Kabosu    Report Locally, the kabosu of the Oita specialty puts miso soup etc. even into what. I am what was heard such and want to have come to eat. （How to Use） A proper quantity is put into drinking water, tea, white distilled liquor, and wine. It is good also for roast fish, sliced raw fish, meuniere, chilled tofu, thin wheat noodles, tempura, pickles, a vinegared dish, and a salad. A few is put into miso soup, soup, ramen noodles, Japanese noodles, and dumpling soup. It was written. If a lid is taken and a smell is smelled, there will be a good scent like lemon and a grapefruit. Since the undiluted solution of Shikwasa was drunk before and it became a serious thing, it attached to chopsticks and licked this time. Then, it is sour and sweet touch. It is the flavor which made the grapefruit deep. When it applied to the cabbage salad for the time being and having been eaten, there are aroma and a taste and it became good touch. Very good, when mayonnaise is also covered. （Miso soup） The miso soup into which kabosu is not put first of all is drunk. It is nice. Deep-fried tofu, tofu, and the scent of a Welsh onion are very good. Next, when kabosu is put in, the scent of a material disappears and aftertaste is sour touch. It feels that it is better not to put in kabosu. But, I think that it is good for removing a smell in case of the miso soup containing a fish. （Tofu） This is nice. If salt is covered over tofu, there will be the scent of beans and it will become delicious. It is just such touch. It is rather good. I think that there are more scents than "Sudachi" tried before.   Japanese : Kabosu Name : Kabosu fruit juice Raw materials : kabosu 200ml Maker : Kabosu Honke Beppu-shi, Ooita Season : From the end of August to October, the house thing is from March   / Top > Ooita   (C) Japanese Noted Foods 2007