About Japanese Citrus
Japan is home to one of the most diverse citrus cultures in the world.
From everyday fruits like mikan to premium varieties such as Dekopon and Setoka,
Japanese citrus is known for its sweetness, fragrance, and easy-to-eat texture.
Japan’s Unique Citrus Culture
Citrus fruits are deeply connected to daily life in Japan. During winter, it is common for families to eat mikan while relaxing under a heated table called a kotatsu. Citrus fruits are also widely used in desserts, drinks, and traditional cuisine.
Japan grows more than 80 citrus varieties, ranging from everyday fruits like mikan to premium varieties such as Setoka and Dekopon.
Over many decades, Japanese farmers and researchers have developed numerous citrus varieties by carefully crossing different fruits to improve sweetness, aroma, and texture.
Major Citrus Growing Regions in Japan
Japan’s citrus fruits are mainly grown in warm coastal regions with plenty of sunshine and well-drained hillsides.
- Ehime – One of Japan’s largest citrus producing regions
- Wakayama – Famous for high quality mikan
- Kumamoto – Birthplace of Dekopon
- Hiroshima – Known for Setoka and other premium citrus
- Shizuoka – A historic citrus growing area
What Makes Japanese Citrus Special?
- 🍊 Exceptional sweetness
- 🍊 Balanced acidity
- 🍊 Easy-to-peel skin
- 🍊 Often seedless
- 🍊 Carefully cultivated for flavor
Many premium Japanese citrus varieties are grown with great attention to quality, resulting in fruits that are both beautiful and delicious.
Popular Japanese Citrus Varieties
Explore some of the most popular citrus fruits grown in Japan:
Japanese Citrus Season
Most Japanese citrus fruits are harvested between autumn and spring.
To learn when each variety is available, see our complete
Japanese Citrus Season Calendar.