Build a Meal

Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Ingredient in the Spotlight: Ginnan

Sunday, July 25th, 2010
Ginnan are nut-like seeds from the ginkgo (full name Ginkgo Biloba) tree. The fruit part of the ginkgo contains butanoic acid (also known as butyric acid) and has a terrible smell when it falls off the tree. The gingko seed or ginnan in Japanese is protected by a hard shell and also has a paper thin lining inside.

Ginnan are used commonly in Chinese cuisine and don't make a huge appearance in Japanese cuisine, although it's not uncommon. Occasionally, I'll see it used in kaiseki ryori (traditional Japanese multi-course meal). A proper chawan mushi (a soupy egg dish) always has a few ginnan inside.

Aside from the health benefits, I'm not sure why ginnan seem to be prized little seeds. It's not crunchy like a nut, doesn't taste good raw and doesn't seem to have a distinct flavor.

I don't know, maybe I just don't get them. Regardless, I feel like I have to have them in my chawan mushi which I'll post later this week.

Every year in Osaka, there is a ginnan otoshi event where people can come and pick up the ginkgo fruit that have fallen from the ginkgo trees along Midosuji Boulevard. On the news I have seen people stomp on the fruit to pull out the shells and hoard them in plastic bags. Some people even take umbrellas and flip them over to catch the fruit as they fall off the trees. Everyone looks so happy but they have a horrid look on their face from the smell. Although I have never taken part in these events, it seems like something worth going to.
I found a blog that has some pictures of the event.
Osaka Deep Annai

Gingko trees have beautiful fan shaped leaves that turn a bright yellow in the fall. I took a photo of this gingko tree when I went on a Kokkai Gijidou (National Diet Building) tour last fall.
Ingredient in the spotlight-icho no ki

Ginnan are available canned or you can buy them raw in the shell.
Ingredient in the spotlight-ginnan canned and fresh

The shell is thin compared to walnuts or almonds. Use a nut cracker or even a garlic press and give it a light crack.
Ingredient in the spotlight-ginnan crack

Ginnan has a thin skin between the shell and the nut.
Ingredient in the spotlight-ginnan cracked

After boiling, ginnan turns a brighter yellow color.
Ingredient in the spotlight-ginnan boiled

tags: Ginnan 
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tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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