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Kabosu

Posted on 04. Jan, 2010 by in Ingredients

Kabosu is a juicy green citrus fruit with the sharpness of lemon, used instead of vinegar in some Japanese dishes. It is similar to yuzu. Kabosu came over from China in the Edo period and became a popular fruit in Japan. It improves the taste of many dishes, especially baked fish, sashimi and hot pot dishes.

Courtesy of Asian Restaurant News

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