Kabosu Citrus Honey Vinegar
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Endless Ways to enjoy as a dressing, syrup, or drink mixer crafted from seasonal Kabosu grown in Oita, Japan, at its peak for maximum quality and juice content, this Kabosu citrus honey vinegar offers the perfect balance of refreshing citrus aroma, mild acidity from vinegar, and the gentle sweetness of honey—a blend sure to stimulate your appetite.
Easy to use and incredibly adaptable, this vinegar is perfect for drizzling over salads as a dressing, adding a citrusy twist to yoghurt as a syrup, or mixing with shochu for a refreshing cocktail. The possibilities are endless—enhance your culinary creations with the unique taste of Kabosu!
- Produced in Oita Prefecture
- Product Size: 5 cm (width) x 5 cm (depth) x 18 cm (height)
- Capacity: 200 ml Ingredients: Kabosu citrus fruit, fructose-glucose syrup, brewed vinegar, isomalt oligosaccharide syrup, honey / sweetener (stevia)
- Glass bottle, plastic lid, paper label
Storage Information
- Store at room temperature out of direct sunlight. Requires refrigeration after opening.
- Shake well before use as there may be sediment derived from the ingredients.
- The colour may darken due to the ingredients, but this is not a quality problem.
- Contains honey, so do not give to infants under 1 year of age.
Kabosu Citrus Honey Vinegar
A refreshing vinegar with a crisp, zesty flavour, made using luxurious in-season kabosu from Oita.
Inspired by a desire to create a wholesome product without artificial additives or preservatives, this kabosu vinegar is made with an abundance of Oita’s famous kabosu fruit.
Kabosu, a specialty of Oita Prefecture, resembles yuzu or lime but offers a more delicate and refreshing flavour. Its natural sweet-sour profile enhances dishes as a condiment, drawing out the richness of other ingredients rather than overpowering them. This quality makes it a perfect addition to both Japanese and Western cuisine, adding subtle depth wherever it’s used.
Kabosu - A Natural Supplement, Nurtured by the Rich Soil of Oita
Oita: Japan’s Premier Hot Spring Destination and Home of Kabosu
Located in the eastern Kyushu region of southern Japan, Oita Prefecture boasts the nation’s highest number and volume of natural hot springs, with Beppu and Yufuin among its most renowned. Thanks to a warm climate and varied soil, Oita thrives with diverse agriculture, and it leads Japan in kabosu production.
Kabosu’s roots in Japan date back to the Edo period, with records showing it was already cultivated at that time. In Usuki City, you can even find kabosu trees that are estimated to be over 300 years old, with several 200-year-old trees still flourishing.
Nutritionally, kabosu is exceptional—it’s rich in vitamin C and minerals and has one of the highest citric acid contents among citrus fruits, earning it a reputation as a natural supplement. Fragrant, delicious, and packed with health benefits, kabosu is a fruit your body will thank you for.
Delicious as More Than Just a Drink
Enjoy Kabosu vinegar not only as a refreshing drink but also as a tasty dressing or a drizzle-over sauce to add a burst of flavours to any dish.
With its crisp yet mellow taste and subtle aroma, kabosu vinegar shines as a simple dressing or combined with olive oil for a marinade. Kabosu’s refreshing quality helps reduce fishiness, while the vinegar's acidity and honey's sweetness enhance the natural flavours of other ingredients. It pairs beautifully with ceviche and salads.
Loved by All Ages—Delicious Even with Sparkling Water
Sip it as a refreshing kabosu soda or flavoured water, or use it as a unique mixer for shochu or gin—this versatile vinegar adds a delightful twist to any drink.
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