Winter mikan fragrant cleaning

We're well into January, but here's my belated Happy New Year to fellow bloggers and readers. I've been quiet lately because the year-end was very busy and I got sick! 

One remedy that makes me feel better and keep hydrated is mikan. And I'm on my third bag of these delights, 三ケ日みかん, mikkabi mikan. They're a variety of unshu mikan grown in Shizuoka Prefecture. They're lusciously juicy and sweet. They go down well when you're feeling poorly. And of course, they generate a lot of orange peels.

What to do? I've told you before about my cardboard box compost, and JTsu told us about the bokashi method. Well, before I return them to the earth, I pour some hot water over them. This releases the oils in the peels and humidifies the air with an orange aroma. I use the orange water to rinse the kitchen counter and sink. It cuts grease, makes surfaces shiny, and smells nice.

What's your favorite mikan variety? How are you making use of your bounty of orange skins?