Hyokan is a mandarin orange with an impressive vertical characteristic shape. It is a variety that has been made in detail since ancient times, even in the middle of the bundan. The peel of the gourd orange is soft and thick, making it a perfect ingredient for marmalade. It has a moderate citrus aroma and bitterness, and is a marmalade with a gentle flavor with little acidity. Like the marmalade of Muchajoen, it is slowly cooked with only thinly sliced peels, juice and raw sugar. The aroma and sweetness of the gourd orange are well alive. It is also characterized by the fact that no thickening polysaccharides are added, and it is thickened with pectin contained in the inner skin of citrus. Spread it on croissants and sprinkle it with cinnamon powder to make it look like apple pie. The mild sweetness with little bitterness can be made into marmalade tea with black tea. [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.