Aromatic kabosu udon that gives you a new sensation

Kabosu Udon（かぼすうどん）

This is udon topped with plenty of aromatic kabosu. It’s a simple recipe that takes less than 10 minutes. The combination of the refreshing scent of kabosu and the smooth udon is the best.

Kabosu is a citrus fruit that is a specialty of Oita prefecture in Japan. Refreshing fruit juice is attractive. You can use it by sprinkling it over grilled meat or making it into jelly. Seasons are from August to October.

There are many dishes with similar arrangements such as reimen(冷麺) and somen.

About kabosu

Kabosu has a refreshing, citrus scent. The main aromatic components that make up the scent are volatile oils such as limonene, citral, linalool, and pinene. It is also described as being similar to lemon or lime, but it has a mellow acidity, a slight sweetness, and a slightly bitter taste.

Citrus fruits are classified into groups such as orange, grapefruit, and kosancitrus. (I can’t find any English word that means kosan. Kosan is a word that means “fragrant acid.”)

The representatives of the kosancitrus family are lemons and limes, but in addition to them, the “Japanese fruits” sudachi and kabosu are cultivated all over Japan.

Kosancitrus are a little too sour to eat raw. However, their rich aroma and sourness stimulate the appetite, so they are used for various purposes other than eating raw.

For example, the flesh is processed into jams and sweets, the juice is used as a seasoning or juice, and the peel is chopped and added to food to enjoy the aroma.

Aromatic kabosu, yuzu, and sudachi look very similar.
Kabosu fruits turn yellow when ripe, but the blue ones are more fragrant.They are about three times the size of sudachi.