Learn about bamboo shoots, the food you'll want to eat when spring arrives! We'll also introduce some recommended recipes!

Introduction

Bamboo shoots, which are increasingly becoming available at supermarkets and farm stands in the spring, have a unique aroma and texture and have long been a popular ingredient for use in a variety of dishes. They are actually widely used around the world, particularly in Asia, and are said to have a long history of consumption not only in Japan but also in China and other countries. In Japan, they are considered a "flavor that heralds the arrival of spring," and are often incorporated into traditional home cooking, such as simmered dishes and stir-fries. Here, we'll explore the appeal of bamboo shoots by introducing the main production areas and varieties of bamboo shoots, as well as the basic cooking process and recommended recipes

Bamboo shoots have a huge presence on the Japanese dining table, and are delicious not only in stews and soups, but also in dishes like rice seasonings. They can also be enjoyed grilled, or chopped finely to add a touch of flavor to dishes, making the most of their texture. This article focuses on bamboo shoots, which are available mainly from spring to early summer, and explains everything from basic knowledge to specific cooking methods and historical background

Main domestic production areas and production volumes

Bamboo shoots are produced all over the country, but areas that take advantage of the warm climate are known to be the main production areas. In Japan, there are years when annual production volumes of over 20,000 tons are reported, and they are shipped out one after another, mainly in early spring

The table below shows an example of areas in Japan that are considered to have the largest shipping volumes. The exact figures vary depending on the year and weather, but there is a tendency for a large amount of citrus to be produced in areas with relatively good rainfall and soil quality, including warm regions on the Pacific coast

It is said that areas with relatively fertile soil and abundant groundwater, such as mountainous and hilly regions, are suitable for growing bamboo shoots. Some areas operate tourist farms and have facilities where the public can experience digging for bamboo shoots, making it a popular early spring tradition

Bamboo shoot varieties and seasons

Various types of bamboo shoots are popular as food in Japan. The most commonly available is "Moso bamboo," but there are also other varieties that are unique to each region. We have compiled a table of the most common varieties here, so please use it as a guide to their uses and when in season

As mentioned above, each variety has different appearances, bitterness, and harvest times. Some varieties are difficult to obtain in some areas, but if you have the opportunity, try comparing different varieties and your world of bamboo shoots will expand even further.<br>

Historical background of bamboo shoots

Bamboo shoots are thought to have been used as a food ingredient in various parts of Asia since ancient times. In China in particular, they are said to have been a part of the food culture for about 2,500 years, and were introduced to Japan at a fairly early stage, with a history of people gathering them from wild bamboo shoots in the mountains. Some written records state that ancient aristocrats would venture into the mountains in the spring to collect young bamboo shoots and present them as gifts

In Japan, bamboo shoots are said to have established their position as a commercial crop relatively recently, due to the expansion of bamboo forests and the improvement of varieties. Production has spread particularly in warm regions, and they have even come to be shipped as brand-name bamboo shoots, a local specialty. In early spring, owners of bamboo forests go into the mountains and dig up bamboo shoots that have not yet emerged from the soil, or that have only just begun to emerge. This has made "early harvested bamboo shoots" popular

Through this history, various cultivation methods have been researched in various regions today, and techniques have been developed to produce softer, more fragrant bamboo shoots. Techniques have also been established to minimize photosynthesis in the bamboo shoots, such as early harvesting and nighttime digging, and to harvest before the tips turn green, and the bamboo shoots are shipped nationwide

How to choose delicious bamboo shoots

If you want to buy fresh bamboo shoots, it's a good idea to keep the following points in mind. Especially in early spring, there are often multiple types of bamboo shoots on display in stores, so if you choose higher quality ones, it will be relatively easy to remove the bitterness when cooking, and you can enjoy them deliciously

• Tip color: Bamboo
  shoots that are buried deep in the soil tend to have yellowish tips. Conversely, those that emerge from the soil and are exposed to sunlight tend to have greenish tips, which can give them a slightly bitter taste.
• the cut surface at the base
  will lose moisture, causing the cut surface to turn brown and harden. Choose ones with a white, fresh cut surface to ensure freshness.
• a light
  brown skin that feels soft to the touch tend to have relatively little tan. Those that are dark or green in color have likely been above ground for a long time.

