Gingko nuts are seeds of the gingko tree. They are toxic when eaten raw but very tasty when cooked with dishes (e.g. chawanmushi - Japanese steamed egg, or desserts (e.g. beancurd barley with gingko nuts).
I buy raw gingko nuts (select unblemished and unbroken nuts) from markets (100g cost S$1) and this is how I prepare the nuts so that they can be readily added to my cooking. From my experience, unshelled gingko nuts may turn moldy if they are kept in plastic bags that are tied up. If you do not de-shell the nuts on the same day when you buy them, do store the gingko nuts in the fridge or leave the plastic bag untied at room temperature.
Steps:
1. Place the nut on its edge, then use a stone pestle to thwack the edge and break the shell.
2. Discard seeds that are hard and dry. Refer to examples in this picture.
3. Use a knife to peel the papery brownish skin.
4. Use a knife to slit one side of the nut open and remove the seed leaf (cotyledon) within. Discard the seed leaf as it is bitter.
5. Store the gingko nuts in the freezer.
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