Bamboo shoots scrub recipes | Introducing easy storage and excellent ways to use them!

To enjoy bamboo shoots and the arrival of spring

With the arrival of spring, bamboo shoots suddenly begin appearing in stores, a delicious ingredient with a subtle sweetness and unique aroma. They have long been treasured in Japanese food culture and have been transformed into a variety of dishes. However, many people have had the experience of buying fresh bamboo shoots and not knowing how to remove the bitterness, or not knowing how to store them and suddenly realizing that the flavor has deteriorated. In this article, we'll introduce the historical background of bamboo shoots, the basic steps for removing the bitterness, a convenient time-saving method for when you're short on time, and some easy recipe examples you can actually use. By keeping these points in mind, you'll be able to fully enjoy the flavors of spring, so be sure to read to the end

This article contains all the information you need to know to cook bamboo shoots deliciously, and is organized using multiple headings for easy understanding. The article is easy to read even if you just copy and paste the headings. We hope you find it useful

The history and origin of bamboo shoots

Bamboo shoots have long been a beloved spring delicacy in Japan, but they are also widely eaten throughout Asia. According to historical records, they were introduced to Japan along with technology and knowledge from mainland China, and various varieties and cooking methods were subsequently developed to suit the local climate. In Japan in particular, bamboo shoots from the tender Moso bamboo, grown in early spring, became the norm, and the custom of boiling and eating fresh bamboo shoots picked from the mountains and fields took root in each region in the past

Bamboo shoots, as the bamboo crown and the word "season" suggest, are a food that truly heralds the arrival of spring. The ones available from April to May are particularly fragrant and crisp. In Japan, bamboo shoots are sometimes treated as wild vegetables and are used in a variety of dishes, from simple rice dishes to stews, soups, and stir-fries. Because bamboo shoots begin to develop astringency soon after harvest, in the days before the distribution network was as well-established as it is today, tasting freshly picked local bamboo shoots was the ultimate treat

Why you should boil bamboo shoots as soon as you get them

Bamboo shoots have the tendency to become more bitter and bitter the longer they are harvested. For this reason, it is important to start preparing them as soon as possible after purchasing them. If you take too long to boil them, the flavor and texture will be lost, and they will have an unpleasant bitter taste. It may seem like a lot of work, especially if you buy whole, raw bamboo shoots, but once you get used to it, it's not that difficult. If you keep these key points in mind, you can enjoy the charm of bamboo shoots to the fullest

• Removing the bitterness is the key to freshness.
  When bamboo shoots come into contact with air, they oxidize, which not only discolors them but also affects their texture and flavor. If possible, we recommend starting to boil them on the day you purchase them, or at the latest the next day.
• Choosing a pot that fits the size
  If you are going to boil the whole thing, you will need a pot that is tall (deep). If you absolutely cannot prepare a large pot, cut the potatoes into appropriate sizes before boiling, as described in the "Time-saving" section below.

Removing the bitterness from bamboo shoots (basic)

Here we will introduce the traditional method using rice bran. It takes a little time, but it is relatively easy to fail and it is possible to thoroughly remove the bitterness. This method is recommended for those who are handling bamboo shoots for the first time or who want to finish them carefully

Preparation steps

1. the base and tip of
   the bamboo shoot. Cut off the tough part at the base (this may already be cut off) and about 5-6 cm of the tip. After cutting off the tough part, make a 2-3 cm deep cut lengthwise in the skin of the bamboo shoot, which will make it easier to peel after boiling.
2. water, rice bran, and red chili pepper in a pot.
   Add enough water to completely cover the bamboo shoots and add a handful of rice bran. It is said that adding a red chili pepper to taste will soften the bitterness. You can add the red chili pepper or not.
3. Bring to a boil
   , then cover with a drop lid and reduce to low heat. Simmer for 40 minutes to an hour, being careful not to let the bamboo shoots float while boiling. The cooking time will vary depending on the size and firmness of the bamboo shoots, but they are done when you can easily insert a bamboo skewer into the base.
4. Stopping the water (leave it in until it cools):
   Once the bamboo shoots are soft enough, turn off the heat and leave it in the water until it cools. This will remove more of the bitterness and make the flavor even more mellow. Be careful not to cool it too quickly under running water, as this may not remove all of the bitterness.
5. the bamboo shoots
   have cooled down completely, remove them from the pot and peel them starting from the slits you made in the skin. After peeling, rinse the bran thoroughly with water. The soft skin inside the tip (himekawa) can be used as a delicious ingredient in salads and soups.

