These are four kinds of dried citrus fruits from a farmer who grows 75 kinds of rare citrus fruits in a citrus orchard in the nature-rich satoyama of Fujieda City, Shizuoka Prefecture.
The citrus harvested at this citrus farm is characterized by its firm sweetness, aroma, and intense flavor, with some citrus fruits having a sugar content of over 17 degrees. No disinfection is used, so you can eat the whole peel without worry.

Citrus fruits used for dried fruits are basically out of standard or "B" citrus. We ask a local company to dry citrus fruits that are in trouble because they have no place to go, using a microwave decompression dryer.

---About the microwave decompression dryer...
Microwave decompression dryer is a dryer that heats citrus fruits by microwave after decompressing the inside of the drying oven to a near-vacuum condition.
In a near-vacuum condition, the boiling point of water drops to nearly 40°C, compared to 100°C at atmospheric pressure.
Therefore, the water content of the raw material evaporates above the boiling point during drying, but the actual temperature is as low as about 40°C, so the material is not boiled.
Due to this effect, the ingredients that are not destroyed at the set temperature remain intact without losing color or aroma.
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～Four types of citrus fruits harvested from the same plantation are available
Bergamot
Red Lemon
Southwest Hikari
Shiranui