Kabosu: Usuki’s Fragrant Symbol of Autumn

As autumn settles in, seasonal flavors begin to fill our tables. In Usuki, one ingredient stands out as essential to enjoying these tastes: kabosu, a citrus fruit with a gentle tartness and refreshing aroma.

Though kabosu is now cultivated throughout Oita Prefecture, its story begins in Usuki. The original kabosu tree, over 300 years old, was officially recognized in 1976. Cultivation began here during the Edo period, and by the 1960s, Usuki had become a major production center. Today, Oita accounts for more than 95% of Japan’s kabosu harvest.

Kabosu trees, like many citrus varieties, have sharp thorns—so harvesting requires a bit of care. But the reward is a fruit rich in citric acid and vitamin C, often called a “natural supplement” for its health benefits.

When compared to lemon and yuzu, kabosu offers a more balanced and mellow acidity. Lemon tends to be sharper and more astringent, making it ideal for beverages and desserts, while yuzu is known for its complex fragrance and bitter undertones, often used for its aromatic peel rather than its juice. Kabosu, by contrast, provides a smooth tartness and generous juice, making it a versatile choice for both cooking and drinks.

Kabosu is incredibly versatile:

• Add its juice to grilled fish, hot pot, or fried chicken for a bright finish.

• Mix with honey and water for a refreshing drink.

• Use the pulp and peel to make jam or candied zest.

• Use kabosu as a seasoning like soy sauce or dressing.

In Usuki, kabosu is famously paired with local barley shochu from the historic Kuge Honten brewery to create the “Usuki Bowl,” a citrusy cocktail that captures the spirit of the region.

And don’t miss kabosu buri—yellowtail raised on feed enriched with kabosu essence. Thanks to its antioxidant properties, the fish stays fresher longer and boasts a clean, delicate flavor.

Kabosu is more than a fruit—it’s a symbol of Usuki’s heritage, ingenuity, and seasonal charm.