About Bamboo shoots

Bamboo shoots are a vegetable loved by everyone from children to the elderly. It is believed to have already been eaten in Japan since the 700s AD.

What kind of ingredients?

Takenoko refers to the young shoots that emerge from the underground stem of bamboo. In Japan, it is mainly harvested in spring and is a popular spring food. Freshness is essential for this food, so it should be cooked as soon as possible after purchase. Freshly dug up bamboo shoots can be eaten raw, but they are usually pre-boiled.

How is it cooked in Japan?

Each part of bamboo shoots has its own characteristics. From the root to the tip, they become softer and softer. In Japan, the tip is cooked in a soup or vinegared dish. The tip is suitable for simmered or dressed dishes. The center is crunchy and is used for simmered dishes, stir-fried dishes, and Tempura. The root is hard, so it can be sliced into thin strips and served with Japanese pilaf.

Where is it sold?

Bamboo shoots are widely eaten in Asian countries. Unfortunately, the culture of eating it in the West has not taken root. However, canned bamboo shoots are sometimes sold in supermarkets in the West. Or, you can go to a Japanese supermarket.

Steamed rice with bamboo shoots

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