Season arrives from Ehime [The 'eating juice' that quenches early summer thirst] Tree-ripened 'Kawachi Bankan'—a mysterious fruit born by chance is now on sale directly from the farm
TeN Co., Ltd.'s online shop 'Imikoto Marche' has launched sales of the rare, tree-ripened, and wax-free summer citrus 'Kawachi Bankan', grown by the veteran farm Kajibou in Ehime.
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- 📰 Published: April 23, 2026 at 18:20
- 🔍 Collected: April 23, 2026 at 10:01
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'Imikoto Marche', an online food shop operated by TeN Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; CEO: Yoshinori Hirose), has started selling the rare summer-limited variety 'Kawachi Bankan'.
Delivered directly from the production area with farm-fresh quality, it is meticulously grown by 'Kajibou', a farm in Ehime Prefecture dedicated to citrus cultivation, strictly adhering to 'no wax and low pesticide' methods. It is an excellent gem perfect as a reward for yourself or as a gift for Mother's Day and Father's Day.
■ Kawachi Bankan, also known as the Japanese grapefruit
Kawachi Bankan is a domestic citrus that reaches its peak season from early summer to summer, mainly produced in Ehime and Kumamoto Prefectures.
While its appearance resembles a grapefruit, it has less bitterness and features a refreshing sweetness and abundant juice, earning it the nickname 'Japanese grapefruit'.
The flesh is soft and juicy, and it has gained popularity as an ideal fruit for the hot season because it can be enjoyed not just by eating, but almost like drinking juice.
◆ 3 Mysteries surrounding Kawachi Bankan ◆
1. The romance of being an 'accidental product'
The history of Kawachi Bankan began with a 'single tree growing wild' in a farmer's yard.
It is not a selectively bred variety intentionally crossed by humans, but a mutant species born by chance in nature.
A miraculous balance that couldn't be created even if aimed for—its rarity has made it a beloved, premium early-summer citrus representing Japan today.
2. The mystery of the citrus 'with too many names'
When talking about Kawachi Bankan, one cannot ignore its 'multitude of names'. In fact, no other fruit has as many aliases as this citrus.
Once you look into markets or supermarkets, you will find it lined up under surprisingly different names depending on the region or brand.
List of main regional names and brand names for Kawachi Bankan
Notes
*This list organizes the main regional names and brand names used for Kawachi Bankan.
*The 'Main regions' indicate the areas where the name is primarily used and distributed, and does not comprehensively cover all production areas.
*The notation is organized based on common distribution names and regional designations.
Why are the names so different?
Normally, a new variety is unified under a registered name. However, due to the special origin of Kawachi Bankan being 'accidentally found in a farmer's yard' (mutation), it has a history where producers in various regions competed to give it unique names and grew it with care.
It is the result of being loved as a local brand.
3. Delicious three times in one season. Taste changes depending on the time
Kawachi Bankan shows different expressions depending on the time it is delivered. This change is the biggest reason why it fascinates repeat customers.
April - May (Early stage): Dripping juice! A jelly-like texture with fresh acidity.
June - July (Peak season): The balance of sweetness and acidity reaches its climax. Truly an 'eating juice'.
August onwards (Late stage): The flesh tightens, creating a 'crumbly and crispy' texture with distinct grains. A rich flavor with condensed sugar content.
■ [Tree-ripened x No wax] The luxury of enjoying every last drop and every piece of peel
The biggest reason why Kajibou's Kawachi Bankan is praised as 'eating juice' lies in 'tree-ripening', where nutrients are stored on the tree until just before harvest. Generally, fruits prioritizing distribution are harvested early, but by letting them overwinter on the tree and bathe in plenty of spring and summer sun, the sharp edges of acidity are removed, drawing out a 'mellow sweetness' to the utmost limit.
Furthermore, because Kajibou uses 'no wax and reduced-pesticide cultivation', we deliver them in a form close to nature, without using the fungicides or glossing agents common in imported citrus. A major feature of this is that you can safely enjoy not only the flesh but also the 'peel'.
The whole-fruit deliciousness with 'nothing to throw away' is realized precisely because no effort was spared in growing it. Please experience the difference in safety and freshness that only direct-from-farm can offer.
▼ Click here to purchase products
- Ehime Prefecture Kajibou's Kawachi Bankan (1.5kg)
Click here for details
- Ehime Prefecture Kajibou's Kawachi Bankan (3kg)
Click here for details
■ Cultivated by 'Kajibou', a long-established farm in Ehime with over 50 years of history
The 'Kawachi Bankan' sold this time is grown by 'Kajibou', a veteran farm that has continued citrus cultivation in Ehime Prefecture for over 50 years.
Ehime Prefecture, known as the Citrus Kingdom, is one of Japan's leading production areas blessed with a warm climate and abundant sunshine.
At 'Kajibou', taking advantage of these natural conditions, they carefully assess the state of each fruit and meticulously nurture them.
