Bamboo shoots are a symbol of fresh greenery that appears at the change of seasons. The quality of bamboo shoots grown in Kyoto is particularly high-quality. This time, we will introduce you to the different types of bamboo shoots, their best seasons, how to choose them, and delicious ways to eat them

Types of bamboo shoots: from Moso bamboo to Madake bamboo

The most commonly known bamboo shoots are those from the Moso bamboo, which are often harvested in early spring. They have a mild flavor and go well with light dishes. Madake bamboo shoots are also delicious and are characterized by their thicker and shorter shape

There is also a type of bamboo called "thin bamboo shoot" that has a curved root shape

What's in season and how to choose: Finding fresh produce

Bamboo shoots are available all year round as they are either forcibly cultivated or imported, but they are in season for about a month from early April. When choosing them, choose thick, short ones with skin that is not dry to ensure they are fresh. It is recommended to prepare them on the same day to prevent them from becoming bitter

How to eat bamboo shoots: Use different parts

The tips and middles of bamboo shoots are ideal for simmered dishes and soups. The tough roots are often used in rice or simmered dishes. The soft skin is often used in salads and soups

Wakazo-ni and its variations: Enjoy the deliciousness of bamboo shoots

Speaking of dishes using bamboo shoots, there is a seasonal dish called "Wakasōni." This time, we will introduce the basic recipe for Wakasōni and a slightly modified version

Basic Wakasō-ni recipe

Ingredients (4 servings, approximately 170kcal)

• Boiled bamboo shoots: 1 (approx. 200g)
• Fresh wakame seaweed or salted and rehydrated
• Dashi: 4 cups
• Sake, mirin, and light soy sauce

procedure

1. Cut the bamboo shoots lengthwise into two or four pieces, about 4-5cm from the tip, and cut the rest into 2cm thick slices
2. Cut the wakame into bite-sized pieces
3. Put the bamboo shoots and stock into a pot, cover with a drop lid, and heat over high heat. Once boiling, adjust the heat, add 1 cup of sake, and simmer for 15 minutes
4. Add 2-3 tablespoons of mirin and 3 tablespoons of light soy sauce and simmer for 40 minutes. Finally, add the wakame seaweed and cook briefly

Recipe variation: Stir-fried pork and bamboo shoots

Ingredients (serves 4)

• Thin bamboo shoots (boiled): 250g
• Pork thigh (thinly sliced): 120g
• Bag only (canned): 80g
• Ginkgo nuts: 18 pieces
• Goji fruit: 1 tablespoon
• 2-3 thinly sliced ​​ginger

procedure

1. Cut off the thin bamboo shoots and only the sacs, then return the bamboo shoots to their original state
2. Cut the pork into bite-sized pieces and season
3. Fry the pork and ginkgo nuts
4. Stir-fry the bamboo shoots and other ingredients together and add the seasonings

Summary: Feel the spring with bamboo shoots

Bamboo shoots are one of the foods that make you feel the arrival of spring

There are many varieties, and each part can be used in different ways, so you can enjoy it in a variety of recipes. It is especially delicious when in season, so choosing fresh ones will bring out its best qualities

This spring, why not enjoy the changing seasons by cooking with fresh bamboo shoots?

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.