Muchajoen, a citrus producing area along the coast of Shikoku and Ehime, has taken root in the community and has been working to create an ecological agricultural community. This jelly is made by adding domestic raw sugar, powdered agar, and konjac powder to the juice of Onshu tangerines and lemons from Muchajoen, and then loosely hardened. It is easy to carry around and can be drunk immediately. For breakfast or snacks, for home parties and field trips. We were particular about bringing out the flavor of citrus itself. "Onshu tangerines" are made by adding lemon juice to ripe Onshu tangerines to create a well-balanced sweetness and sourness. Cool thoroughly before serving. It is also delicious to freeze in the freezer for about 3~4 hours and then make it into a sherbet.