Utilizing reduced pesticides and organic fertilizers. They have protected the creation of 'mandarins that anyone can eat with peace of mind' for many years. After confirming full ripeness on the tree, harvesting and sorting are also carefully done by hand.
Producer's thoughts and commitments
[Kajibou / Takao Kajitani]
Kaji
Delivered directly from the production area with farm-fresh quality, it is meticulously grown by 'Kajibou', a farm in Ehime Prefecture dedicated to citrus cultivation, strictly adhering to 'no wax and low pesticide' methods. It is an excellent gem perfect as a reward for yourself or as a gift for Mother's Day and Father's Day.
■ Kawachi Bankan, also known as the Japanese grapefruit
Kawachi Bankan is a domestic citrus that reaches its peak season from early summer to summer, mainly produced in Ehime and Kumamoto Prefectures.
While its appearance resembles a grapefruit, it has less bitterness and features a refreshing sweetness and abundant juice, earning it the nickname 'Japanese grapefruit'.
The flesh is soft and juicy, and it has gained popularity as an ideal fruit for the hot season because it can be enjoyed not just by eating, but almost like drinking juice.
◆ 3 Mysteries surrounding Kawachi Bankan ◆
1. The romance of being an 'accidental product'
The history of Kawachi Bankan began with a 'single tree growing wild' in a farmer's yard.
It is not a selectively bred variety intentionally crossed by humans, but a mutant species born by chance in nature.
A miraculous balance that couldn't be created even if aimed for—its rarity has made it a beloved, premium early-summer citrus representing Japan today.
2. The mystery of the citrus 'with too many names'
When talking about Kawachi Bankan, one cannot ignore its 'multitude of names'. In fact, no other fruit has as many aliases as this citrus.
Once you look into markets or supermarkets, you will find it lined up under surprisingly different names depending on the region or brand.
List of main regional names and brand names for Kawachi Bankan
Notes
*This list organizes the main regional names and brand names used for Kawachi Bankan.
*The 'Main regions' indicate the areas where the name is primarily used and distributed, and does not comprehensively cover all production areas.
*The notation is organized based on common distribution names and regional designations.
Why are the names so different?
Normally, a new variety is unified under a registered name. However, due to the special origin of Kawachi Bankan being 'accidentally found in a farmer's yard' (mutation), it has a history where producers in various regions competed to give it unique names and grew it with care.
It is the result of being loved as a local brand.
3. Delicious three times in one season. Taste changes depending on the time
Kawachi Bankan shows different expressions depending on the time it is delivered. This change is the biggest reason why it fascinates repeat customers.
April - May (Early stage): Dripping juice! A jelly-like texture with fresh acidity.
June - July (Peak season): The balance of sweetness and acidity reaches its climax. Truly an 'eating juice'.
August onwards (Late stage): The flesh tightens, creating a 'crumbly and crispy' texture with distinct grains. A rich flavor with condensed sugar content.
■ [Tree-ripened x No wax] The luxury of enjoying every last drop and every piece of peel
The biggest reason why Kajibou's Kawachi Bankan is praised as 'eating juice' lies in 'tree-ripening', where nutrients are stored on the tree until just before harvest. Generally, fruits prioritizing distribution are harvested early, but by letting them overwinter on the tree and bathe in plenty of spring and summer sun, the sharp edges of acidity are removed, drawing out a 'mellow sweetness' to the utmost limit.
Furthermore, because Kajibou uses 'no wax and reduced-pesticide cultivation', we deliver them in a form close to nature, without using the fungicides or glossing agents common in imported citrus. A major feature of this is that you can safely enjoy not only the flesh but also the 'peel'.
The whole-fruit deliciousness with 'nothing to throw away' is realized precisely because no effort was spared in growing it. Please experience the difference in safety and freshness that only direct-from-farm can offer.
▼ Click here to purchase products
- Ehime Prefecture Kajibou's Kawachi Bankan (1.5kg)
Click here for details
- Ehime Prefecture Kajibou's Kawachi Bankan (3kg)
Click here for details
■ Cultivated by 'Kajibou', a long-established farm in Ehime with over 50 years of history
The 'Kawachi Bankan' sold this time is grown by 'Kajibou', a veteran farm that has continued citrus cultivation in Ehime Prefecture for over 50 years.
Ehime Prefecture, known as the Citrus Kingdom, is one of Japan's leading production areas blessed with a warm climate and abundant sunshine.
At 'Kajibou', taking advantage of these natural conditions, they carefully assess the state of each fruit and meticulously nurture them.
Utilizing reduced pesticides and organic fertilizers. They have protected the creation of 'mandarins that anyone can eat with peace of mind' for many years. After confirming full ripeness on the tree, harvesting and sorting are also carefully done by hand.
Producer's thoughts and commitments
[Kajibou / Takao Kajitani]
Kaji