{"product_id":"muki-ginnan-peeled-ginkgo-nuts-oita-50g","title":"Muki Ginnan Peeled Ginkgo Nuts Oita 50g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eOita · Peeled Ginkgo Nuts\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eMuki Ginnan (Peeled Ginkgo Nuts)\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Japan — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Muki Ginnan?\u003c\/strong\u003e\u003cbr\u003eMuki ginnan (むきぎんなん) is peeled ginkgo nuts from Oita, carefully selected and processed with the shells already removed — ready to use straight in a dish. Ginnan is a classic autumn ingredient in Japanese cooking, with a distinctive, slightly bitter flavor and a firm, chewy texture. This 50g frozen pack keeps it ready year-round.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThe peeling is the convenient part. Fresh ginnan means cracking the shell and removing the thin inner skin; here that work is done, so the nuts go straight into simmered dishes, chawanmushi, or a hot pan. The slight bitterness and jade-green color are exactly what make it a marker of the season.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eOita, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eMuki ginnan (銀杏) — peeled ginkgo nuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eAutumn (peak)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e1 year from production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFrozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eNimono, chawanmushi, roasted snack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eThaw before use, then cook — ginnan is eaten cooked, not raw. Add it to nimono (simmered dishes) and chawanmushi (savory egg custard), skewer and salt-roast it as an izakaya-style snack, or toss it into takikomi gohan (seasoned rice). A quick pan-roast with a little salt brings out the color and the nutty bitterness. A little goes a long way.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — chawanmushi, simmered dishes, seasoned rice, salt-roasted with sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Ships frozen; thaw before use, and cook rather than eat raw. Ginnan is best enjoyed in small amounts — it isn't meant to be eaten in large quantities, and portions should be kept small for young children in particular. Do not refreeze after thawing. A pre-order item that usually takes about a week to prepare. Any transit damage should be reported to the carrier directly.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":46681861095590,"sku":"GIN002","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/pixta_90154348_L.jpg?v=1758475891","url":"https:\/\/hokkaidouni.com\/products\/muki-ginnan-peeled-ginkgo-nuts-oita-50g","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}