| Kabosu | |
|---|---|
| |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. sphaerocarpa
|
| Binomial name | |
| Citrus sphaerocarpa | |
Kabosu (カボス or 臭橙; binomial name: Citrus sphaerocarpa) is a citrus fruit of an evergreen broad-leaf tree in the family Rutaceae.[2] It is popular in Japan, especially Ōita Prefecture,[3] where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.
- ^ "Citrus sphaerocarpa Tanaka, nom. nud". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 25 March 2010.
- ^ "Kabosu Citrus". www.specialtyproduce.com. Retrieved 2017-01-10.
- ^ "WHAT IS KABOSU | 大分県カボス振興協議会". OITA KABOSU. Retrieved 2024-10-17.