Description
Kinkan has long been known as a natural cold remedy. In Miyazaki Prefecture, kumquats are cultivated widely from the north to the south of the prefecture, and the production volume of kumquats is the highest in Japan. The fruit is large, very sweet, and has almost no peculiar bitterness.Â
In the warm climate of the southern island of Miyazaki, the kinkans are exposed to plenty of sunlight and harvested only after they have fully ripened on the tree about 210 days after flowering. Kinkans with a sugar content of 16 or more are called “Tatamama”.
Crunchy and firm to the bite, its aromatic flavor when fully ripe can be experienced during its season from February to March. Kinkan is often made into preserves and jams, like the recipe below:
https://www.lafujimama.com/2010/03/kinkan-kanro-ni-japanese-candied-kumquats-panna-cotta/
Country of Origin: Miyazaki prefecture, Japan
Nutrition facts: Great Source of A & C, Copper, Iron, Magnesium, Manganese, Calcium and Fiber.
Health Benefits:
– Rich in antioxidants
– High in fiber that prevents constipation and toxin accumulation
– Strengthen immune system & lowers risk of cancers and chronic diseases such as diabetes
– Prevents macular (eye muscle) degeneration in aging
– Protects against osteoporosis & asthma
– Reduces high cholesterol levels
– Aids in weight loss
– Boosts skin, teeth, and hair health
[fbshare type=”button” width=”100″]
