Nutritional Info

Nutrition Facts

Serving Size 1 (80g)

Calories 195
Calories from Fat 10 (5%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 40.3mg 13%
Sodium 20.7mg 1%
Potassium 602.4mg 13%
Total Carbohydrate 48.5g 16%
Dietary Fiber 5.9g 23%
Sugars 0g
Protein 2.4g 5%

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Syndicate content
Recipe Description
Kabosu is much like yuzu citron. Both are acidic citrus fruits similar to lemons and limes. Kabosu juice is used in Japanese dressings and sauces. Unsweetened, the juice is available bottled at Japanese food stores.
Prep time
3 hr 20 min
Cook time
10 min
Ready In
3 hr 30 min


Serves Tool

Serves To:USMetric
3 Cup(c)  raspberries
9   small mint leaves
1/2 Cup(c)  kabosu juice, preferably, or yuzu juice
1/2 Cup(c)  sugar
1/3 Ounce(oz)  ito kanten (agar agar strings), soaked in cold water overnight


A 6 inch square steel, metal, glass, or plastic mold. Or, substitute a half gallon milk carton, cut in half lengthwise to make a long, shallow container. Drain the agar agar, and squeeze it tightly to remove excess water. In a pot, combine the agar agar and 2 cups water. Bring the mixture to a boil over medium heat, and cook, stirring all the time, until the agar agar is dissolved. Add the sugar, and stir to dissolve it. Continue cooking the mixture for 3 minutes more. Strain the liquid through a sieve set over a bowl. Let the agar agar mixture cool for 5 minutes. Add the kabosu or yuzu juice to the agar agar mixture and stir. Wet a 6 inch square mold with water, shake out the excess water and quickly pour in the agar agar mixture. Let the gelatin cool at room temperature until the surface is almost set. Place nine mint leaves, evenly spaced, on the surface of the gelatin. Place a raspberry on top of each mint leaf. Cover the mold with plastic wrap, and chill the gelatin in the refrigerator. Cut the gelatin into 9 square pieces, each with its own mint leaf and raspberry. Serve each square with additional raspberries.

Additional notes

Kabosu juice can produce a very refreshing, tart gelatin, perfect for serving on hot summer days.

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Kabosu Gelatin
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