3 imagesJA Mikkabi Shizuoka Mikan Mandarins, Premium Grade
JA三ヶ日みかん通販 お歳暮静岡県みかん販売 早生・青島 約4kg S〜2L 糖度11度以上 秀品
Early or Aoshima, approx. 4kg, S-2L果物百貨店 浜中屋
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￥7,600
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Mikkabi mikan
Japanese name三ヶ日みかん
In Mikkabi, Hamamatsu, south-facing orchards, stony red soil, Aoshima mikan, and cool storage shape a sweet-tart citrus tied to Lake Hamana's north shore.
Information updated 72 days ago
3 imagesRed Soil and Winter Citrus on Lake Hamana
Mikkabi mikan begins with a clear geography: the Mikkabi area of Hamamatsu, Shizuoka, on the north shore of Lake Hamana. The fruit is Unshu mikan, often grown on warm south-facing slopes where long sun, red soil, and stone-rich drainage help build concentrated sweetness and moderate acidity. Its winter character comes through Aoshima mikan, a large, richly flavored variety that spread in the area during the Showa 30s and can be held in cool storage after harvest.
Mikkabi Beside Lake Hamana
The name Mikkabi mikan points to Unshu mikan produced in and around Mikkabi, a citrus district on the lake side of Hamamatsu. The district sits on the north shore of Lake Hamana, and JA Mikkabi works as a local agricultural cooperative around the crop. That makes the fruit's place easy to picture: orchards on the Hamana side of Shizuoka, a warm production area where citrus has become the local specialty.
Red Soil That Drains Fast
The orchards are often described through their ground before their trees: reddish soil from the foot of the Akaishi Mountains, stones mixed into the fields, and drainage that lets roots push downward. The soil is acidic and not especially fertile, a demanding condition that growers balance with soil pH management. For mikan trees, too much water can dilute sweetness; in Mikkabi, drainage, slope, and sunlight work together so fruit can concentrate sugar while keeping acidity in the taste.
From Edo-Era Citrus to Aoshima
Citrus growing in Mikkabi is traced back to the Edo period, then widened after the Meiji era as the warm climate and well-drained soil suited orchards. In the Showa 30s, Aoshima mikan spread through the area. It mattered because it brought a larger fruit, strong sweetness, rich flavor, and storage suitability, giving Mikkabi a winter variety that could keep its character beyond harvest.
Field Work Before Storage
The taste is prepared before harvest day. Growers manage soil pH, prune trees to keep them healthy, and time field work so orchards stay in steady condition. The community side is part of the work too: producers and JA staff share attention to consistent quality, while fruit is graded by size and sugar level before it moves into the next stage.
Aoshima Mikan Through Winter
Aoshima mikan suits winter because it has a somewhat thicker peel and holds up well after harvest. Storage is active care in Mikkabi; fruit is kept with humidity control, ozone, and a temperature around 5 degrees Celsius to maintain freshness. After that cool period, the fruit keeps the balance that defines the area: dense sweetness, measured acidity, and a peel suited to storage.
Fresh Segments, Juice, Dried Fruit, Jelly
Mikkabi mikan is used as fresh fruit, and the same citrus also appears as 100% juice, dried fruit, and jelly. Some fruit that falls outside parts of the grading line still carries the same flavor into processing. Dried Mikkabi mikan concentrates natural sweetness without added sugar, while juice and jelly keep the Lake Hamana-side citrus recognizable in another form.
What stays with Mikkabi mikan is the chain from place to handling: Lake Hamana's north shore, south-facing orchards, red stony soil, Aoshima fruit, grading, and cool storage. The sweetness is not an isolated taste; it comes from a citrus district where field work and postharvest care stay close to the fruit's winter season.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Recognition & registration
Where this selection is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
FAQ
What is Mikkabi mikan called in Japanese?
It is written 三ヶ日みかん in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not return the listings.
How should Mikkabi mikan be stored?
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
What is Mikkabi mikan?
Mikkabi mikan is a regional foods from Shizuoka. We compile its regional connection and characteristics against official registries, local sources, and live Rakuten listings.
Is Mikkabi mikan a good gift or something to bring home?
Most options are shelf-stable, boxed, and travel well, so they suit gifting or bringing home. Confirm the final storage and delivery terms on the Rakuten listing.
Where can I buy Mikkabi mikan?
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