time to begin the harvesting process, careful measurements from
random samples are taken all throughout Oita Prefecture. This allows for a wealth of data which is the analyzed to predict exactly when it its best to begin the harvest.
While there are a few exceptions, almost all of the kabosu in Japan hail from Oita. The annual crop in 2017
exceeded 3,800 tons. As you might expect, the locals absolutely love their kabosu and will put it on various
dishes and beverages. These include sashimi, miso soup, karaage (deep-fried chicken), shochu (Japanese
distilled spirits), and so on. All you need to do is cut one in half and squeeze it like you might a lime or lemon.
The kabosu juice will gush out from the fruit and drip on to whatever scrumptious treat you’re about to savor.
If you are in Oita, please be sure to give the kabosu a try. You can find cuisine using the fruit at many
restaurants throughout the prefecture.