The overall process can be summarised in a simple table below:

How to peel and Himekawa

• Peel the skin from the slits.
  Thanks to the slits made before boiling, the skin can be peeled off surprisingly easily by hand. After peeling off a few layers of the tough outer skin, it gradually turns into a thinner skin, and the softer part appears towards the tip of the stalk.
• Himekawa (princess skin)
  The soft white skin found on the inside near the tip of the ear is called "himekawa." It has a good flavor and a pleasant aroma and sweetness, making it the perfect accent for soups, salads, and stir-fries. Don't throw it away, try using it.

How to save

Once the bamboo shoots have been soaked in water, it is best to use them up as soon as possible, but if you are not planning to use them all in a dish right away, you can store them using the following method

1. Fill
   a deep airtight container or a storage container with a lid with water so that the bamboo shoots are completely submerged. Cover and store in the refrigerator. If you change the water every day or every other day, you can use it for about a week.
2. Cut the
   bamboo shoots into bite-sized pieces and pre-cook them in a light sauce. They can then be used as an ingredient in a dish, making them a great choice when you're busy.
3. leftover bamboo shoots and rice that
   you can't eat, you can make it into a mixed rice dish. If you cook the rice, it's easier to store and you can enjoy it with other ingredients.

Removing the bitterness from bamboo shoots (a short story)

For those who don't have a pot to boil large bamboo shoots in, or are too busy to take the time to do so, there is an easier time-saving method. Here, we will introduce a method using baking soda as an example of a "method without using rice bran."

1. the bamboo shoots in advance.
   Cut them into 2-3 equal pieces and lightly peel off the thick, tough outer skin. This will make it easier to fit them into the size of the pot and will also shorten the boiling time.
2. with baking soda
   and add about 1 teaspoon of baking soda per liter of water. Add the cut bamboo shoots and boil over low heat for 30 to 40 minutes. Once again, if you can easily insert a bamboo skewer into the base, it's ready.
3. After stopping the water,
   rinse with water, turn off the heat, and leave for a while. Once the heat has subsided, remove the pot and rinse thoroughly to remove the baking soda slime. If you add too much baking soda, it may leave a lingering odor, so be careful with the amount.
4. Refrigerate in a storage container:
   Just like in the basics, fill a storage container with water and store in the refrigerator. Try to use it up within a few days.

Instead of rice bran, it is also common to use rice water or boil a handful of rice. In either case, the bitterness can be reduced by thoroughly removing the scum and leaving it to cool (called "yu-dome")

Historical background of bamboo shoot dishes

Bamboo shoots are often classified as wild vegetables, and have been a valuable food source since ancient times as a spring gift gathered in mountain villages. In Japan, they are commonly used in home cooking, such as in rice dishes, simmered dishes, and soups, but in some regions they are also enjoyed in traditional cooking methods using miso and soy sauce, and as special dishes served at events and festivals

Meanwhile, bamboo shoots are also a popular ingredient around the world. In Asia, they are used in a variety of cooking methods, such as stir-fries and soups. The crisp texture and aroma of bamboo shoots make them an ingredient that can be easily incorporated into not only Japanese cuisine but also international cuisine.
Learning about the background of this food culture will help you appreciate the perspectives of "why bamboo shoots are eaten at this time of year" and "how they were cooked in the past," rather than simply completing recipes.

Easy recipe introduction: Bamboo shoot rice

Here we will introduce a recipe for "bamboo shoot rice" as an easy way to use bamboo shoots after they have been prepared. It is a popular dish that allows you to enjoy the flavors unique to spring. This time we will introduce a classic Japanese dish, but the range of applications is very wide, as you can also add it to pasta or arrange it in a Chinese-style stir-fry

Ingredients (for 4 people)

• Rice... 2 cups
• Pre-boiled bamboo shoots (roots, middles, and skins are optional) ... about 150-200g
• Dashi stock: the amount of water needed for 2 cups of soup stock
• Soy sauce ... 1 to 2 tablespoons
• Sake ... 1 tablespoon
• 1 tablespoon mirin
• 1 piece of fried tofu (if available)

