A Japanese green citrus is commonly used in ponzu or added as a citrus and used an accompaniment with such foods such as tenpura or a nabe. Kabosu is harvested green and eventually turns yellow over time. It is sweeter when it is left to change colors and is substitute for vinegar. This fruit comes protected to maintain the surface and avoid any kind of bruising.
Note: It is often confused with similar citrus such as Sudachi.