Manchurian walnut

Juglans mandshurica

nuts & seeds

Small thick-shelled nuts of a Manchurian walnut, widely eaten since the Han dynasty.

Origin

Northeast China, Korea and Japan

Season (United States)

September to October

Preparation

The very hard shell is cracked with a hammer; the kernel is taken out and eaten raw or roasted for a few minutes. The shell is not eaten.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

Their kernel contains 60 to 66% fat.