If you are in an area where you can purchase bamboo shoots directly from the producer, it is a good idea to check with the producer about the harvest time and how to dig them up in order to get the best quality bamboo shoots

Basics of preparing bamboo shoots

Bamboo shoots are one of those ingredients where freshness is important. There's an old saying that goes, "boil the water before digging up the bamboo shoots," and it's believed that the ideal way to get rid of the bitterness is to boil them immediately after digging them up. When actually cooking at home, you can make the most of the texture and aroma of the bamboo shoots by preparing them as soon as possible after purchasing them. The general process for preparing them is shown below. If you don't have rice bran available, you can also use rice water

＜Things you need for preparation＞

• bamboo shoots
• Rice bran (approximately 10% of the weight of the bamboo shoots)
• Large pot or frying pan
• Drop lid (aluminum foil or kitchen paper can be used instead)

<Preparation procedure>

1. Wash the bamboo shoots under running water, peel off 2-3 layers of the skin, and remove the soil. Early spring bamboo shoots have a lot of astringency at the tips, so it is best to cut them off at an angle about 3 centimeters
2. Cut the mushrooms in half lengthwise from the base to the tip. This will allow them to cook more easily and also helps remove the bitterness more efficiently
3. Fill a pot or frying pan about halfway with water and add the bamboo shoots. Adjust the water level so that they are just covered, then add the rice bran
4. Place the cut side down, cover with a drop lid, and boil over medium heat for about 30 minutes
5. Once you can easily insert a bamboo skewer into the soup, turn off the heat and let it cool at room temperature for 4 to 5 hours. During this time, excess scum will dissipate
6. Once they have cooled completely, remove them from the oven, rinse off any rice bran that may be on the surface, and peel them. Place them in a container filled with water and store in the refrigerator. They will stay fresh for several days, but be sure to change the water frequently

This pre-processing reduces the harsh taste of the bamboo shoots when they are simmered or stir-fried, allowing you to enjoy a more refined flavor. If you prepare a large amount of pre-boiled bamboo shoots, they are very useful as they can be used in a variety of dishes

Recommended recipes using bamboo shoots

Here we introduce a recipe for "umani" (simmered stew) that uses pre-processed bamboo shoots as the main ingredient. This dish uses plenty of soft spring bamboo shoots and is infused with the rich flavor of fried tofu and the umami of dashi. It is a dish that has been popular in Japan for a long time and goes well with freshly cooked rice. The key is to let it cool once after cooking so that the flavor can penetrate throughout

Ingredients (for 4 people)

• Young bamboo shoots...3 small ones (approximately 750 grams)
• Fried tofu...2 pieces
• Dried bonito flakes...5 grams

[A]

• 2 cups water
• Dashi granules...1 gram
• Soy sauce...1 tablespoon
• 3 tablespoons mirin
• a pinch of salt

How to make it

1. After
   removing the bitterness from the bamboo shoots, remove the hard part at the base, cut them in half lengthwise, and cut them radially into pieces about 3 cm wide. The soft skin at the tip can also be eaten up to the point where you can easily insert a knife, so cut it away.
2. where you will be adding seasonings
   , and arrange the sliced ​​bamboo shoots (including the skin).
3. Add the fried
   tofu. Cut the fried tofu to the same width as the bamboo shoots (about 3 cm) and place it on top of the bamboo shoots so that it overlaps. Sprinkle bonito flakes over the top. If you don't have bonito flakes on hand, you can also add a small amount of the contents of a dashi pack to add flavor.
4. Bring to a simmer
   over medium heat and simmer for about 20 minutes. Ideally, the sauce will be reduced to about one-third of its original volume.
5. Turn off the heat and let the flavors soak in.
   After turning off the heat, let it cool for a while to let the flavors soak in. It tastes even better if you reheat it just before eating.
6. serving
   , garnishing with leaf buds will bring out a spring-like aroma. Serve while warm.

You can adjust the strength of the broth to your liking. If you like it a little sweeter, try adjusting the amount of mirin to bring out the gentle sweetness. The flavor also changes depending on the type of soy sauce, so you can use your regular soy sauce to finish it off, or you can use a special soy sauce to enjoy a deeper flavor. The seasoning of simmered dishes tends to be unique depending on the region and household, so it's fun to try and find the flavor that suits you best

Tips for enjoying bamboo shoot dishes even more

Bamboo shoots are often thought of as a simmered food, but they can bring out a variety of flavors depending on how they are cooked. Because they go well with oil, they are delicious in stir-fries and deep-fried dishes, and you can also enjoy their crunchy texture by parboiling them and then chopping them finely and mixing them into hamburger steaks or dumpling fillings

• Grilled Bamboo
  Shoots: Simply slice pre-boiled bamboo shoots into thick slices and brown them in a frying pan or on a grill to make a fragrant snack. Adding a little soy sauce or ponzu sauce at the end will enhance the flavor.
• tempura or fritter
  batter, it has a crispy outside and a soft texture inside. Recommended for those who want to enjoy the scent of spring in a crispy snack.
• Takikomi gohan (
  mixed rice) is a classic dish, but you can also add chicken or konjac, or you can simply cook it with bamboo shoots and fried tofu, which is a way to enjoy the flavors of the season in a straightforward way.

