Fruit
Iyokan
伊予柑 いよかん iyokan
Also known asiyokan, mikan
At its best in Jan, Feb
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Eaten fresh
The rind is thick but peels by hand; strongly fragrant.
Juice
Pressed, it gives a deep, reddish orange.
Marmalade
The fragrant peel is finely shredded and cooked.
Dressing
Juice mixed with oil and vinegar, for a chicken salad.
How to choose
A taut rind of deep reddish orange and a fruit that feels heavy.
Storage
Keep at cool room temperature. In a warm room, bag it and put it in the vegetable drawer.
Main areas
Good to know
Found in Yamaguchi in the Meiji era, it took its name after spreading in Ehime, the old province of Iyo. Ehime now grows most of Japan's crop. The main type today is Miyauchi Iyokan, a bud sport found in Matsuyama in the 1950s.
