Ginkgo Nut Rice

Ginkgo Nut Rice

I didn't like ginkgo nuts growing up, but they turned into one of my favourite foods with the years. Minors should aim for a limit of 4-5 gingko nuts a day, while adults can eat around 10. (Try not to over-eat them!)

Ingredients: 2 rice cooker cups (360 ml)

Uncooked white rice
2 rice cooker cups (360 ml)
Ginkgo nuts
20 to 30
Thinly sliced kombu (dried)
3 g
1 tablespoon
1 tablespoon
★Usukuchi soy sauce
1 tablespoon
1/2 teaspoon


1. Preparation: Rinse the rice and soak in water for 30 minutes before cooking.
2. Preparation: Wash the thinly sliced dried kombu and re-hydrate it in water. Cut the kombu into an easy to eat size. Remove the ginkgo nuts from the shell. Dip the ginkgo nuts into boiling water and peel off the thin outer skin.
3. Drain the rice in a sieve and put it into a rice cooker. Add the ★ ingredients, followed by water up to the specified level for 2 rice cooker cups. Mix lightly.
4. Add the thinly sliced kombu and ginkgo nuts into the mixture from Step 3 and then cook.
5. It's done.
6. It's great in bentos.

Story Behind this Recipe

I received a lot of ginkgo nuts, so I made this mixed rice.