No matter which cooking method you use, the flavor of the finished product will vary greatly depending on whether or not you thoroughly remove the bitterness from the bamboo shoots at the beginning. It may seem like a bit of a hassle, but by taking this extra step, you will be able to fully enjoy the elegant flavor of the bamboo shoots

Bamboo shoots and seasonal events

Bamboo shoots, which are in season in early spring, have become closely linked to seasonal events. For example, in some regions, "bamboo shoot festivals" are held, where people can experience harvesting and go to direct sales markets, and many people enjoy these events as a chance to feel the arrival of spring. There are also opportunities to learn cooking tips directly from farmers and local people, and the luxurious experience of boiling and tasting freshly picked bamboo shoots on the spot is not to be missed

Bamboo forests are also one of the beautiful landscapes that evoke Japan's original landscape. There are many places where Satoyama culture is alive and well, where bamboo shoots are harvested as a spring delicacy and contribute to the local community while protecting the natural environment through the maintenance of bamboo forests. When you learn about this cultural background, you can see that bamboo shoots are not just a food ingredient, but are deeply rooted in the local climate and lifestyle

The situation regarding bamboo shoots overseas

Bamboo shoots are not just a food ingredient in Japan, but are also widely enjoyed overseas. They are particularly popular in Asia, where they are used in stir-fries, soups, and dim sum. While the culture of pre-processing them with rice bran, as in Japan, is not common, local variations are made in the way they are prepared, such as boiling them in salted water or steaming them to remove the bitterness before adding them to dishes

Additionally, canned and bottled bamboo shoots are available in Europe and the United States, and are often used as a convenient food ingredient. However, opportunities to obtain fresh bamboo shoots are limited, and they are only available at specialty stores. Bamboo's growth potential remains unchanged even across the ocean, and there have been reports of it becoming wild in warmer regions, so its vitality has attracted attention around the world

To fully enjoy bamboo shoots

When raw, bamboo shoots are large and rugged, and the amount of preparation required can make them seem like they might be hard to eat. However, once you actually follow the steps and try cooking them, you'll realize that it's not that difficult. With just a simple pre-boiling step, you can enjoy a surprisingly juicy flavor

Another appealing feature is the wide range of possibilities it offers depending on how you cook it. It can be used not only in stews and soups, but also in grilled dishes, fried dishes, and rice dishes, allowing you to enjoy different textures and flavors depending on the ingredients and seasonings you combine it with. It can easily be used in Western and Chinese dishes as well as Japanese cuisine, making it a great way to add a touch of elegance to your spring and early summer menus

Summary: Incorporate seasonal flavors into your life

Bamboo shoots emerge from the ground as the temperature rises, making us feel the coming of spring. Their rapid growth and attention to freshness have fascinated many people since ancient times. There are many unique varieties throughout Japan, and bamboo shoot culture is steadily being passed down, with producers promoting branding

Even a simple dish like the "Simmered Young Bamboo Shoots" introduced this time can be enjoyed with exceptional flavor if you prepare it carefully. Furthermore, the possibilities of bamboo shoots are endless if you try different cooking methods. Why not take the time to enjoy the aroma of spring and savor the bounty that nature has to offer?

We also introduce special epi recipes!

Sweet and spicy stewed bamboo shoots

If you don't have fresh bamboo shoots, you can boil them in water.
Repeating the boiling and cooling process will allow the flavor to soak in.
"The secret to simmering food is to always let it cool." This is a basic rule, so remember it.

Shojin Soy sauce

Shojin ryori is a cuisine that does not use fish, shellfish, meat, or other fishy foods. It is easy to digest, rich in nutrients, and can be stored in the refrigerator for about 10 days, so it can be used in a variety of dishes

Sweet and spicy stewed bamboo shoots

If you don't have fresh bamboo shoots, you can boil them in water.
Repeating the boiling and cooling process will allow the flavor to soak in.
"The secret to simmering food is to always let it cool." This is a basic rule, so remember it.

Bamboo tree bud azuki

When adding the water-dissolved potato starch, be sure to add it after turning off the heat and let the residual heat thicken it. If you add the water-dissolved potato starch while the pot is still on the stove, it will become lumpy, so if you feel it's not thick enough, try turning it on the heat for a moment, then immediately removing it and stirring.
Please also refer to this page for information on the ingredients used in this recipe. [blogcard url="/recipe/449/"]

Bamboo shoot sushi

You can use mitsuba as a topping raw, but if you boil it briefly it will turn a beautiful green color and look more vibrant. If you have mitsuba, it's also delicious to add it