To conclude a memorable day in Ehime Prefecture, we asked our dear friend Chef Yubaco to create several dishes highlighting local vegetables and seafood from the Setonaikai Kyo Market, as well as kankitsu from Kai, a young leader in Ehime Prefecture’s farming industry.

For this gathering, we invited Kai, our manufacturing partners, local students from Ehime Prefectural College of Agriculture, members from the Ehime Prefectural Office, a Kankitsu Sommelier, and local Ehime Prefecture influencers. Our hope for this night was to open everyone's eyes to the culinary magic involving kankitsu and to provide an opportunity for us all to share our passion and love for these citrus fruits. We also aimed to foster the understanding that many key individuals in different roles share the same vision: to spread and preserve the scrumptious flavors of KANKITSU.

甘平とかぶのなます・Kanpei and Turnip Vinegared Salad
"Kanpei" is a Japanese native citrus fruit primarily grown in Ehime Prefecture. It is significantly sweeter than many other citrus varieties and has a low level of acidity. Some describe its flavor as having hints of mandarin orange with a more concentrated and sophisticated profile.

The salad was topped with local basil, tomato, vinegar, and KANKITSU LABO’s Dry Candied Yuzu Peels, which are also made in Ehime Prefecture!

伊予柑と鯛のカルパッチョ・Iyokan and Sea Bream Carpaccio
"Ehime Prefecture boasts one of the highest sea bream catches in Japan, and this fish is a beloved ingredient in many local dishes. The carpaccio featured this local favorite, sea bream, alongside the star of our trip, Iyokan citrus, and was finished with local red and black peppers and fresh herbs.

紅マドンナと生ハムのサラダ・Beni Madonna and Prosciutto Salad
"Beni Madonna" is another Japanese native citrus fruit primarily grown in Ehime Prefecture.

It boasts a very high sugar content, making it remarkably sweet, and another defining characteristic is its incredibly soft, almost jelly-like flesh that practically melts in your mouth, significantly enhancing the eating experience. It was paired with local arugula and Japanese mustard greens, and topped with Matsuyama-Age (松山揚げ), a local specialty from Matsuyama City in Ehime Prefecture consisting of thinly sliced deep-fried tofu, prosciutto, and edible flowers.

タコス　みかん風味　クリームチーズと数の子・Mikan Flavored Tacos with Cream Cheese and Herring Roe
Homemade taco shells, infused with local Mikan (Japanese tangerine) powder, formed the base for a delicate and eye-opening dish. This was topped with cream cheese mixed with herring roe, creating a surprising combination of flavors and textures. The presentation was further enhanced with Dry Candied Iyokan Peels, fresh Iyokan segments, and fragrant basil leaves.

The night was more than just a gathering; it became a meaningful experience for everyone there. Guests really enjoyed Chef Yubaco's delicious food, which showed how versatile kankitsu can be. Talking with other kankitsu fans was easy, and they shared their thoughts and love for the fruit. New ideas came up as people connected over their shared passion. It was clear that everyone felt a bond because of their love for kankitsu. The evening helped everyone see that many different people – farmers, chefs, and others – all care about keeping kankitsu special and sharing it with more people. Sharing a meal together turned into a strong feeling of community and a promise to keep enjoying these wonderful fruits.