High quality mikan – a harmony of sweet and sour

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A common winter scene of Japan is a bowl of mikan placed on top of a kotatsu table. Atsumi Peninsula, with its long daylight hours, is suitable for growing mikan that are sweet yet have a hint of sourness. Because greenhouses intercept rain and maintain a dry environment for fruits until maturation, they enable production of high-quality mikan.

Message from a grower

Mikan Grower / Tahara City / Mr. Hiromi Suzuki


We producers get together once a week to discuss over various issues such as fruit colors and temperature control.
The amount of agrichemicals we use is our biggest concern. Because it is something people put directly into their mouths, we stress the safeness of our products.