For Citrus Lovers! A Guide to Japan’s Citrus Regions
With the increase in inbound tourism, Japanese cuisine has become widely recognized, and this time, we want to introduce you to Japanese fruits, especially citrus! Japanese cuisine is known for utilizing high-quality ingredients, and fruits are no exception. Grown with meticulous care, often by hand, Japanese fruits are renowned for their exceptional sweetness and rich flavor (though they are also known for their higher prices!). Citrus fruits, thanks to unique cultivation methods and selective breeding, offer many juicy and flavorful varieties. Read this article to include citrus enjoyment in your travel plans when visiting Japan.
Japan's Citrus Scene
In Japan, small-sized citrus fruits like mandarins and tangerines are more common than large oranges and grapefruits. This is influenced by Japan's climate. With its four distinct seasons, Japan is better suited for cultivating mandarin oranges, which are more cold-tolerant. However, warmer regions are still ideal for citrus cultivation, so most citrus-growing areas are in the southern parts of Japan.
The most common variety is the "Unshu Mikan," also known abroad as "Satsuma" or simply "Mikan." Unshu Mikan are easy to peel by hand, seedless, and can be eaten in segments. This means you don't need any tools, and your hands stay clean, making them perfect for snacking while traveling.
One distinctive feature of Japanese citrus is the abundance of unique varieties. There are over 100 varieties of Unshu Mikan alone, and several hundred varieties of citrus are grown across Japan. Continuous research and breeding efforts result in new varieties being cultivated regularly.
The peak season for citrus in Japan is from winter to spring, with Unshu Mikan season starting around November and lasting until March. Throughout the season, the varieties and flavors change. Early in the season, Unshu Mikan are more green and tart, while later, they become more orange and less acidic. From March onwards, larger varieties resembling oranges and grapefruits start appearing, making the citrus sections in markets vibrant with different options.
Below, we introduce the top four citrus-producing prefectures in Japan. Citrus enthusiasts take note for your next visit!
Ehime Prefecture
First, let’s introduce Ehime Prefecture, Japan’s citrus kingdom!
Located by the Seto Inland Sea, often referred to as Japan’s Mediterranean, Ehime has the perfect warm climate and ample sunlight essential for citrus cultivation. The mountainous terrain aids in citrus growth, with terraced fields ensuring each tree receives sufficient sunlight. This environment produces citrus that balances sweetness and acidity, offering a rich flavor. A long-standing tradition in citrus farming leads to the local joke that "mikan juice flows from household taps in Ehime." Besides the standard Unshu Mikan, unique varieties like Beni Madonna and Iyo-kan are also recommended.
For more details on Ehime’s citrus, check out our special feature article below.
Must-see for Food and Agriculture Professionals! Enjoy Citrus in Ehime when you visit Setouchi!
Wakayama Prefecture
Wakayama Prefecture, located in the Kansai region on the Kii Peninsula, rivals Ehime as a top citrus producer. Wakayama boasts the highest production of Unshu Mikan in Japan. The prefecture’s unique warm climate, abundant sunlight, and low summer rainfall contribute to the sweetness of its citrus. Notable varieties include "Arita Mikan" and "Shimosu Kura-dashi Mikan," both recognized as part of Japan’s Agricultural Heritage. Wakayama also offers rare varieties like Sanbokan, almost exclusively found in the prefecture.
For more on Wakayama’s citrus, see our special feature article below.
Perfect for an Excursion from Osaka or Nanki Shirahama! Enjoy Citrus in Wakayama!
Shizuoka Prefecture
Located at the foot of Mount Fuji, Shizuoka Prefecture is also famous for its citrus. It ranks third in Japan for Unshu Mikan production, following Ehime and Wakayama Prefectures. Fujieda City in Shizuoka is the only place in Japan authorized to cultivate Unshu Mikan for export to the United States. The Kiyomi variety, which has parented numerous varieties mentioned in the Wakayama section, was originally developed in a Shizuoka research institute.
