Raw material / 原材料Food ingredients

Iyokan (Ehime Citrus)

伊予柑 (伊予柑)

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Why source from Japan

Ehime's 90%+ production share; integrated cooperative cultivation and processing infrastructure for Japanese citrus retail.

Key spec

Brix 11-13; acidity 0.9-1.2%; juice 35-40%; medium-easy peel.

Typical end-product

Fresh-fruit retail, premium juice for hospitality, citrus-positioned wagashi.

At a glance

Suppliers listed
Phase 1 onboarding in progress
Typical MOQ
100 kg fresh; 10–50 kg juice / processed
Typical lead time
4–8 weeks
Regions of origin
Ehime (>90%)
Category
Food ingredients
Harvest season
January – March
Japan regulatory status
Food product; Ehime regional brand
Japanese name
伊予柑
Romaji
伊予柑

About this ingredient

Mid-size sweet-tart citrus (Citrus iyo) almost entirely produced in Ehime Prefecture (>90%). Eating quality balances sweetness (Brix 11-13) with refreshing acidity, and the peel is medium-easy. Iyokan is one of Japan's three most-cultivated citruses by volume (after unshu mikan and dekopon). Substantial fresh-fruit retail and processed-juice supply for both domestic and Asian export. Distinct from sweeter dekopon and tarter kabosu / sudachi varietals.

Regulatory status

JapanFood product; Ehime regional brand
EUFood import
United StatesGRAS; FDA Prior Notice
ChinaGACC food facility registration

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Japanese suppliers

Phase 1 manufacturer onboarding is in progress. If you are actively sourcing this ingredient and would like to be introduced to candidate Japanese producers, send an inquiry and our team will return with options.

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Last updated: 2026-05-05

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