Kabosu is a citrus fruit native to Japan, widely cultivated especially in Hokkaido. Known for its distinctive tartness and refreshing aroma, it is small in size and ripens from green to yellow. Kabosu juice, tart and fresh, is commonly used in various dishes, particularly as a seasoning for fish and noodles. It’s also added to cocktails and non-alcoholic beverages.

The flesh of the kabosu is soft, containing small seeds. It’s nutritionally rich, especially in Vitamin C. The rind is also used to flavor dishes, adding a unique depth. In Japan, kabosu reaches its peak season in autumn, with the fruit harvested during this time known for its exceptional flavor.

Shipping Time(Seeds):December-April

Shipping Time(Plants):All Year