Mikan (Mandarin Orange) Day
Food DaysWhat Is Mikan Day?
December 3 is "Mikan Day." The National Fruit Producers and Shippers Stabilization Council and the Ministry of Agriculture, Forestry and Fisheries established this commemorative day twice a year - on November 3 and December 3 - based on the wordplay "ii (11) mika (3) n," meaning "good mikan." The day aims to boost consumption of mikan, the quintessential winter fruit, and spread its appeal.
Types of Japanese Mikan
- Unshu mikan: Japan's most popular variety - seedless and easy to peel. In season from October to December
- Harumi, Shiranuhi, and Setoka: Late-season citrus varieties known for high sugar content. In season from January to March
- Bontan (pomelo): A large citrus with a balance of sourness and bitterness, famous from Kochi and Kumamoto
- Ponkan and Tankan: Sweet, southern-style varieties from Kagoshima and Okinawa
Mikan-Growing Regions
Japan's three major mikan-growing regions are Wakayama, Ehime, and Shizuoka prefectures. Terraced orchards on hillsides, combined with sea breezes, ample sunshine, and well-drained soil, all help boost the sweetness of the fruit. In recent years, branded high-sugar varieties such as "Beni Madonna" (from Ehime) and "Arida mikan" (from Wakayama) have become premium products fetching high prices.
Health Benefits of Mikan
- Vitamin C: A single mikan provides nearly a full day's worth of vitamin C, supporting immunity and healthy skin
- Beta-cryptoxanthin: A pigment unique to mikan being studied for its antioxidant properties and potential to help prevent osteoporosis
- Dietary fiber: Helps improve gut health and relieve constipation
Eating mikan while sitting under a kotatsu (heated table) is a beloved image of winter in Japan - one this day encourages us to cherish.