Matière premièreIngrédients alimentaires

Unshū Mikan (Satsuma Mandarin)

温州みかん (温州みかん)

Pourquoi sourcer au Japon

~40% of Japanese citrus volume is unshū mikan; mature cultivation, processing, and chinpi Kampo supply chains established.

Spec clé

Brix 10-12; acidity 0.7-1.0%; chinpi (dried peel) used in Kampo; hesperidin-rich peel extracts for cosmetic use.

Produit fini typique

Fresh-fruit retail, juice retail, chinpi Kampo herbal, cosmetic peel extracts.

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
100 kg fresh; 10–50 kg juice / peel
Délai typique
4–8 weeks
Régions d'origine
Wakayama (largest), Ehime, Shizuoka, Kumamoto
Catégorie
Ingrédients alimentaires
Saison de récolte
October – February
Statut réglementaire au Japon
Food product; cosmetic JSCI listed for peel extract; chinpi Kampo
Nom INCI
Citrus Unshiu Peel Extract
Nom japonais
温州みかん
Romaji
温州みかん

À propos de cet ingrédient

The Satsuma mandarin — Japan's most-cultivated citrus by volume (~40% of all Japanese citrus production). Wakayama, Ehime, Shizuoka, and Kumamoto dominate. Distinguished by seedlessness, easy-peel rind, and refreshing sweet-tart balance. Beyond fresh fruit, mikan peel (chinpi) is a classical Kampo herbal raw material with long medicinal history; the peel is also extracted for cosmetic applications. The 'Satsuma' name reflects the variety's introduction to the West from Satsuma province (Kagoshima) in the late 19th century.

Statut réglementaire

JaponFood product; cosmetic JSCI listed for peel extract; chinpi Kampo
Union européenneFood import; CosIng listed
États-UnisGRAS; FDA Prior Notice; MoCRA cosmetic use
ChineGACC food facility registration

Fournisseurs japonais

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