Scientific name: Citrus sphaerocarpa. Katakana: カボス. Kanji: 臭橙 Kabosu is a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family. In Japan, its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.
General Information About Japanese Food
Japan’s traditional events are focused on staying attuned to the four seasons and respecting nature with care.
Festive meals, which are important in protecting and passing on old customs, always embody a wish for one’s family’s health and happiness.
Japanese Cooking Sake
Mochi with Cherry Leaves
Tricolor Rice Dumplings 🍡
A sweet consisting of steamed glutinous rice rolled into dango (rice dumplings) shapes and wrapped in red-bean paste. In the spring, ohagi may be called botamochi. In the autumn, they are called ohagi. OHIGAN Ohigan refers to the two equinoctial weeks during the year — in spring (Vernal Equinox Day) and autumn (Autmnal Equinox Day), […]