Dried Ginkgo Nut (Bai Guo)
殻を割る手間ゼロ！お粥やスープにポンと入れる「黄金の木の実」
Description
The shell-peeled, dried (or vacuum-packed) version of 'Ginkgo nut' familiar in JP Chawanmushi. Called 'Bai Guo' in Chinese. Medically said to 'stop coughs and moisturize lungs', heavily used in Chinese cuisine as congee ingredients, pork tripe (Zhu Du) soup, and even sweet dessert soups (Tong Sui).
Classification: Everyone, Ingredient, Dry Goods, Bai Guo, Ginkgo, Ginkgo Nut, For Soup, Medicinal, Dessert
Shops selling Dried Ginkgo Nut (Bai Guo)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Ginkgo nuts
Instructions
- [Typical Uses]
- [Bai Guo Zhu Du Tang (Ginkgo & Pork Tripe Medicinal Soup)]: Simmer this Bai Guo in a large pot with meticulously prepped pork tripe, whole chicken, and white pepper. Ginkgo's slight bitterness erases offal odor; a premium Cantonese soup.
- Boil with Fu Zhu (Yuba) and rock sugar to make 'Bai Guo Fu Zhu Tong Sui' (sweet dessert).
Learn more Substitutes, pairings, tips
Key spices
Fluffy、chewy sweetness like sweet potato or chestnut、and a unique pleasant 'slight bitterness'
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket 'Shell-on Ginkgo' or 'Boiled Ginkgo'
Pairing
Pork Tripe (Zhu Du) / White Pepper / Fu Zhu (Yuba) / Congee
Trivia
Raw ginkgo contains trace toxins (substances inhibiting Vitamin B6), posing poisoning risks if eaten massively at once (esp. kids). Follow the old teaching 'Adults max 10 a day' and ALWAYS cook before eating.
Eating tips & etiquette
In JP, it's often eaten 'salty' on skewers, but in China, 'boiling sweet with yuba as a dessert'—unbelievable to Japanese—is a massive staple centered in Guangdong. Ginkgo's bitterness matches syrup sweetness surprisingly well.
Allergen
None