A small mandarin you peel by hand on the kotatsu table. Much of what people casually call “mikan” in everyday conversation is satsuma mandarin 〈unshu mikan〉. That said, the word “mikan” is sometimes used more broadly for citrus relatives as well.⁰⁴

This encyclopedia first focuses mainly on Unshu mikan. Hassaku, Sanbokan, Jabara, Kinkan, and Shiranuhi are placed on a separate shelf as ‘citrus other than Unshu.’ Even though they are all related, their texture and uses are not the same.^{0405272930280931323435}

Just how much of a ‘mikan prefecture’ is Wakayama?

According to the 2025 crop, First Report from the Ministry of Agriculture, Forestry and Fisheries, Wakayama Prefecture’s mikan harvest came to 145,200 tons. Of the national total of 656,300 tons, this represented 22% of the published share, ranking first among all prefectures.⁰²

When looking at numbers, also check what exactly was counted for the ranking. The results differ between ‘mikan overall’ and ‘ordinary Unshu only.’ This does not contradict Shizuoka Prefecture’s claim of being ‘No. 1 in ordinary Unshu.’ Aligning the item categories clarifies the picture of the numbers.⁰²⁰³

Just remember this: Unshu mikan is one member of the citrus family. Don’t count all citrus as Unshu varieties.

Let’s sort names into six boxes.

Variety, maturity, production area, brand, and method are separate axes. A single mikan can carry multiple descriptions at once.^{19060807170911012021}

Two pairs of names that are especially easy to confuse

“Arida mikan” and “Arida City–certified mikan” are different things. The former is a name tied to the region and is also registered as a regional collective trademark. The latter is a certification based on a system run by Arida City. It doesn’t mean that every Arida mikan holds the same city certification.¹⁹²⁰

“YN26” and “Ki no Yurara”: YN26 is the cultivar name, while Ki no Yurara is the brand name used for fruit from that cultivar that meets certain standards. Finding two names doesn’t mean there are two additional cultivars.⁰⁹¹¹

Just remember this: ‘Which variety?’ and ‘Which production area?’ are different questions.

When it comes to knowing mikan season, the trick is to separate the time it’s picked from the tree from the time it appears on store shelves.

Wakayama’s outdoor-grown Unshu is generally harvested from September through December. On the other hand, some, like Shimotsu’s kuradashi mikan, are harvested in December, then stored and delivered from January through March. Just because it’s sold after the New Year doesn’t mean it was harvested after the New Year.⁰⁸¹⁷

The month ranges are a general outline for understanding outdoor cultivation in Wakayama.^{080717010955065758}

Greenhouse cultivation is a separate matter from these four classifications. Growing in facilities allows Unshu to be delivered in seasons different from outdoor cultivation. This does not mean there is a new variety called ‘summer mikan.’⁰⁸

And the enjoyment of citrus doesn’t end with satsuma mandarins—it continues from winter into spring, and even summer. Since “late-season satsuma mandarin” and “mid-to-late citrus” are not the same term, be sure to look across the full citrus shelf when shopping in spring.³¹³⁸

Yura Wase: A single branch that spread the name of a production area

Yura Wase is a bud sport of Miyagawa Wase discovered in Yura Town in 1985. It was registered as a variety in 1995. When you see the name, recall not just the taste but also its background as ‘a fruit connected to a single branch discovered in Yura.’¹²

YN26: The decision not to wait until it turns orange

YN26 is an extra-early Unshu that can be harvested earlier than Yura Wase. The prefecture’s revised guide indicates an optimal harvest period centered on mid-to-late September. Because harvesting is based on assessing fruit quality, remaining green on the outside alone does not indicate it is unripe.⁰⁹¹⁰

This is exactly why choosing mikan by color alone is difficult: peel color and the sweet-tartness you taste when you bite in don’t necessarily move on the same clock.¹⁰²⁰²¹

Kyuki: What was being watched for wasn’t just sweetness

Kyuki is a single-tree mutation of Mukoyama unshu discovered in 2004 in Miyahara-cho, Arida City, and was registered as a mid-season satsuma mandarin in 2014. One of its key traits is having less puffy peel (ukikawa) compared to reference varieties. Cultivar selection matters not just for flavor, but also for handling ease and the quality of the fruit as delivered.⁰⁹

Uemi: A late variety whose name gives a little joy once you can read it

‘Uemi’ is not a typo. It is a variety selected from a single-tree mutation of Owari-lineage Unshu discovered in Ide, Aridagawa Town in 2006, and registered in 2019. It is introduced as a late variety with less puffy skin compared to Hayashi Unshu and other Owari-lineage varieties.⁰⁹

