かぼす

かぼす
noun
kabosu; a Japanese citrus fruit
foodnature
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(や)き魚(ざかな)にかぼすを搾(しぼ)る。
To squeeze kabosu over grilled fish.
かぼすの果汁(かじゅう)はさっぱりしていて美味(おい)しい。
Kabosu juice is refreshingly tart and delicious.
大分県(おおいたけん)はかぼすの生産量(せいさんりょう)が日本一(にほんいち)で、県(けん)の特産品(とくさんひん)として知(し)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(かぼす) or 香母酢(かぼす), but hiragana or katakana (カボス) is standard. The name may derive from the strong fragrance (香(か)) of the fruit. Over 95% of Japan's kabosu comes from 大分県(おおいたけん).

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(なべ) (hot pot), and 刺身(さしみ).

Common collocations

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)

Related Words

Compare: すだち (sudachi (smaller, from Tokushima)
Compare: 柚子(ゆず) (yuzu (more fragrant, used for both…)
Compare: レモン (lemon (Western citrus)
general
Added 2026.3.29 5:14 · Revised 2026.9.2 13:01
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