Last year I was in Tokyo late November to mid December. One of the festivals at that time is the Jingu Gaien Ginkgo Festival. Starting this year 2019 November 15th and running until December 1st. The famous 300 meter long avenue lined with 146 Gingko trees turn a spectacular golden . The day I visited the sky was pure blue and was a gorgeous backdrop for the golden leaves.
It reminded me very much as I walked through the crowds of people of cherry blossom viewing in the spring. People would stop and take selfies or pictures with their loved ones with the leaves.
People would gather leaves and throw them into the air to capture that special shot, or even take pictures of their beloved pets against the carpet of already fallen leaves.
Did you also know that the Gingko tree produces edible nuts called (ginnan)?
They are shelled, skinned and boiled and are a popular snack at autumn time or can be used in dishes like chawan mushi a savoury egg custard for which I have a vegan recipe for on my autumn recipe section or cooked with rice to make takikomi Gohan. They are very nutritious and high in vitamin C, iron,copper, manganese,potassium,calcium, zinc and selenium. They are some times salted and had with beer as maybe an izakaya snack. However these nuts should only be eaten in limited quantities no more than 8 a day to enjoy them safely as they can be toxic in larger amounts.
I made a meal using some of the ginnan in an obanzai style like the ones at VegOut Cafe in Kyoto. Seasonal ingredients are used and have a small selection of different dishes on one plate.
Kabocha loaf ( recipe on my autumn section )
Avocado & Potato salad
Simmered eggplant with miso
Salad & Pickles
Vegetable Soup with ginnan
Rice with ginnan and cut out carrot ginkgo leaf shapes
As a dessert I made a tofu persimmon mousse with candied chestnuts.
Why not try to make seasonal meals for yourself , check out my seasonal recipe section for ideas.
The lovely Gingko tenugui cloth is from www.nugoo.jp