This is the Cleat Fruit Jelly Kirarikorori Mikan, made with Mikkabi mandarin purée from Shizuoka Prefecture. The purée is crafted using the entire mandarin, including the skin.
Each jelly measured approximately 3 cm in diameter and 2 cm in height, with a vibrant orange hue. The sugar crystals on the exterior created a dry and firm exterior while also adding a subtle sparkling effect.
Upon biting, the outer layer yielded easily to a soft jelly centre with little to no resistance—similar to thick-set jelly. As chewing continued, the sugar crystals provided a gentle crispness with a mild, neutral sweetness before the softer interior melted away, releasing an increasingly bold mandarin flavour. The taste was sweet with a lively acidity and a slight tingling sensation from the citrus oils present in the purée. While the mandarin flavour was distinct, it lacked some of the aromatic juiciness of fresh fruit, making it taste accurate but not as vibrant as expected.
This Cleat Fruit Jelly Kirarikorori Mikan contained 36 g. It was produced in Japan and purchased in Sendai, Japan in 2024.