Talk:Mikan

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Contents 1 Contradicting Terms 2 Why is amanatsu mentioned? 3 clementines 4 I got a question? 5 Chinese/Korean name 6 Species 7 Canning

[edit] Contradicting Terms

The characters for the Japanese and Chinese names are the same- the Japanese use the Chinese name. Therefore the two languages cannot have differing "literal" translations as the article quite ignorantly insists. Specifically, the Japanese "literal" translation of the name is incorrect, and looks very strange when you see the Japanese and Chinese names are exactly the same. BOTH the Japanese and Chinese names mean Wenzhou honey citrus. —Preceding unsigned comment added by 133.19.126.5 (talk) 04:01, 23 April 2008 (UTC)

I noticed the suggestion for merge with the Satsuma_(fruit) page but that doesn't seem to be valid (unless the merge were to happen with some general page about Japanese citrus varieties). The suggested merge page and the fruit commonly referred to as "mikan" are not the same species.

Of course, I don't have much to add to either page anyway, but I was glad to be able to google for mikan and get this page. I might not have visited a page titled "Satsuma (fruit)" when googling mikan. :) —The preceding unsigned comment was added by 219.109.205.21 (talk • contribs) 12:31, 14 November 2005 (UTC).

As far as I know, there is no such thing as a "satsuma" fruit in Japanese. In fact most Japanese people would think of "satsuma imo", a kind of root vegetable, if they thought of "satsuma" as a food. The fruit is called mikan. My best guess is that satsuma or satsuma orange is simply the English name given to the Japanese fruit. I would like to hear from someone who knows the true answer to this, but essentially the merge seems to be correct choice. --DannyWilde 07:03, 20 November 2005 (UTC)

Satsuma is the historic name of a region in Kagoshima, which is where Mikan is said to originate. Plus, the Japanese Wikipedia article for mikan says "Satsuma Mandarin" is an English name for Mikan (the article also says "Mandarin Orange" is an English name for mikan, which I don't think are the same thing). I am yet another non-citrus-expert...--Tokek 07:35, 20 November 2005 (UTC)

[edit] Why is amanatsu mentioned?

What is this sentence doing in the article? "See for example amanatsu." Badagnani 04:34, 30 November 2005 (UTC)

[edit] clementines

does anyone know what the difference is between a mikan ("satsuma") and a clementine? -Justforasecond 17:09, 6 December 2005 (UTC)

Seems it may vary from place to place according to usage of names. In UK usage, the name "satsuma" is used for a fruit that differs from what is called a "clementine" in being yellower (less reddish-orange), thinner-skinned, a little easier to peel, and with a blander, less acidic flavour (rather tasteless and boring in my opinion, but many people prefer them). - MPF 11:04, 14 May 2006 (UTC)

Satsuma and clementine are both (very popular) varieties of mandarin. Without being an expert in either Japanese or citrus, I am getting the impression that mikan is equivalent to mandarin (orange), but that many people tend to take the specific variety they are familiar with as representative of all of Citrus reticulata. Please read the article on Mandarin orange and especially the external links, which are very helpful on these questions. See also [1], which gives citrus names in many languages. -- Justinbb 04:11, 22 January 2007 (UTC)

[edit] I got a question?

This question is about satsumas. We are growning them and i wanted to know why the satsuma turns brown before it finishes growing and what kind of bugs go around them?(66.112.89.132 18:19, 4 November 2006 (UTC))

[edit] Chinese/Korean name

What are these called in Chinese and Korean? Badagnani 01:28, 22 January 2007 (UTC)

[edit] Species

Why do some websites say the mikan is C. reticulata rather than C. unshiu? Badagnani 01:43, 22 January 2007 (UTC)

Try reading this: Horticultural Varieties of Citrus, by Robert Willard Hodgson. It describes the different sorts of mandarins in some detail, and makes the distinction between reticulata and unshiu (and others too). -- Justinbb 05:03, 22 January 2007 (UTC)

[edit] Canning

How are the skins removed from the segments prior to commercial canning? —The preceding unsigned comment was added by 76.178.106.200 (talk • contribs) 21:27, 31 January 2007 (UTC).