かぼす
かぼす
noun
kabosu; a Japanese citrus fruit
1.
kabosu; a green Japanese citrus fruit used as a condiment
A round, green citrus fruit about the size of a golf ball, primarily grown in Oita Prefecture. Used for its tart juice as a seasoning squeezed over fish, hot pot dishes, and other foods.
焼き魚にかぼすを搾る。
To squeeze kabosu over grilled fish.
かぼすの果汁はさっぱりしていて美味しい。
Kabosu juice is refreshingly tart and delicious.
大分県はかぼすの生産量が日本一で、県の特産品として知られている。
Oita Prefecture has the highest kabosu production in Japan, and it is known as a local specialty.
Written in kanji as 臭橙 or 香母酢, but hiragana or katakana (カボス) is standard. The name may derive from the strong fragrance (香) of the fruit. Over 95% of Japan's kabosu comes from 大分県.
USAGE:
Kabosu is used similarly to lemon or lime in Western cooking — squeezed over dishes as a finishing touch. It is a key ingredient in ponzu and is especially popular with grilled fish, 鍋 (hot pot), and 刺身.
COMMON COLLOCATIONS:
- かぼすを搾る — to squeeze kabosu
- かぼす果汁 — kabosu juice
- かぼすポン酢 — kabosu ponzu
- かぼすサワー — kabosu sour (cocktail)
SIMILAR WORDS:
- すだち — sudachi (smaller, from Tokushima; similar use but more aromatic)
- ゆず — yuzu (more fragrant, used for both juice and zest; wider culinary range)
- レモン — lemon (Western citrus; more sour, less nuanced aroma)