Japanese citrus can possibly be divided into two types. The first type is the sour yet sweet varieties that you can eat as is, like the oranges we’re all familiar with and readily peel to eat. The second type includes the citrus that are too sour to bite into and, instead, are mainly used for seasoning other foods. Are you ready to take a mini tour of Japanese citrus? Let’s take a look at five Japanese citrus fruits and some Japanese snacks made with them!
One of Japan’s oldest citrus fruits, mikan has many names in English, including satsuma orange, mandarin orange, and tangerine. With its easy-to-peel rind, small size, and super sweetness, it is indisputably the most commonly eaten fruit in Japan. It’s inspired farmers to create over a hundred varieties, so, although it is associated with winter, it is now available all year long.
Pom Ponjuice Orange Mochi gives you a sip of the finest mikan juice! Each round, glutinous rice cake is filled with mikan jelly and marshmallow, making it a juicy, pillowy treat.
Handmade Mikan Candy crafted with real fruit juice is tangy, yet sweet. It captures the bright flavor of mikan both in flavor and its vivid color.
Satsumarche Komikan Tea is made with green tea and komikan (literally “small mikan”), the tiniest variety of mikan. The gentle citrus aroma makes it a delightful drink for the coming spring and summer months.