I added raw sugar to the Iyokan from Muchajoen and boiled it. Both the fruit and the peel have a good aroma that other citrus fruits do not have. It has a mild bitterness and allows you to enjoy the fragrant flavor of Iyokan. No thickening polysaccharides are added, and the pectin contained in the inner peel of citrus is used to thicken it. It has a smooth and soft texture. Serve it with bread, yogurt, and sweets. You can also enjoy it by kneading it into the dough of sweets. Cook it with spare ribs or chicken for a delicious marmalade stew. It is also recommended for adding it to cakes and as an ingredient in baking. [Low-sugar marmalade made with time and effort] The marmalade from Muchajoen is slowly boiled down over time to increase the sugar content. The best time to use is 40 to 45 degrees. It is set lower than regular marmalade. It is a so-called low-sugar marmalade. Since the amount of sugar is small, it takes time and effort to boil down and increase the sugar content. Still, the reason why we are particular about this method of making it is because we can fully feel the individuality of each citrus fruit in Muchajoen.