Fox Nut
About
Fox nut is cultivated in China, India, Japan, and Korea, can be eaten raw or cooked, and is incorporated into a variety of dishes from those regions.
Information
Other names: Euyale Ferox, Makhana, Gorgon Nut
Translations: Lapsa Nut, フォックスナット, الثعلب البندق, 폭스 너트, פוקס אגוז, Фокс ораха, Fox nut, फॉक्स पागल, Fox Tuerca, Fox Горіх, 福克斯螺母, Fox Орех, Fox Femella, Фокс Гайка
Physical Description
They are dry, powdery, round seeds, chalky white on the inside, with a brown outer covering. They are usually cut in half, and sold in clear plastic packaging.
Colors: Brown on the outside, chalky white inside.
Tasting Notes
Flavors: Tangy, Nutty
Mouthfeel: Crunchy
Food complements: Oil, Spices
Wine complements: Saki, White wine
Beverage complements: Water, Tea, Asian beverages.
Substitutes: Popcorn, Pumpkin seeds.
Selecting and Buying
Choosing: Because these nuts are not commonly found outside of Asia, if you find them you will not have a wide selection. Basically, take what you can get!
Buying: Like previously stated, these are rare outside of Asia and so can only be found in some Asian food markets, or perhaps alternative food stores.
Procuring: The seeds can be collected from the plant during late summer or early autumn, and they are most easily grown in climates with hot, dry summers and very cold winters.
Preparation and Use
These are very good if fried or roasted, during which they will pop and expand like popcorn. After popping, they are best served with a little bit of olive oil and spices of your choice. They are also commonly incorporated into a porridge.
Cleaning: They only need to be rinsed.
Conserving and Storing
These nuts are dry, and so can be stored for a very long time.
