A rich, powerful taste, long in the mouth delights the tastebuds of sweet-flavour amateurs.
Flash pasteurised cold, mikan juice should be tasted well chilled with a little water to reduce the fruitiness!
Mikan juice invites itself into your aromatic stock bases and pastry recipes like macaroons, pastry creams and bavarois, mousses…
The passion for fruit
Since 1897, citrus fruit from the groves of Ito farm, in the heart of Wakayama province, send the tastebuds of Japanese connoisseurs into raptures. Grown on south facing terraced fields helped on by 100% natural fertilizers, they take advantage of the maximum amount of sunshine giving them their particularly juicy and tasty characteristics.
The best of juice
At Ito farm, production based on concentrated fruit juice quite simply isn't allowed! Without colour, preservative nor additives, the Japanese citrus fruit juice and marmalade – yuzu, mikan, amanatsu, sudachi, daidai and lemon – are made with the first press, hand pressed, which gives the fruit an intense fragrance and absolute freshness.
Production secret :
Since it was founded at the end of the 19th century, Ito farm has developed a unique and original pressing method which is largely responsible for the taste. While its competitors press the whole fruit (with the peel) or heat it to peel it more easily, Ito farm cut the fruit into two, place it on a hemispheric mould and collect the juice by gently pressing it with another hemispheric bowl. The juice thus collected is immediately put into a cool place to keep all the flavour and nutritional qualities.
For everything you want to know about Ito farm fruits, download the PDF file (11ko).