Miyagawa Wase, Okitsu Wase, Mukoyama Unshu, Hayashi Unshu

Miyagawa Wase and Okitsu Wase are representative examples of early (wase) varieties. Viewing Mukoyama Unshu as a reference for medium (nakate) and Hayashi Unshu as a reference for late (okute) makes it easier to grasp the flow from autumn to winter. Mukoyama and Hayashi also have product introductions from producers within the prefecture.^06075758

Variety is the entry point for understanding a fruit’s character, but the name alone doesn’t determine the entire flavor of that box. Reading the orchard, cultivation, harvest, and sorting together makes the way of choosing more three-dimensional.^{1316380422312021}

Regional characteristics have been confirmed using materials from local governments, research institutions, and operators.^{151316381917323312373536}

Even within the same town, proximity to the sea, slope orientation, elevation, and soil and water conditions differ. Rather than concluding that “coastal areas always taste this way” or “inland areas are always sweeter,” touring production areas becomes more interesting when you look at what producers do to adapt to each location.¹³¹⁶³⁸

Just remember this: a place name isn’t a taste score — it’s a gateway to the background of how the fruit was grown.

The name “Unshu” derives from a place name in China, but the Unshu mikan as a fruit is said to have originated in Japan. In an interview with a researcher featured by the Ministry of Agriculture, Forestry and Fisheries, an explanation stating it originated on Nagashima Island in Kagoshima Prefecture is introduced.⁰⁴⁰⁵

Meanwhile, DNA-based research by NARO (National Agriculture and Food Research Organization) estimates that the seed parent of Unshu was Kishu mikan and the pollen parent was Kunenbo. This is research examining parent-offspring relationships, and it does not directly prove the place or era of origin.⁰⁵

Wakayama’s Long History and the History of Today’s Cultivars Are Separate Matters

Kishu mikan, which spread during the Edo period, and Unshu mikan, which became widespread afterward. When reading the history of the production area, keeping these two separate avoids confusion. “Over 400 years of mikan growing” and “Yura Wase was found in 1985” are both true at the same time.^12041354

The Stone-Walled Landscape Becomes a Globally Important Agricultural Heritage System

In the Arida-Shimotsu region, farmers have built stone terraces on sloped land, selected cultivars and cultivation methods suited to each site, and refined storage and shipping methods over time. In August 2025, this system was recognized by the FAO as a Globally Important Agricultural Heritage System (GIAHS) under the name “Arida and Shimotsu’s Stone-Walled Terraced Mikan Farming System.”^1354141516

The appeal isn’t just that old stone walls remain. It’s that they remain connected to the ongoing work of growing and delivering fruit today. Note that GIAHS is a separate system from UNESCO World Heritage Sites.¹³¹⁴

Pruning from winter to spring, flowers in spring, fruit set in early summer, thinning in summer, harvest from autumn to winter. Mikan trees are not cared for only during the fruiting season.⁰⁸²⁵

Reducing the Fruit Is Also Part of the Growing Work

More fruit is not necessarily better. Thinning adjusts the balance between the fruit left on the tree and the burden on the tree. Mikan trees have a tendency called “alternate bearing,” where fruiting varies significantly from year to year, so management must also look ahead to the following year.²⁵

The White Sheet on the Ground Creates an Environment for the Fruit

Mulch cultivation covers the ground with a sheet to adjust moisture and light conditions. Wakayama’s production-area materials also introduce cultivation using moisture-permeable mulch. The story of building sweetness is connected not only to sunlight but also to how water is managed.⁰⁸³⁸

However, it cannot be simplified to “the drier, the sweeter.” This is management aimed at maintaining fruit quality while protecting the tree. Also, “mulch” is the name of a cultivation technique, not a label meaning pesticide-free or organic.¹⁰¹⁶⁰⁸

Cultivar Improvement Also Works in Ways Eaters Don’t See

“Ukikawa” (puffy skin) is a condition where a gap forms between the peel and the flesh. In the breeding of Kyuki and Uemi, having less of this ukikawa is valued. Ease of transport, appearance, and condition until eaten — a cultivar’s character also includes these practical advantages.⁰⁹¹⁰

“I prefer higher sugar content.” That’s one way to choose. But even with the same number, if the acidity, aroma, juiciness, and mouthfeel of the segment membrane differ, the impression when eating changes.⁰⁴²²³¹

A Refractometer Reading Isn’t the Whole Report Card for a Fruit

Brix, commonly used for fruit juice, is an index based on a sucrose solution as its standard. Because juice also contains dissolved components other than sugar, a Brix of 12 does not necessarily mean “12g of sugar per 100g of juice.”²²

The numbers at the point of sale become useful once you read the conditions behind them: Is it a value measured piece by piece? An average of sampled fruit? A description of the whole product? Even with the same “12 degrees or higher,” check the measurement method and what it’s based on.²³²⁰

What Happens While the Fruit Waits in Storage?

