Torreya nucifera

Japanese Name: Kaya no Mi (Japanese Torreya, Cephalotaxaceae Family)

カヤの実

Japanese Name: Kaya no Mi (Japanese Torreya, Cephalotaxaceae Family)

Harvesting and PreparationIn autumn, the seeds of the Japanese Torreya tree (Kaya) fall to the ground, and they can be collected. Covering the seeds with straw mats allows the outer husk to decompose naturally over time, making it easier to extract the inner nut. Afterward, the nuts are washed, thoroughly dried, and stored for later use.

How to EatTo enjoy Kaya nuts, they are traditionally roasted in a pan or a houroku (earthenware roaster). Once the shells are cracked open, the nuts inside can be eaten. They have a rich, nutty flavor and are highly nutritious. They can also be added to dishes such as vegetable side dishes for extra flavor.

According to elders, in the past, Kaya nuts were carried as a "kakemochi" (travel snack) for farmers working in rice fields or the mountains. They were considered a simple yet delightful treat, often described as a "gottou" (a luxurious delicacy).

Kaya Nut Roasting Recipe (A simple and flavorful snack)

Ingredients

• Kaya nuts (as desired)

Instructions

1. Place dried Kaya nuts in a frying pan or houroku (earthenware roaster).

2. Roast over low heat, stirring occasionally to prevent burning.

3. Once the shells crack open and a fragrant aroma is released, remove from heat.

4. Peel the shells and enjoy the roasted nuts as they are.