Shizuoka's food cultureKnow

 The Mikkabi region, located on the north shore of Lake Hamana in Hamamatsu City, Shizuoka Prefecture, is widely known as one of Japan's leading mandarin orange producing areas. Branded as "Mikkabi mandarins," they are highly regarded both within and outside the prefecture for their well-balanced rich sweetness and moderate acidity. We spoke with Natsume Yoshiaki, a Mikkabi mandarin orange producer, and Kume Satoru of the JA Mikkabi Public Relations Center, about the appeal of Mikkabi mandarins and their commitment to production.

The history and brand of Mikkabi mandarin oranges

Mandarin orange cultivation began in Mikkabi back in the Edo period. The warm climate and well-drained soil were ideal for cultivation, so cultivation gradually spread after the Meiji period and grew into the town's main industry.

Showa30In the 1990s, cultivation of the sweeter and more storable "Aoshima mikan" spread in Mikkabi, and the name of Mikkabi mikan became known throughout the country. This variety is characterized by its large fruit, rich flavor, and long-term storage properties, making it a popular gift in the winter.

"It's important that we deliver a set quantity of produce of consistent quality to our expectant customers. To that end, we carry out the necessary work at the right time and keep the fields in good condition at all times," says Natsume.

Furthermore, the fact that all members of the association share this awareness and work together to maintain quality is a major factor supporting the brand value of Mikkabi mandarins.

The reason why Mikkabi mandarins are so delicious

The secret to the deliciousness of Mikkabi mandarins lies in the natural environment and the skills of the producers.

"The soil in Mikkabi is red clay and contains a lot of stones. This type of soil has good drainage, creating an environment where mandarin orange roots can easily grow deep. If there is too much water in mandarin oranges, it is difficult for the sugar content to increase, so good drainage is an important factor in bringing out their sweetness.

"Moreover, many of the fields in Mikkabi are located on south-facing slopes, and receive longer hours of sunlight than in other growing areas. Mandarin oranges have the ability to store sugar through photosynthesis, so by receiving ample sunlight, they will grow to have a sweeter, richer flavor," explains Natsume.

In addition, during the cultivation process, the soilpHThe health of the trees is maintained by proper fertilization and pruning to adjust the amount of fertilizer used. "Normally, there will be good and bad years, but if you manage the trees, you can get a stable harvest every year. Doing the right work when it's needed is essential to maintaining quality," says Natsume.

They are also particular about post-harvest management. "Tangerines produce ethylene gas by themselves, and if this gas becomes excessive, it is said to accelerate deterioration. Therefore, in the storage facility, ozone is used to offset the gas, and high humidity and appropriate temperature (5We maintain the freshness by keeping the temperature at about 35°C," says Natsume.

Characteristics of Aoshima mandarin oranges, a representative variety of Mikkabi mandarin oranges

"Tangerines usually have a sugar content of13However, depending on how it is made, Aoshima mandarins can be sweeter.15"It's not just sweet, it's also full-bodied, which is what makes it so appealing," says Natsume.

In addition, the skin is somewhat thick, making it suitable for long-term storage. Its deep color also conveys its rich flavor.

Mikkabi mandarins are also rich in nutrients that support good health.

Kume says, "Mikan hasβ-"It contains cryptoxanthin, a compound that aids in bone metabolism, and research has shown that people who eat a lot of mandarins are more likely to maintain healthy bones," he says.