Where to taste Japan’s secret superfood

Every November, sweater-clad prams stroll the golden carpets of ginkgo leaves that line the streets of Tokyo. However, these ethereal ginkgo paths spell disaster in early winter as passers-by trample and activate the smelly offspring of these beautiful yellow trees: the ginkgo fruit. Despite their foul odor, these corn kernels are edible and even enjoyed every year in Japan. Read on to learn about their various uses.

Ginkgo chawanmushi

Ginkgo: the taste of autumn in Japan

Culinary uses of ginkgo fruit

Ginkgo – here called Gina— It is a precious ingredient in Japanese cuisine, valued for its unique flavor and texture. They are most often Used in savory dishes, e.g. Chawanmushiexquisite stock-Inject steamed egg custard. Chawanmushi Translated as “steamed tea bowl,” it is traditionally served in a covered porcelain cup. In the winter, ginkgo nuts add a subtle nutty and sweet flavor to this comforting appetizer.

Another popular use of ginkgo in Japanese cooking is making ginkgo rice, which blends the nuts into the rice to add flavor and nutrition. Ginkgo is also used in traditional snacks, e.g. red beans-based on Japanese confectionery (traditional Japanese dessert filled with red bean paste) or as a garnish for other seasonal desserts.

What is the charm of Ginkgo?

Due to its medicinal properties, ginkgo appears in Japanese cuisine every winter. The ginkgo tree is one of the oldest living tree species in the world and has a long history with traditional Chinese medicine. These nuts are used to treat conditions such as asthma, bronchitis, kidney and bladder disorders. Members of the royal court would eat them to keep their memories sharp.

Their reputation as a health supplement still exists today. In addition to many other nutritional benefits, they contain vitamin C, which boosts collagen production and is said to boost immunity. They are also rich in iron, lecithin and potassium. Some studies claim that ginkgo may even help treat dementia and ADHD.

Although not everyone likes ginkgo, ginkgo appeals to many for its satisfying fudgy texture and nuanced umami flavor. Their mild sweetness allows them to blend seamlessly into a variety of flavor palettes and cuisine categories.

Ginkgo tree in Japanese culture

Ginkgo History and Symbolism

In addition to its health benefits, there are cultural reasons for the popularity of ginkgo in Japan. For one, the ginkgo tree—and the ginkgo fruit—symbolizes good luck and longevity. This is largely due to the plant’s ancient origins: the first ginkgo-like fossils date back to the early Jurassic period. Its modern descendant, the Ginkgo biloba, symbolizes endurance. The ginkgo tree, which survived the 1945 atomic bombing of Hiroshima, has also become a symbol of resilience and hope.

The ginkgo tree also has great religious significance. Their association with longevity is linked to Buddhism, Taoism and Confucianism. Especially in Japan, they are associated with Shintoism. Sculptors have long used the wood of the ginkgo tree to carve religious statues, and the ginkgo trees in temples are also places where locals pray. Visitors decorate the trees with inscriptions and ribbons expressing their wishes. Because of these spiritual connections, Buddhist temples and shrines are the most popular places to admire the oldest and largest ginkgo trees.

Ginkgo in art

In literature and the visual arts, the ginkgo tree has been a muse for artists from both East and West. Some famous examples include Johann Wolfgang von Goethe’s 1815 poem comparing love to the two petals of a ginkgo leaf, and Seitei Watanabe’s 1916 woodblock print The Flying Crow , depicts the crow as a divine messenger of peace, arriving with fluttering ginkgo leaves. . The earliest historical records of ginkgo fruit also appear in the field of art: the exchange of poems in the Song Dynasty of China. In Chinese literature and poetry, ginkgo is known as “gingko” or “white eye”.

Collecting and eating ginkgo fruits

Safety first

When collecting ginkgo fruits for consumption, first make sure you find a female ginkgo tree. Most of the ginkgo trees lining city streets are male trees because they only produce pollen, not smelly fruit. However, in residential areas or more remote areas, you may encounter female ginkgo trees, which produce pulpy, persimmon-colored fruits that drop once ripe.

If you decide to pick these up, wear gloves—the ginkgolic acid in the fruit can irritate the skin and cause a rash. It’s best to collect them early in the fall, when they first fall from the trees. Later, it will be difficult to remove the acidic pulp from the nuts. When squeezing the fruit with your hands, the popped nuts must be thoroughly rinsed and scrubbed until no pulp remains. If the pulp is dry and difficult to separate, soak the fruit in water for up to 24 hours before washing. They then need to be dried before they are ready to be baked or cooked.

Eat in moderation

Ginkgo fruits, whether roasted, boiled or steamed, should be consumed in small amounts. They can be poisonous and cause food poisoning. Children should not eat more than 6 nuts a day, and adults should not eat more than 20 nuts a day. It is best to avoid consumption by children under 5 years old.

Where to try ginkgo fruit in Tokyo

If you want to try these nuts for yourself but don’t want to go looking for them, you can always try them at various restaurants and izakayas around Tokyo. Here are some options:

Yakitori restaurants:

• Torik: This is an upscale yakitori restaurant in Kinshicho where you can enjoy delicious chewy ginkgo skewers.
• Kushiwakamaru main store: This is a casual yakitori bar in Kamimeguro that serves lightly salted ginkgo skewers.
• Nanaki Main Store: This yakitori izakaya in Ebisu offers fried ginkgo.

Izakaya:

other:

• Casual sushi chain: Many sushi restaurants have chawanmushi on their menus, and in the fall and winter, ginkgo is almost always a feature.
• Traditional Japanese dessert shop: Likewise, most traditional dessert shops sell daifuku (rice cake filled with fillings), space (rice cake skewers) etc. Japanese confectionery For example Yokan (a thick jelly made from red bean paste) featuring seasonal ginkgo fruits.

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