Ryohin Keikaku Co., Ltd. (Bunkyo-ku, Tokyo; President: Shimizu Satoshi) will begin releasing three types of “Salty Peel Chips” made from the peels of citrus fruits after the juice has been squeezed at MUJI stores and online stores from Wednesday, May 21st.
MUJI develops sweets that focus on ingredients and manufacturing methods. This year, they made “Salty Peel Chips” using the peels of Setouchi lemons, Ehime Natsumikan mandarins, and Tosa Buntan mandarins after squeezing their juice, and vacuum frying them.
The vacuum frying method is a method of creating a vacuum inside the fryer and efficiently frying and drying food at low temperatures, resulting in a crispy texture while preserving the color and flavor of the ingredients.
By using the peels after squeezing the juice, every last bit of fruit is used. To bring out the sourness and bitterness of the peels, they are sprinkled with salt to create a simple flavor.
The raw material for “Salty Peel Chip Tosa Buntan” is non-standard Tosa Buntan, which has previously been discarded due to its elongated shape and small size.
In addition, the “dried fruit” made from domestic fruits, which was well received last year, and the “fruit agar mochi” made from scraps from the manufacturing process of dried fruit will be re-released with new flavors.
The “Salty Peel Chips (Setouchi Lemon, Ehime Natsumikan, Tosa Buntan)” come in 12g packages and are all priced at 290 yen (tax included, same below). The “Dried Fruits (Setouchi Lemon, Kiyomi Orange, Hassaku)” come in 35g packages and are priced at 290 yen. The “Fruit Agar Mochi (Lemon, Kiyomi Orange, Hassaku)” come in 45g packages and are priced at 190 yen.
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