Kabosu is a juicy green citrus fruit closely related to the yuzu with the sharpness of lemon, used instead of vinegar in some Japanese dishes. It grows on a flowering plant with sharp thorns, and the fruit is harvested when still green but ripens to yellow. Thought to be an ichang papeda - bitter orange hybrid, the Kabosu was brought over from China in the Edo Period and became a popular fruit in Japan. It is produced in most areas of Ōita Prefecture but particularly in Taketa and Usuki. The actual fruit is regarded as a delicacy in other parts of Japan, as it is often expensive outside of Ōita Prefecture. It improves the taste of many dishes, especially baked fish, sashimi and hot pot dishes.