Kabosu
Kabosu are small, moderately acidic citrus fruits similar to yuzu. Most of the kabosu grown in Japan comes from Oita prefecture. Kabosu juice provides a light acidity to foods and is often used as a condiment. Kabosu pairs well with Oita’s local specialty toriten, deep-fried tempura chicken, which is often served with a kabosu-based ponzu dipping sauce that adds a tangy accent to the crispy chicken. Sashimi (fresh, raw seafood) also pairs well with kabosu, and the fruit is either squeezed directly over the seafood or added to soy sauce and used for dipping. Kabosu is also added to beverages. Izakaya (Japanese bistros) serve kabosu-flavored drinks while canned non-alcoholic and alcoholic beverages using the fruit can be found in convenience stores.