• Three stacked white paper packages of Japanese ginkgo biloba leaves, branded with orange and green text, nestled inside crumpled silver foil packaging.
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Hokkaido Uni Shop

Sobue Ginnan Tokuro Ginkgo Nuts Aichi 500g

Sobue Ginnan Tokuro Ginkgo Nuts Aichi 500g

$119.50 USD
$119.50 USD
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Aichi · Sobue Ginnan · Tokuro
Sobue Ginnan Tokuro (Ginkgo Nuts)
Brought directly from Japan — only by Hokkaido Uni Shop.

What is Sobue Ginnan?
These are ginkgo nuts (銀杏) from Sobue in Inazawa, Aichi — known as the home of the finest ginnan in Japan. This is the Tokuro (藤九郎) variety, the brand grade prized for its size: the nuts are round and large, about twice the weight of ordinary ginnan. The shell is thin, smooth, and glossy, the nuts keep well, and the flavor has the pleasant, nutty bitterness ginnan is known for. Sold in the shell, 500g per box, in the 2L–3L size.

Ginnan is a classic autumn ingredient in Japanese cooking, and Tokuro is the size you bring out for a gift or a special table. Because it's still in the shell, it keeps its texture and freshness longer than pre-peeled nuts.

Specifications

Origin Aichi, Japan (Sobue, Inazawa)
Type Ginnan (銀杏) — ginkgo nuts, in shell
Variety Tokuro (藤九郎) — brand grade
Size 2L–3L (about twice ordinary weight)
Weight 500g (box)
Season October–December
State Room temperature
Best for Gifting, chawanmushi, nimono, roasted

How to enjoy

Ginnan is eaten cooked, not raw. Crack the shell and remove the thin inner skin, then cook — into nimono (simmered dishes), chawanmushi (savory egg custard), or takikomi gohan (seasoned rice), or skewer and salt-roast as an izakaya-style snack. A quick pan-roast with a little salt brings out the jade-green color and nutty bitterness. A little goes a long way.

Pairing notes — chawanmushi, simmered dishes, seasoned rice, salt-roasted with sake.

Storage & handling: Ships at room temperature. Ginnan is a fresh product — kept too long at room temperature the nut shrinks and hardens in the shell, so keep it in the shell in the box in the refrigerator's vegetable drawer and use it soon; sealed in a bag in the fridge it keeps well for about three months. Cook rather than eat raw. 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. Any transit damage should be reported to the carrier directly.
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