Mikkabi in Hamamatsu City is the largest Mikan-producing area in Shizuoka Prefecture. The "Mikkabi Mikan" produced here has established itself as one of Japan's top three Mikan brands. Hamamatsu City, home to Mikkabi Mikan, boasts one of the highest sunshine levels in Japan, having even been the nation's sunniest place in the past. Mikkabi’s soil, although poor in nutrients, is sandy and well-drained, allowing for the precise control of nutrients to produce delicious Mikan. Additionally, Mikkabi Mikan are sorted and graded using cutting-edge technologies such as light sensors for measuring sugar and acid content and cameras for detecting blemishes, ensuring consistent high quality.
Like the Shimotsu Mikan from Wakayama Prefecture, Mikkabi Mikan also includes storage Mikans, extending their availability throughout the year.
Shizuoka Prefecture also has many unique citrus varieties, but my top recommendation is "Suruga Elegant." Classified in the grapefruit family, it resembles grapefruit in taste but with less bitterness. Rather than a rich, heavy flavor, Suruga Elegant offers a perfect balance of moderate acidity and sweetness, with an exceptional refreshing quality. Its name, "Elegant," perfectly describes its refined and clean taste. Be sure to try it!
Kumamoto Prefecture
Kumamoto Prefecture, located in the southern part of Japan on the western side of Kyushu, is known for its warm climate and stunning natural scenery centered around the active volcano, Mount Aso. The volcanic activity has created fertile, well-drained soil, making Kumamoto one of Japan's top fruit-producing areas for watermelon, melon, strawberries, and of course, citrus. Kumamoto ranks fourth in Japan for citrus production.
Another notable environmental feature of Kumamoto is its water. About 80% of the tap water in Kumamoto Prefecture comes from groundwater, with the capital city, Kumamoto City, relying 100% on groundwater. This is rare globally, making Kumamoto a world-renowned groundwater city. The quality of water profoundly impacts agriculture, and for fruits, which are mostly water, this is especially crucial. Kumamoto’s fruits are deliciously enhanced by its volcanic soil and abundant groundwater.
When it comes to Kumamoto’s citrus, the standout is Dekopon (also known as Sumo Citrus or Sumo Mandarin). Dekopon, technically named Shiranui, is distinguished by its protruding top, resembling a bump on the forehead. Shiranui is a hybrid of the Kiyomi, introduced in the Wakayama section, and the Ponkan from Ehime Prefecture. "Dekopon" is a trademark of the Kumamoto Prefecture Agricultural Cooperative, and only Shiranui meeting the criteria of 13 degrees or higher in sugar content and 1 degree or lower in acidity can be labeled as Dekopon. Because of its appearance, it is known overseas as Sumo Citrus or Sumo Mandarin.
Shiranui is about the size of an orange but tastes more like a mandarin, characterized by low acidity and a melting sweetness, offering a rich, large mandarin-like flavor. The thick skin can be peeled by hand, and the segments can be eaten directly, making it perfect for enjoying while traveling.
How to Get Fruit
The easiest way to get fruit in Japan is at a supermarket! Convenience stores are well-known and popular among visitors to Japan, but it's a shame to miss out on supermarkets! Be sure to visit a Japanese supermarket at least once. You'll be greeted with a wide variety of fresh fruits.
In urban areas like Tokyo and Osaka, you can often find specialty fruit shops in department store basements or station buildings. These shops offer high-quality, visually appealing fruits. Many stores also sell processed products like jams. Additionally, most of these buildings have bakeries, so you can get fruit, jam, and bread to enjoy a hearty breakfast, which is often a challenge while traveling.
Outside urban areas, "Michi no Eki" (roadside stations) are highly recommended. These facilities sell local specialties, particularly agricultural products, and are frequented by both tourists and local residents. Ehime Prefecture alone has about 30 Michi no Eki, so if you have the opportunity, be sure to stop by. You can get the best local products all in one place.
For an even more immersive experience, visit a farm. At Mikan-picking farms, you can enjoy picking fresh mikans while taking in views of the Seto Inland Sea from terraced fields. Some farms also have direct sales shops and cafes, ensuring a delightful time for citrus enthusiasts. Note that many mikan-picking farms require reservations, so it's a good idea to check in advance.