Natsu-mikan gashi (Summer Mandarin Orange candy) ｜ Our Regional Cuisines

1. Peel the outer skin thinly using a peeler.

2. Cut the peeled skin into quarters and then slice it into approximately 1cm (0.4 inches) widths.

3. Boil the sliced skin in plenty of water, changing the water 2-3 times until the skin becomes soft. Once the skin can be easily cut with your fingers, soak it in cold water.

4. Change the water once and let it soak overnight.

5. Drain the water and measure the quantity. In a pot, add sugar, which is the same weight as the peel or 80% of the weight, in three parts. Cook over low heat until the white part of the mandarin peel becomes translucent.

6. Strain the cooked mandarin peel to remove excess syrup.

7. Cool by fanning with a fan. Once cooled to a certain extent, dust with granulated sugar. Shake off any excess sugar through a strainer.

8. Place parchment paper, spread the peel neatly on it, and arrange it. Dry it with a fan.

9. When it's completely dry, it's done.