Kabosu is known for its mild acidity and refreshing aroma, and Oita Prefecture accounts for approximately 98% of the nation's production（in 2017）. In Oita Prefecture, it is an indispensable specialty that is enjoyed with grilled fish, sashimi, fried foods, and shochu（Japanese liquor） to bring out the taste of the culinary. It is said that the cultivation of Kabosu in the area began in the Edo period when a doctor named Sogen brought back a seedling from Kyoto and planted it in Oita, and since the 1960s the cultivation has expanded even more. It has been reported in recent research that the aroma of Kabosu has a relaxing effect, while the citric acid and vitamin C contained have anti-fatigue and antioxidant effects.

Text in collaboration with: Oita Prefecture Kabosu Promotion Association