Ginkgo Nut

Ginkgo nuts are the inner seeds of the fruit produced by the ginkgo tree, one of the oldest living tree species on Earth. The nuts have a firm, slightly chewy texture and a mild, starchy flavour with a faint bitterness. They are a staple ingredient in East Asian cooking, particularly in Chinese, Japanese, and Korean cuisines.

In Japanese cuisine, ginkgo nuts appear in chawanmushi (savoury egg custard) and are sometimes skewered and grilled as a snack with salt. In Chinese cooking, they feature in congee, stir-fries, and dessert soups. Their pale green-yellow colour makes them visually distinctive.

Ginkgo nuts are available in Australia at Asian grocery stores, sold fresh in season, canned, or vacuum-packed. They should always be cooked before eating, as raw nuts can cause stomach upset in quantity.