Ginkgo nuts - Ginkgo nuts

Japanese: ぎんなん(銀杏) - ぎんなん

A corrupted version of "gin'an," it referred to the ginkgo tree itself in the early modern period, but now refers to the ginkgo seed. The edible part is the yellow-green endosperm inside the hard, white inner seed coat, which contains 34.5% carbohydrates, 4.7% protein, 1.7% fat, and relatively high amounts of carotene and vitamin C. It can be eaten with the inner seed coat on, or cracked and cooked. It is used as a garnish for sake, in chawanmushi, horokuyaki, and as a garnish for hotpot dishes, and is popular for its unique flavor and texture.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

〈ぎんあん〉の転訛した語で，近世にはイチョウそのものをもいったが，今はイチョウの種子を指す。食用部位は，白く堅い内種皮の中にある黄緑色の胚乳で，おもな成分は糖質34.5％，タンパク質4.7％，脂質1.7％など，ほかにカロチン，ビタミンCを比較的多く含んでいる。内種皮のままいったり，割ってから加熱して食べる。酒のさかな，茶わん蒸し，ほうろく焼き，なべ物のあしらいなどに用い，独特の風味と歯ざわりが喜ばれる。

出典　株式会社平凡社世界大百科事典第２版について　情報

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