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Tamura Mikan is the most prestigious of Mandarin Oranges in Japan – sometimes known as the Imperial Mikan. Bathed in the sea breeze from the Gulf of Yuasa and the fine climate conditions, these mouthwatering Mikan are extremely juicy and flavoursome.

The Japanese Mandarin Oranges Mikan – are one of the most popular fruits in Japan. When the season begins in early Winter, Ehime prefecture and Wakayama prefecture are two top Mikan-producing regions. There is no need for knife - Mikan has thin peel that comes off easily and its succulent pulps are closely packed with no pips.
Well-loved for its intense tangerine fragrances and perfect balance of sweetness & acidity, the Japanese Mikan makes a delicious and healthy snack.

The Green House Mikan – also known as the Aomikan (Green Tangerine) – has an emerald peel but fully ripen fruit. Cultivated in the greenhouse, it has a delicate balance of sweetness & acidity. With its intense aroma and juiciness, the Green House Mikan is rich in Vitamin C and antioxidants, making a highly refreshing and healthy snack.

Arida Mikan hails from Wakayama prefecture, the best-known mandarin oranges producing region. Arida Mikan has a thin peel & sections of densely packed sacs. This results in a citrus that is extremely juicy and aromatic. In Japan, smaller sized mikans are preferred as they are easier to eat & some believe packs a more intense flavour. In fact, though, the size of the fruit hardly affects the flavour some Arida Mikan.

In Japan, Dekopon symbolizes 'Heaven-sent luck" and is given as a blessing gift in Japan. Dekopon are found in the southern cities, where sunbeam and warm sea breeze produce a citrus with sweetness and acidity calyx of delicate balance. It is best known for its unique protruding top.

Iyokan, also known as the Japanese summer orange, is grown with blessings of three nature solar conditions - the sun from sky above, rays reflecting from the sea and the shine from stone wall. This makes the crimson fruit thick with sweetness and mild tartness.

Setoka is a crimson citrus loved for its refreshing aromatic flavours. With thin rim and segments dense with juice, fruit sugars are a high13 - 14%. The Setoka is a symbol of good fortune & often given as a premium gift in Japan.

Kiyomi Orange is named after a temple named Seiken-ji. The Kiyomi orange is seedless and has a delicate aroma and with 11 - 12% of sugars and full-bodied zest – hence often featured in premium juice, jellies or sherbet.

Harumi Orange, a classy tangerine descendant of the King of Citrus – Dekopon. Its very thin skin allows effortless peeling. Its high sugar content and juicy texture is affectionately described as "a popping jewel bubble wrap".

Hassaku Orange, large in size with a drifting nectarous scent, it is harvested and traditionally eaten from the time of the day of "Saku" in August of the lunar calendar. Very high in vitamin C, Hassaku brings a pleasant tartness with a slight bite to the tongue.

Kanpei Orange is a relatively new variety of citrus, also known as 'sweet flat' orange due to its appearance. Beneath its leather-thin skin, its soft luscious segments are dense with pulps of fresh sweetness. Kanpei oranges are usually seedless.

Introducing Buntan, a pomelo grapefruit variety also known as the "Queen of Citrus". Its huge size & golden hues symbolizes wealth & prosperity in Japan. Buntan's densely packed sacs are very high in Vitamin C, and offer an aromatic & refreshing experience to the taste buds.

Hyuganatsu is a citrus with delicious acidity and fragrance. The Hyuganatsu is harvested upon the first ray of sun (early spring). It has white pith between flesh and skin which produces an exquisite honey flavour.

Banpeiyu is a premium citrus fruit with tonicity and intense fragrance. Specially grown in ageing spring houses of low temperature, it is harvested in small amount by experienced connoisseurs. Its lush and golden hues signify riches and luxury, and if often delivered in a pair as an auspicious gift.

Kinkan or Kumquat is the petite fruit of mandarin orange best identified by its bright & shiny orange peel. Crunchy and firm to the bite, the full ripeness of its aromatic flavour is available from late winter. Kinkan is often made into preserves and jams.

Beni Madonna, a new variety of tangerine classified as one of the finest citrus. Close to a scarlet orange color, it has an exceptionally thin skin wrapping the delicate flesh. Consisting a smooth jelly texture, it spreads an elegant aroma.

Ki-yuzu is a vivid yellow citrus characterized by a unique nectarous scent. Yuzu zest is often used to lift flavours in cuisine. A new hype sees this prized citrus flavour featured in other uses like Sake, juice and salad dressings.

Amanatsu literally means "Sweet Summer". Like its name, this deep yellow citrus is harvested in early summer and well loved for its tangy sweetness. Besides enjoyed au naturale, the remarkable flavour of Amanatsu is featured widely in candied peel, jelly & marmalade.

Seminole Orange is commonly known as the diamond of fruit for its red glossy exterior look. It a superior cross-breed of grapefruit that is characterized with a refreshing aroma and saccharine flesh This beautiful red citrus is merrily celebrated and eaten during warm spring in Japan.

A reddish fruit with seeds that has slightly flattened top. Harvest in March until end April. A “limited edition” fruit due to its short-season life. Sweetness is rich and has strong distinctive aroma and high sugar content and a good balance of acidity. Many will want more after eating that and is named “Encore”.