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🐝 Supplier / Place Of Origin：Japanese Organic Food Series / Japan
🔖 Certification：
🌱 Producer Introduction：
We will deliver safe and secure foods that are attracting attention in the modern society where health consciousness is increasing,such as organic and food additive-free, as much as possible to the dining table not only in Japan but also around the world.
✈️ We deliver carefully selected Japanese ingredients to local health-conscious people through local supermarkets and shops as well as overseas Japanese food specialty stores and Japanese restaurants. In addition to processed foods, we will guide you to fresh fruits and vegetables, meat and seafood in a form that meets local needs.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：
Chinese Name：椪柑 | 柑仔
Other Names：Ponkan | Chinese Honey Orange
Product Description：It has characteristic bumps, is seedless, and has a thick peel that can be easily picked by hand. The taste of Chinese honey orange is considered less sour, as well as sweeter and stronger, than that of an orange. A ripe tangerine is firm to slightly soft, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is thin, with little bitter white mesocarp. All of these traits are shared by mandarins generally. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States.
In Taiwan, the supply period of ponkan is from October to January and February of the following year. October to December is the production period of "Green Ponkan", and the main production areas are concentrated in Tainan and Chiayi. January to April is the supply period for "stored tangerines". They are harvested in January and stored until April. The main production areas are Taichung and Miaoli. There is plenty of sunshine in the Jianan area, and the ponkan peel is still green in early October, but it has become slightly sweet. At this time, the harvest and supply are "Green Ponkan". Green ponkans are not easy to store and can only be supplied until December. In the central region, the sunshine is not as sufficient as that in the south. Ponkans have a longer growth period. When they are ripe, the peel is orange-yellow, with moderate sweetness and sourness.
Variety：Ponkan (Chinese honey orange), Unshu mikan, Tangier, Morocco, Murcotts, Moragne
Supply Season：The main production period is from November to March of the following year, and Hong Kong is supplied throughout the year.
Storage Method：
#Should Be / Avoided：
*Edible Compatibility：
Cooking Skills：
Notes：
Dish：
Supply Period： The Main Production Period Is From November To March Of The Following Year, And Hong Kong Is Supplied Throughout The Year.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (I will have organic farms). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals Sand and pesticide.
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.