In kuradashi, the fruit’s condition is managed after harvest before shipping. As acid decreases, sweetness can become easier to perceive. On the other hand, the explanation that sugar keeps being produced simply by leaving the fruit alone is not accurate.¹⁷²⁴²²

A reading getting more concentrated due to changes in moisture content is different from the amount of sugar in the fruit itself actually increasing. If you separate “the flavor becomes mellower” from “the sugar increases,” the topic of storage becomes far more interesting.²⁴²²

Selecting with Light, Without Peeling

There is also technology that estimates sugar and acid from light information without cutting the fruit. Wakayama’s Saika Technical Research Institute also introduces technology in this field. Sorting includes efforts to more reliably deliver information about the inside that cannot be known just by looking from the outside.²³

Viewing Size and Deliciousness Separately

S, M, and L are size indications. For example, according to Sowa Orchard’s explanation, S is 5.5–6.1cm in diameter, M is 6.1–6.7cm, and L is 6.7–7.3cm. What is shown here is only an example from that company’s chart.²¹

Whether you enjoy a small one many times or take your time with a larger one — size can be chosen based on preferences like these. There’s no need to judge by size alone, such as assuming “small ones are always sweet” or “large ones taste weaker.”¹⁰²⁰²¹

The Meaning of “Shu” (Premium Grade) Isn’t Always the Same

Aka-shu and Ao-shu, as explained by Sowa Orchard, are examples of that company’s appearance-based sorting. They are not necessarily selected using the same criteria or boundaries as “Shu” or “Yu” grades used by other shipping organizations.²⁰²¹

For gifts, appearance and packaging become useful conditions. For eating at home, there’s also the option of prioritizing ripeness and quantity over appearance. Once you understand what the standard means, it becomes easier to make sense of price differences.⁰⁸²⁰²¹

If You’re Unsure About a Brand, Read These Three Points

What is the cultivar? Where is the production area? What kind of sorting and certification is used?

Arida City-certified mikan combine conditions such as an average sugar content of 12 degrees or higher and acidity of 1.0% or less in sampled inspections, with sensory evaluation. This is a label meant to be understood by reading what the Arida City system actually verifies.²⁰

“Ajikoi” is a brand/product name of Sowa Orchard. It is a different name from “Aji-ichi Premium” and others. Even with similarly-sounding names, don’t lump them together — read each seller’s explanation individually.⁵⁶⁵⁹

This is not a table for ranking, but a suggestion of criteria for choosing.^102021080431

Also check that the peel has no damage or mold, and that the fruit isn’t crushed. To avoid the disappointment of ‘I bought a great brand, but ended up with too much to eat,’ pacing your consumption matters just as much as your taste preference.⁰⁸⁴¹⁴⁰

Once it arrives, open the box right away

Inspect inside the box and separate out any crushed or damaged fruit. Check the bottom layer too, being careful not to bruise the fruit. Don’t leave a tightly packed box sitting in a warm room — arrange a proper storage spot and condition.⁰⁸⁴¹

A cool, dark winter storage spot is different from a heated room

In a cool, well-ventilated spot in winter, store the fruit away from direct sunlight and heating. During hot weather, or when you can’t secure a cool spot, use somewhere like a vegetable crisper drawer, while also watching out for dryness or excess moisture. Think in terms of the actual temperature and conditions of where you’re placing it, rather than the season’s name.⁰⁸⁴⁰

The long-term storage carried out in kuradashi mikan-producing regions is a technique for managing the environment and the fruit itself. It does not mean it’s fine to leave a box at home untouched for months.¹⁷⁴⁰

The white strings don’t need to be removed — they’re edible

The white strings on a mikan are vascular bundles that carry water and nutrients to the fruit. They’re edible, so it’s fine to leave them on if you prefer. The texture of the segment membrane is also part of the fun of comparing citrus.²⁶⁰⁴³¹

Putting them on one plate makes the differences easier to see

Line up two types at the same temperature and jot down notes on sweetness, acidity, aroma, juiciness, and membrane texture. Rather than assigning scores, noting ‘when I’d want to eat this next’ turns it into your own personal mikan encyclopedia.⁰⁴³¹

Shiranui and Dekopon: Two Names That Don’t Mean the Same Thing

Shiranui (written as ‘shiranuhi’ in NARO’s notation) is a cultivar whose parents are Kiyomi and Nakano No. 3 ponkan. Dekopon is a brand name associated with this fruit. Beyond conditions such as a Brix of 13 degrees or higher and an acidity of 1.0% or lower, there are also rules governing use of the name.²⁷²⁹³⁰

The bump on top catches the eye, but appearance alone doesn’t determine the brand or the taste.

