It is often confused with similar citrus such as sudachi, but can easily be distinguished by the apex of the fruit where the pistil has fallen off, which is a slightly raised torus shape.

[citation needed] Kabosu is thought to be an ichang papeda – bitter orange hybrid.

This trend continued through the 1980s and 90s, making kabosu known nationwide as an Ōita meibutsu (local speciality).

It is used with sashimi, grilled fish, ponzu for hot pot, and as a vinegar alternative for Japanese dishes.

Squeezing vertically cut radial quarters with the peel side down prevents the seeds from entering the dish or cup while adding the juice.

[3] A kabosu-motif mascot character called Kabotan was created for the National Greening Fair held in Ōita in 2003.