Bamboo shoots are a symbol of fresh greenery that appears at the change of seasons. The quality of bamboo shoots from Kyoto in particular is considered to be first-class. This time, we will introduce everything from this variety of bamboo shoots to the season, how to choose them, and how to eat them deliciously.

This type of bamboo: From moso bamboo to true bamboo

The most commonly known bamboo shoots are Moso bamboo shoots, which are often harvested in early spring. The taste is light and goes well with refreshing dishes. The bamboo shoots of the real bamboo are also delicious, and are characterized by their thicker and shorter shape.

There are also "fine bamboo shoots" that have a curved root like bamboo shoots.

Seasonal and how to choose: Find something fresh

Bamboo shoots are available all year round as they are cultivated and imported, but they last about a month from early April. When choosing, thick, short ones and no dry skin are fresh. It is recommended to pre-treat the same day to prevent the blemishes from appearing.

How to eat bamboo shoots: Use differently for each part

The tips and middle of the bamboo shoots are perfect for stews and soups. The hard roots are often used in rice or stewed dishes. Soft princess skin is often used for mushy items and bowls.

Young Bonito and its arrangement recipe: Enjoy the deliciousness of bamboo shoots

When it comes to dishes made with bamboo shoots, there is the seasonal "Wakose-so-ni" (seasonal Japanese stew). This time, we will introduce basic recipes for young stews and small recipes.

Basic recipes for stewed young monks

Ingredients (serves 4, about 170kcal)

• Boiled bamboo shoots: 1 bottle (approx. 200g)
• Refilled fresh wakame or salted sardine
• Dashi: 4 cups
• Sake, mirin, light soy sauce

procedure

1. Cut the bamboo shoots into two or four lengths, 4 to 5 cm from the tip of the ears, and cut the others into 2 cm thick rounds.
2. Cut the wakame into bite-sized pieces.
3. Put some bamboo shoots in a pot, put a drop lid on it, and heat it over high heat. Once it boils, adjust the heat, add 1 cup of sake and simmer for 15 minutes.
4. Add 2-3 tablespoons mirin and 3 tablespoons of light soy sauce and simmer for 40 minutes. Finally, add the seaweed and cook it quickly.

Arranged recipe: Stir-fried pork and bamboo shoots

Ingredients (serves 4)

• Thin bamboo shoots (boiled in water): 250g
• Pork thigh (thin slices): 120g
• Just the baby (canned food): 80g
• Ginnan: 18
• Fruit: 1 tablespoon
• Ginger (thin slices): 2-3 pieces

procedure

1. Cut only the thin bamboo shoots and urinal plants and return the fruit.
2. Cut the pork into bite-sized pieces and season.
3. Fry pork and ginnan.
4. Fry the bamboo shoots and other ingredients and add seasonings.

Summary: Feel the spring with bamboo shoots

Bamboo shoots are one of the ingredients that gives the impression of the arrival of spring.

There are many types, and each part can be used differently, so you can enjoy a wide variety of recipes. It is especially delicious during seasonal season, and you can maximize its appeal by choosing fresh ones.

This spring, why not enjoy the changing seasons with dishes made with fresh bamboo shoots?

Introducing our special recipes for epi recipes

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.