Candied kawachi bankan peel from Ehime Prefecture: Japan's answer to grapefruit, mildly sweet and low-acid with a clean, pale bitterness.

• Kawachi Bankan explained: Often called "Japanese grapefruit," kawachi bankan is larger, milder, and less acidic than Western grapefruit — delicate rather than sharp, with a subtle floral edge.
• 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: Kawachi bankan, 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

Kawachi Bankan was discovered growing wild in Kumamoto Prefecture in the early 20th century and has since become a specialty of Ehime's citrus farmers, who prize it for its unusually mild character among Japanese citruses. Its low acidity and gentle bitterness make it one of the more approachable varieties for Western palates encountering Japanese citrus for the first time. 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: Citrusy, Light, Bitter.
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
• Borderless Bite: Snack with some Sal de Ibiza Rose Salt Chips for a floral and savory combo with these subtly sweet and slightly bitter confections.

Details

• Size: 1.05 oz (30g)
• Key ingredients: Kawachi bankan, 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