Test users reveal further possibilities for Mikurashima

Kabutsu, a type of citrus fruit, are a wintertime staple on Mikurashima, where they are freely cultivated in the island's mountains and forests.

The Mikurashima Winter Sharing Project is an initiative to spread awareness of Mikurashima and deepen ties with the island's fans using kabutsu. Despite the short preparation period, all members of Mikurashima's meeting worked hard to successfully deliver Sharing Sets to about 100 people.

Members asked test users who received a Sharing Set to answer a questionnaire. The purpose of the questionnaire survey was to verify whether the Sharing Sets increased recipients' awareness of and fondness for Mikurashima, whether the sets conveyed the appeal of winter on Mikurashima, what was appealing about the kabutsu, and how they could be used.

Looking at the results of the 60 questionnaires that were completed and returned, respondents were mostly women in their 30s and 40s, and many were residents of the Kanto region. Fans of Mikurashima also tend to have these characteristics. The project members believe that they achieved their initial goal of "encouraging these people to share the kabutsu, along with information about Mikurashima, with their acquaintances who are not yet familiar with the island."

The response to the project was unexpectedly positive. In fact, up until now, island residents had thought that kabutsu were common items of no great value. Test users, however, provided glowing feedback, such as: "I felt reassured knowing that the kabutsu were completely pesticide-free," "The seasonal kabutsu were delicious," and "The unique flavor made me want to try using it in a variety of recipes."

Many respondents tried using the kabutsu in recipes. For example, some people simply used the kabutsu as a seasoning, as in kabutsu ponzu (citrus dipping sauce), or as an ingredient in cocktails such as kabutsu gin and tonic. Others attempted to create their own recipes, such as kabutsu cookies and kabutsu pasta. Some people even made full use of the kabutsu rind in recipes such as kabutsu salt, which is made by drying the rind in the sun and combining it with salt. There were even test users who posted uses for the kabutsu online on a recipe-sharing website.
Besides its culinary uses, respondents also indicated that they enjoyed the "experiences" that the kabutsu provided. One respondent said, "I used the juice and rind for cooking, and put the rest of the fruit in the bath."

Project members were especially delighted to receive feedback from many people who said that they "learned about the good points of Mikurashima in winter" through the kabutsu experience. One test user commented, "Mikurashima used to only make me think of dolphins, but now I know that the island has other attractions. I want to look at the island again with fresh eyes." For the members, this project was an opportunity for them to discover new "island treasures."

Up until now, members had been discussing the "creation of a space to gather on the island" through the Tokyo Treasure Islands project. At first glance, this initiative may seem unrelated to the original project's objectives. However, as fellow island residents gathered in the kabutsu fields and cheerfully harvested the fruits, they ultimately created a "space" to take on new challenges. In fact, some of the members who participated in this initiative said, "I fell in love with Mikurashima all over again," and "I found attractive places on the island that I didn't know existed, and it left an impression on me."

In the future, members plan to use the opinions and ideas they received through this project to further enhance and convey Mikurashima's appeal, as well as work on building connections with fans.