Kabosu is a citrus fruit thought to be a cross between ichang papeda and bitter orange. It is one of a few citrus fruits that ripen off the vine: it is harvested green and becomes yellow as it ripens. Kabosu is a close relative of yuzu: it is a sour citrus that is used as a flavoring, not eaten as a fruit, similar to sudachi or calamansi. The uses of kabosu juice are numerous: use it to flavor sauces, add a final touch to cooked dishes, or flavor desserts and cocktails.
Uses: A simple and elegant way to use kabosu is to add a splash of juice to a good quality soy sauce to make ponzu dipping sauce. This dip is commonly used with sashimi, soba, and shabu shabu meats. Add kabosu juice to cocktails, desserts, and sauces to add a unique flavor.
This is 100% all natural kabosu juice from Japan.