原料食品原料

Kabosu (Oita Sour Citrus)

カボス (カボス)

为何选择日本供应

Oita produces >95% of Japan's kabosu — concentrated cultivation, processing, and export infrastructure unique to the region.

核心规格

Citric acid 4-6%; juice yield 30-40% (higher than yuzu); aromatic terpenes lower than yuzu, rounder profile.

典型成品

Sashimi accent, dressing concentrate, fine-dining citrus garnish, citrus-positioned beverage.

At a glance

已收录供应商
2 家供应商
常规 MOQ
100 L juice; 10–50 kg peel; 5–25 kg powder
常规交货周期
6–10 weeks
原产地
Oita (>95%)
分类
食品原料
采收季节
August – October
日本监管状态
Food product; Oita regional brand
INCI 名称
Citrus Sphaerocarpa Fruit Extract
日文名称
カボス
罗马字
カボス

关于本原料

Sour citrus (Citrus sphaerocarpa) almost exclusively produced in Oita Prefecture (>95% of national volume). Harvested green for the signature sharp-acid juice; turns yellow in late season. Used as a sashimi accent, in vinegar-and-soy dressings, in clear soups, and increasingly in Western fine-dining as a yuzu-alternative citrus. The juice profile is rounder and less aromatic than yuzu, with higher juice yield per fruit. Distinct from sudachi (smaller, sharper) and yuzu (more aromatic, lower yield).

监管状态

日本Food product; Oita regional brand
欧盟Food / cosmetic; CosIng comparable
美国GRAS; FDA Prior Notice
中国GACC food facility registration

日本供应商

咨询 Kabosu (Oita Sour Citrus) 相关事宜