Japanese dramas usually have those scenes with a character sitting near the low kotatsu table while enjoying a plate of small oranges, which are also called “Mikan” (satsuma orange). This iconic winter fruit was introduced from China. You can find the best quality of Mikan in Japan particularly in Ehime, a prefecture located in north-western Shikoku, Japan, that faces the Inland Sea and Bungo Channel.
What is Ehime Mikan?
Ehime, as the big Mikan producer, has started cultivating their Mikan from the end of Edo Era. Today, the prefecture produces about 200,000 tonnes of Mikan, and about 40 kinds of mandarin oranges every year. The two most famous varieties are the ‘Unshu Mikan (Satsuma mandarin)’ and the ‘Beni-Madonna’ which are harvested from October to March, and late November to early January, respectively.
Apart from fresh Mikan, there are also many Mikan-based products that one can enjoy, be it from desserts, jams, juice, jelly to side dishes.
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We had the opportunity to visit the prefecture to find out the secret behind the Ehime Mikan’s fame. We visited two farms, went to the Mikan Research Institute, and talked to the farmers as well as the professionals; here are what we have found out…
1. Ehime Mikan is known for its top-notch quality
At the first farm, we tried picking fresh Mikan from the tree while listening to the owner’s stories about how to pick and cultivate good Mikan.
Pick up the scissors and pluck your favourites from hundreds of bright orange Mikan in the orchard.
“The one which is facing the sun are the best one”, said the owner. “Also, choose the smaller one which looks a bit flat, than those that look too rounded.”
Seems like the year-round warm and sunny weather makes Ehime a paradise for citrus fruits. The sunlight, reflected from the ocean and the heat from the stone walls surrounding the orchards work well in cultivating the best Mikan!
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Akamatsu Noen
Address: 8-112, Hokezu, Yoshida, Uwajima City, Ehime Prefecture
TEL: 0895-52-2944
Opening hours: 9AM-4PM (From October to December)
Cost: ¥600 for Mikan picking with all-you-can-eat package (plus ¥400 if you want to bring some back home)
2. The two kinds of Mikan that are unique to Ehime, ‘Beni-Madonna’ and ‘Kanpei’
At the Mikan Research Institute, the Mikan specialists had introduced us two famous Mikan varieties: ‘Beni-Madonna’ and ‘Kanpei’, which may cost you $10 each! Of course, the more expensive it costs, the more oishii (delicious) they will be.
The top picture shows the ‘Beni-Madonna’ variety, which comes in slightly bigger size and darker orange colour as compared to the normal Satsuma mandarin. They taste like jelly, soft and sweet with a little chewy texture.
This ‘Beni-Madonna’ variety is available in Malaysia. So, if you come across it, don’t forget to get some. They taste slightly different from what you have eaten before. A definite must try!
3. Ehime Mikan are grown on the slopes with plenty of light from the sun
The next stop brought us to an orchard on a mountainside, with rows and rows of Mikan trees. These trees are bathed under “3 types of sunlight” which are the direct light from the sun, the light reflected from the sea and finally the radiant heat from surrounding rocks.
As you can see in the photo, the entire mountain is covered with plenty Mikan trees. Mikan are grown on steep slopes, so they could be well-drained and well-exposed to the sun. That’s why Mikan grown in this area seems to be particularly delicious!
From the top of the mountain, we can see the spectacular view of bright orange Mikan against the expansive blue sea in the background.
The secrets behind high quality and great taste of the Mikan are a good drainage system from top down and the “3 sun-lights” technique.
Other than the fresh Mikan, their homemade juice looks delicious too!
The luxurious juice with no additives, made by 100% fresh Mikan.
Where: Hamada Farm
Address: 2539 Mukainada, Yawatahama City, Ehime Prefecture
At the land of Mikan, we have found out our own answer to the question “Why Ehime Mikan are so popular?”. We got the chance to enjoy the tastiest Mikan ever, learnt many things about the fruit as well as the land.
What can be better than peeling the soft skin of Mikan, smelling its pleasant scent, and tasting its sweet pulp while enjoying relaxing time at home? If you ever get the chance to buy Mikan directly from Ehime, give it a try and judge by yourself.
