How to freeze Kabosu

Kabosu with a refreshing aroma and lemon-like acidity goes well with Japanese food. The season is from August to October when the distribution volume is high, but the image of adding it to grilled saury is strong, and depending on the price of saury, it may be far from the table.

How to freeze Kabosu

Kabosu is rich in citric acid and vitamins, and the price is reasonable, so you definitely want to use it like a lemon. So, this time, I will introduce the smart preservation method of Kabosu and the recipe of homemade ponzu that will be active in the coming season (referring to the site of the Oita Prefecture Kabosu Promotion Council, which is the main production area).

Will it last for a year in frozen storage? !!

Kabosu can be stored for almost a year by squeezing the juice and freezing it. If you cut it in half and then cut it into combs, the juice will not scatter and you can squeeze it efficiently.

How to freeze Kabosu
If you cut it into a comb shape

How to freeze Kabosu
Can be squeezed without waste

After removing the seeds, divide them into ice trays and put them in the freezer. If it freezes, move it to a plastic airtight container or freezer bag.

How to freeze Kabosu
Divide into easy-to-use amounts

How to freeze Kabosu
When it freezes, transfer it to a container or freezer bag.

It can be used for dishes such as tempura and sashimi, as well as drinks such as sour, shochu, and carbonated water like lemons, and in Oita it is also standard to squeeze into miso soup. It's a surprising combination, but the elegant aroma and miso go well together, and the mellow acidity makes it addictive and you can drink it very much.

Excellent ponzu vinegar with Kabosu juice

Ponzu, which is indispensable for the season of hot pot, can be easily handmade using Kabosu.

Material (amount that is easy to make)

How to make Kabosu Ponzu

・ Kabosu juice 100ml (3.38us fl oz)
・ Salty sauce 100ml (3.38us fl oz)
・ Sake 10ml (0.34us fl oz)
・ Mirin 10ml (0.34us fl oz)
・ About 3 cm of kelp * The amount can be adjusted at the ratio of 10 for Kabosu juice, 1 for soy sauce, and 1 for sake and mirin.

How to make

1. 1. Boil mirin in a small pot or microwave in advance.

How to make Kabosu Ponzu

2. Place all ingredients in a clean jar or stainless steel container and immerse in the refrigerator for 2-3 days.

How to make Kabosu Ponzu

How to make Kabosu Ponzu
Aged for 2-3 days to complete

The sweetness is less than that of commercially available ponzu, and the soft acidity is pleasantly delicious. The more it is aged, the more mellow it becomes, and it goes well with anything such as autumn salmon, hot pot, and yudofu! * Store in the refrigerator and use up in about a week.

How to make Kabosu Ponzu
Grilled salmon in foil

In addition, you can put the squeezed peel in the bath for a refreshing time. Kabosu that can be fully utilized even though it is a small grain. Get it and give it a try at this time of year!

How to use Kabosu