kabosu (type of citrus fruit)
A small green citrus fruit native to Japan, often used as a condiment or in ponzu. The scientific name is Citrus sphaerocarpa.
Squeezing kabosu over grilled fish makes it refreshing.
大分県はかぼすの産地として有名だ。
Oita Prefecture is famous as a production area for kabosu.
Usually written in kana; the kanji forms 香母酢 and 臭橙 are rare.
Katakana spelling is also common, especially in menus or product names.
Rare kanji form; it is rarely used.
Rare kanji form; it is rarely used.
The origin of the word かぼす is uncertain. It may be derived from an old regional name or a contraction, but there is no widely accepted etymology.