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Citrus sphaerocarpa Tanaka - Rutaceae - Kabosu

"Kabosu is believed to be a hybrid between ichang papeda and bitter orange. The term "kabosu" did not appear in literature until the mid-Showa period. According to legend, cultivation in Ōita Prefecture began when a doctor named Sogen brought a kabosu seed or sapling from Kyoto during the Edo period. Notably, some kabosu trees in Ōita are older than those found elsewhere in Japan, leading to the belief that kabosu may be native to the region. In Usuki, there are numerous trees estimated to be 200 years old, with some believed to be as old as 300 years... Kabosu juice is notable for its sourness and unique fragrance. It is commonly used with sashimi, grilled fish, ponzu for hot pot and as a vinegar alternative in Japanese dishes." [[https://www.perfumerflavorist.com/flavor/pharmaceuticals/article/22953089/berj-inc-unearthing-the-essence-of-japanese-citrus-part-1|perfumerflavorist]] retr 20251205

„According to some references, there are now over 40 varieties of sour citrus used in Japan. The flesh of these fruits, like yuzu, sudachi, and kabosu, is far too acidic to be eaten as-is. Rather, the aromatic peels and sour juices are used to accentuate other foods, much like lemons or limes in the West, and have become part of traditional Japanese cuisine in this role.
Yuzu, the king of the sour citruses, brings boundless aroma to soups and broths. Fragrant sudachi is an essential addition to autumn’s signature matsutake mushrooms, while sour kabosu is a constant companion to blowfish.“ [[https://www.nippon.com/en/japan-topics/b06008/]]

{{https://www.nippon.com/en/ncommon/contents/japan-topics/357210/357210.png}}

„The volatile components of both peel and juice of Japanese citrus, Kabosu (Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2E)-4,5-epoxy-2- decenal, mintsulfide, and indole were newly identified from Kabosu. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2E)-4,5-epoxy-2-decenal, octanal, (4Z)-decenal, β-citronellol, geraniol, and wine lactone, while wine lactone, linalool, eugenol, geraniol, and (2E)-4,5-epoxy-2-decenal from the juice extract. The enantiomeric distribution of linalool, cis-rose oxide, β-citronellol, and wine lactone were also determined using a multidimensional chiral GC/MS.“ \\
[Tomiyama, Kenichi, et al. "Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka)." Natural Product Communications 6.3 (2011): 1934578X1100600319] 
[[https://journals.sagepub.com/doi/pdf/10.1177/1934578X1100600319|PDF]]

{{:citrus_sphaero.jpg|Citrus sphaerocarpa}} \\ 
Citrus sphaerocarpa, Shizuoka, Japan (2025) © Mari [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=1133830|inaturalist.org]]