Perfect for an Excursion from Osaka or Nanki Shirahama! Enjoy Citrus in Wakayama!
Japan Fruit Series Part 2! Following “Enjoy Citrus in Ehime,” this time, we will introduce the Wakayama area. Wakayama Prefecture is located in the Kansai region of Japan and lies in the southern part of the Kii Peninsula. It is known for its warm climate and rich natural beauty, exemplified by the Nanki Shirahama beach resort, which is also promoted as a MICE area, and the Kumano Kodo, a UNESCO World Heritage site. Wakayama's warm climate and abundant nature also support thriving fruit production. Let's explore the world of citrus fruits that Wakayama proudly offers.
Citrus in Wakayama
Wakayama is a top citrus-growing area, standing shoulder-to-shoulder with Ehime in Japan’s citrus scene. These two regions constantly compete for the top spot in citrus production. Winning this fierce competition, Wakayama Prefecture boasts the highest production of Mikan (Satsuma mandarins) in Japan. In line with the Globally Important Agricultural Heritage Systems (GIAHS), Japan has independently established its “Japanese Agricultural Heritage,” currently recognizing 32 regions. Four of these regions are in Wakayama Prefecture, the most nationwide, and two of them are specifically related to Mikan!
As mentioned in our Ehime feature, citrus cultivation requires a warm climate and plenty of sunlight, which Wakayama fulfills. The region is warm throughout the year, with minimal temperature differences between day and night and long hours of sunlight. The terrain is mountainous with many slopes, providing excellent drainage. Like in Ehime, stone terraces are built around the orchards to improve drainage. Additionally, the limited rainfall in summer, a crucial time for determining Mikan sweetness, ensures that the trees do not absorb excess moisture that would dilute the flavor.
In Wakayama, citrus farming is especially active in Arida City, located in the northwest of the prefecture and facing the sea. The Arida River flows through this area, and Mikan orchards spread across the hills on both sides. The light reflecting off the river enhances the mandarin's flavor.
Recommended Citrus
Unshu Mikan (Satsuma Mandarin)
Let's start with Unshu Mikan(Satsuma mandarins) in Wakayama! Arida City’s Mikan are known as “Arida Mikan,” a branded variety recognized nationwide. Their cultivation system, which historically developed the first commercial Mikan production method in Japan, has earned them a spot in the Japanese Agricultural Heritage. Another recognized heritage variety is the “Kuradashi Mikan” from the Shimosu area of Kainan City. These are harvested in December and then aged for 1 to 3 months in storage. During this period, the acid level decreases, creating a mild flavor. Unshu Mikan can be peeled by hand and eaten with the thin inner membrane intact, making them an ideal snack while traveling.
Kiyomi
Kiyomi is Japan’s first tangor (a hybrid of tangerine and orange). It features the scent of oranges and the taste of Unshu Mikan. Its flavor is well-balanced between sweetness and tartness, with soft, fine flesh and abundant juice that gives a refreshing mouthfeel, like drinking juice. Though it can be peeled by hand, a knife is recommended as the outer peel is tough. The inner membrane can be eaten as is. Kiyomi is a remarkable variety that has given rise to many other new citrus breeds. It's in season from February to April.
Hassaku
Let me introduce my recommendation, "Hassaku"! Japanese fruits are known for their sweetness, but Hassaku has a moderate sweetness, tartness, and distinctive bitterness. The fruit is relatively large, with big, firm flesh that provides a satisfying texture. The best season is from mid-January to late April. Its aroma and flavor are refreshing, making it perfect for warmer seasons. Though not very juicy, the flesh is firm, giving a crisp taste that's great in salads. Peel the outer skin with a knife, then remove the inner membrane to eat.
Sanbokan
Sanbokan is mostly grown only in Wakayama Prefecture. The original tree was discovered in Wakayama Castle during the Edo period. It was highly prized for its flavor, so it became a gift for feudal lords, and commoners were forbidden from growing it. Due to this history, it remains a Wakayama specialty. The flesh resembles grapefruit but is mild and refined in flavor without bitterness. Its elegant taste and mildly bitter outer peel make it suitable for Japanese cuisine. The best season is from March to April. The outer peel and inner membrane can be peeled by hand, but it has many seeds, so be careful.
Recommended Direct Stores
How does this sound? The stunning Mikan orchards stretching across the Arida River are worth a visit just for the view. Below are a few direct sale stores in Arida City, Wakayama, which you should check out!