Setoka: Looks Like a Relative of Unshu, But Has a Different Lineage

Setoka’s parents are (Kiyomi × Encore No. 2) and Murcott. It’s a hybrid cultivar we’d like to introduce separately from the list of Unshu cultivars. Viewing it as a citrus to enjoy for its thin peel and flesh texture widens your options at the store.²⁸

Haruki: Same Parent Combination as Shiranui, But a Different Fruit

Haruki, bred by Wakayama Prefecture, also has Kiyomi and Nakano No. 3 ponkan as parents. It ripens in March and is described as having a crisp texture. Different personalities can emerge from the same parent combination — that’s the kind of discovery a citrus family tree offers.⁰⁹

Hassaku: Prized for the Bite of Each Segment More Than Its Juice

Hassaku’s appeal lies in its firm-textured flesh, tartness, and slight bitterness. Rather than lumping it together with juicy citrus as ‘big and full of juice,’ it’s a fruit best enjoyed for the feel of biting into a single segment. In Wakayama, this leads into introductions of growing areas such as around the Kinokawa River.³²³³³¹

Sanbokan: Behind the Name, an Old Wakayama Story

According to Yuasa Town, there’s a tradition that the name Sanbokan comes from the fruit being presented as a gift placed on a sanbo (a traditional offering stand). It’s an entry point for savoring a local story, somewhat different from a modern cultivar comparison.³⁴

Jabara: Making the Most of Its Sourness, Not Its Sweetness

Jabara from Kitayama Village is a citrus best appreciated for uses that make the most of its sourness, such as juice, ponzu, and beverages. Rather than judging it by ‘how sweet it is’ the way you would Unshu, keeping an open mind widens the ways it can pair with cooking.³⁵³⁶

Kumquat: Turned Into a Kushimoto Confection That Showcases the Fruit

Gihei in Kushimoto makes ‘Washi no Shorasan,’ using kumquats from Kashino. It’s a confection combining ogura yokan (sweet bean jelly) and murasame (a steamed cake), showing how the fruit is transformed into a local sweet.³⁷

Reading Up on the Cultivar and Method Makes Juice Interesting Too

Sowa Fruit Farm describes a juicing method that removes the peel but includes the inner membrane. The processing method, the fruit used, and the juice labeling are each separate pieces of information. In a form different from fresh fruit, you can still taste the region’s ingenuity.³⁹

The use of daidai (bitter orange) for ponzu, as introduced in Nishimuro, is another part of the food culture that brings sourness into cooking.³⁸

As ideas from our editorial team for ways to enjoy it, you might try adding satsuma mandarin segments to a salad, mixing a small amount of the juice into a dressing, or serving it alongside yogurt. These aren’t introductions to traditional dishes or tested recipes, but simply suggestions for expanding enjoyment at home.

Beyond just mikan picking, you can learn the history, view exhibits, taste at a farm cafe, or look for names at a direct-sales stand. Deciding on one purpose makes it easier to plan your trip.

These are candidates whose information was verified through official sources from the facilities, stores, and municipalities. This is not a firsthand account of an on-site visit.^{35363742434445534647484964}

One Theme per Area

In Arida-Yuasa, one approach is to learn the background at a museum before heading to a farm café. In Kinokawa, you could combine a direct-sales stand with mikan picking. In Tanabe-Kamiakizu, you might view an exhibition first, then consult about a farming experience suited to the season.^{42434445534647484964}

Don’t think of Kushimoto or Kitayama as being ‘right nearby’ all of these places — treat them as a separate day or a separate trip theme. When spreading out the map, the trick is to decide first what you want to savor that day, rather than adding more destinations.^4245463537

Farms and the stone-walled terraced orchards are also workplaces for the people who tend them. The scenery visible from the road is separate from orchards you’re allowed to enter. Follow the guidance and instructions of the managers for viewing and photography, and choose gear suited to the slopes and footing for harvest experiences.