Candied iyokan peel from Ehime Prefecture: a different variety of Japan's beloved winter citrus, sweeter and juicier than yuzu with a gentle mandarin warmth.

• Iyokan explained: A Japanese mandarin-orange hybrid with a sweet, juicy character and mild bitterness — less about aroma than yuzu, more about rounded, approachable citrus flavor.
• Ehime Prefecture: Japan's premier citrus-growing region, where long farming traditions preserve the aromatic intensity that makes each variety distinct.
• Beet sugar candying process: KANKITSU LABO's method keeps the sugar fully adhered and the peel dry rather than sticky — precise enough that the citrus character stays front and center.
• Nothing artificial: Iyokan, beet sugar, millet jelly, and ascorbic acid only; the fruit's natural character is the product.

For the adventurous confectionery lover and the curious home cook; a Japanese citrus experience that works equally well as a snack, a baking ingredient, or a cocktail garnish.

Origins

Iyokan is one of Japan's most widely grown winter citruses, named after Iyo Province (now Ehime Prefecture), where it has been cultivated since the late 19th century. Sweeter and less astringent than many Japanese citruses, it became a staple of the New Year season and is still exchanged as a seasonal gift across the country. Ehime Prefecture, on Shikoku island, is Japan's most prolific citrus-growing region, producing dozens of varieties across a landscape shaped by mild winters, abundant sun, and generations of specialist citrus farmers.

Taste: Sweet, Citrusy, Light.
Texture: Chewy.

How to enjoy

• Eat straight as a snack alongside a piece of dark chocolate
• Chop finely and fold into scones, madeleines, or shortbread
• Use as a cocktail garnish or drop into a gin and tonic

Details

• Size: 1.05 oz (30g)
• Key ingredients: Iyokan, beet sugar, millet jelly, ascorbic acid
• Dietary notes: Vegan, gluten-free, no artificial additives
• Allergens: None declared
• Storage: Store in a cool, dry place; shelf-stable 12–24 months