TRY KABOSU

Charm & Recipes

The Attraction of Kabosu

Slice Kabosu Like a Pro

First slice it in half vertically. Then cut it into wedges to prevent the juice from spraying out when squeezing out the juice.

Cut the Kabosu horizontally.

If you cut it horizontally you can easily squeeze the juice out.

Don’t cut the wedges vertically.

If you cut it vertically then the inner skin will get in the way and you won’t be able to properly squeeze out the juice.

See the videos for different ways to cut kabosu.

Squeeze Kabosu like a Pro

When squeezing the juice, squeeze the skin down. The point is to squeeze it at a slight angle so that the aromatic components contained in the skin are added to the juice.

Squeezing it facing upwards is an effective way of doing this.

If you turn it over so that it’s facing down, a lot of seeds will fall into the juice, so you might want to use a tea strainer.

Store Kabosu like a Pro

Place in a plastic bag, seal it, and store them in the refrigerator to keep them fresh and delicious.
If you freeze the juice in an ice cube tray or a bottle (sterilized) you can store it for about a year.

Refrigerating

Wipe Dry

If the surface of the kabosu is moist it can be easily damaged, so first, wipe off any moisture on the surface with a paper towel.
Place in a Polyethylene Bag

Place in a plastic bag, seal it, and store them in the refrigerator at 3–8°C. They will stay fresh for about two weeks.

Freezing

Freeze in an Ice Cube Tray

You can enjoy the juice all year round by freezing it in an ice cube tray or a bottle.

Typical Uses of Kabosu

Kabosu can play a supporting role in many dishes.The mellow acidity and refreshing aroma of the juice bring out the original taste of the ingredients and enhance the taste of the dish.
Kabosu is not only good as juice, but can also be used in various ways such as scraping the skin to enhance the aroma and slicing it to add aroma and color. It goes well with any cuisine, such as Japanese, Western, or Chinese.