How to make it

1. cooking
   and drain in a colander. Use your favorite stock.
2. Preparing the ingredients
   : Boil the bamboo shoots and slice the tips thinly lengthwise and the base thinly crosswise to enjoy different textures. If using fried tofu, blanch it in boiling water to remove the oil, then cut into thin strips or oblong slices.
3. Place the ingredients in the rice cooker.
   Place the rice in the inner pot of the rice cooker, add the seasonings (soy sauce, sake, mirin), and pour in the dashi stock up to the 2-cup mark. Place the bamboo shoots and fried tofu on top and turn the rice cooker on.
4. cooked
   , let it steam for about 10 minutes without opening the lid. After that, mix it all together lightly with a rice paddle to remove excess water and make it fluffy.
5. Serving:
   Place in bowls or plates and you're done. Sprinkle with chopped green onions or leaf buds to enhance the aroma.

Bamboo shoot rice can be enjoyed with a simple seasoning, yet still retains the aroma of spring. Also, bamboo shoots go well with not only Japanese dishes but also Western and Chinese dishes, so try using them in a variety of dishes, such as pasta, stir-fries, and fried rice

Another recipe variation: Bamboo shoot steak

For those who prefer simple cooking methods or want to add another side dish to their menu, we recommend bamboo shoot steak. This is also easy to make, so be sure to give it a try

Ingredients (for 4 people)

• Pre-boiled bamboo shoots...about 200g (roots are also acceptable)
• Oil…appropriate amount
• Soy sauce ... 2 teaspoons
• 1 tablespoon butter
• (Optional) Dried bonito flakes, shichimi pepper, powdered cheese, etc

How to make it

1. the parboiled bamboo shoots
   into thick round slices or lengthwise slices. If you cut a grid pattern on the surface, the flavor will blend more easily.
2. a frying pan
   and fry the bamboo shoots over medium heat until golden brown on both sides. Once they have browned, add soy sauce and butter, mix well, and turn off the heat.
3. some toppings
   to your grilled bamboo shoot steak and sprinkle some bonito flakes, shichimi pepper, or powdered cheese on top to enhance the flavor and make it even more delicious.

This dish may look simple at first glance, but the fragrant aroma of butter and soy sauce and the crunchy texture of the bamboo shoots make it an addictive dish.It goes well with beer or wine, as well as being a great side dish

Summary: Tips for enjoying the charm of bamboo shoots to the fullest

• Freshness is key: Boil bamboo shoots as soon as you get them. The longer they sit, the stronger their bitterness becomes, so it's important to prepare them early.
• Basic version using rice bran: Remove the bitterness thoroughly using the traditional method. It takes time, but it brings out the sweetness and aroma of the bamboo shoots.
• Time-saving: If you use baking soda or rice water, it's easy to boil even in a small pot, and it can be finished in a relatively short time.
• Storage tips: After removing the bitterness, store the bamboo shoots in a container filled with water in the refrigerator. It is recommended to use them up within about a week.
• Enjoy the Himekawa skin too: The soft and flavorful Himekawa skin is perfect for soups and salads. Use it deliciously and don't waste it.
• Versatile: A versatile ingredient that goes well with not only Japanese cuisine, but also Western and Chinese cuisine. Enjoy the aroma of the ingredients with simple cooking, or add volume to stir-fries or rice dishes.

Bamboo shoots have long been a beloved spring delicacy in Japan. When it comes to preparing and removing the bitterness, the basic process—boil, cool, and peel—is surprisingly simple, so give it a try! The fresher they are harvested, the more delicately sweet and chewy they are, so it's important to act quickly when you see them.
As introduced in this article, knowing both the basic and quick-and-shortened recipes will help you use them appropriately. If you have a large pot, you can boil the whole thing at once, or you can easily remove the bitterness in a smaller pot using baking soda.
While bamboo shoots are often thought of as a spring-only ingredient, their delicious flavor can be preserved even after the season has passed by preserving them and removing the bitterness. Enjoy the vibrant flavor of freshly picked bamboo shoots, or incorporate them into various recipes for longer-lasting enjoyment. Take this opportunity to fully enjoy the deliciousness of bamboo shoots.