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

To enjoy the arrival of Take and the arrival of spring

When spring arrives, bamboo shoots begin to appear in stores all at once, and are an ingredient that offers a subtle sweetness and a unique aroma. It has been treated with great care in Japanese food culture since ancient times and has transformed into a variety of dishes. However, many people have probably experienced when they obtain raw bamboo shoots, saying, "I don't know how to remove the skewers" or "I didn't know how to store them, and before I knew it, the flavor had faded." In this article, we will introduce in detail the historical background of Takenoko, basic steps to eliminate the smell, useful time-saving methods when you don't have time, and examples of easy recipes that you can actually use. If you keep track of the key points, you will be able to fully enjoy the taste of spring, so be sure to read to the end.

This article includes the information necessary to cook bamboo shoots deliciously, and uses multiple headings to make them easy to understand. It is designed to be easy to read even if you copy and paste only the headings. I hope this will be helpful.

The history and origin of bamboo

Bamboo shoots are famous as a spring flavor that has been popular in Japan for a long time, but are widely eaten in various parts of Asia. According to literature, it was transmitted to Japan along with the technology and knowledge from mainland China, and it is said that a variety of varieties and cooking methods have since developed to suit the climate of various parts of Japan. In Japan in particular, the tender bamboo shoots from Moso bamboo (mosochiku) in early spring became the mainstream, and in the olden days, the custom of eating fresh bamboo shoots picked in the mountains and fields with hot water has become rooted in each region.

Bamboo shoots are truly an ingredient that will tell you spring, as if they were written as "seasonal in bamboo crowns." Particularly the items available from April to May are rich in fragrance and you can fully enjoy the crispness of the crispness. In Japan, bamboo shoots are sometimes treated as one of the wild vegetables, and have been simply arranged into rice cooked in rice, stewed dishes, soups, and stir-fried dishes. The amount of scallions of bamboo shoots began to increase immediately after harvest, so in an era when the distribution network was not in place like in modern times, tastes of freshly picked local areas was the best treat.

Why boil bamboo shoots immediately after you get them

Bamboo shoots have the property of increasing the amount of scum and increasing the amount of scum over time after harvesting. Therefore, once you have obtained bamboo shoots, it is important to start preparative treatment as soon as possible. If the boiling process is slow, the flavor and texture will be damaged, and the taste will be a concern for the crust. You may think that it will be a hassle, especially if you purchase whole raw bamboo shoots, but once you get used to it, it's not that difficult. If you keep track of the key points, you can enjoy the charm of bamboo to the fullest.

• to freshness of the skin
  is to remove the skin. Bamboo shoots oxidize when exposed to air, causing them to deteriorate, and not only affect the texture and flavor. If possible, we recommend purchasing and starting to boil the product on the day or at the latest the next day.
• you choose a pot that suits your size
  and boil it whole, you will need a pot with a height (depth) feel. If you simply can't prepare a large pot, cut it to a moderate size before boiling it, as in the "Time-Short Story" section below.

Takenoko's Skin (Basic Edition)

Here we will introduce a method using the old-fashioned "brun." It takes a little time, but there are relatively few mistakes and it is possible to remove any scum thoroughly. This is a recommended method for those who are dealing with bamboo shoots for the first time or want to finish them carefully.

Preparation steps

1. 
   Cut off the hard part of the bamboo shoot (may have already been cut) and the tip of the tip of the root and After cutting off, put one 2-3cm deep cut vertically into the bamboo shoot skin to make it easier to peel the skin after boiling.
2. Put water, bran, and red chili peppers in a pot
   and put enough water to cover the bamboo shoots, and add a bit of rice bran. Furthermore, it is said that adding one bottle of red chili pepper to your liking will help soften the scrub. You don't need to add red chili peppers.
3. over a heat and place the drop lid
   on high heat, then when it boils, place the drop lid on and turn it low. Simmer for about 40 minutes to an hour, taking care not to float the bamboo shoots while boiling. The time varies depending on the size and hardness of the bamboo shoot, so once you stick a bamboo skewer at the base and it passes through smoothly, the boiling process will be finished.
4. Stop the hot water (still until it cools) Once
   the bamboo shoots are soft enough, turn off the heat and leave until the hot water cools. This removes the scum and makes the flavor even more mellow. Be careful as quenching under running water may not completely remove the scum.
5. Peel and wash the bamboo
   shoots, when they have cooled down thoroughly, remove them from the pot and peel them using the cuts you put into the skin as a starting point. After peeling, rinse the bran thoroughly with water. The soft skin (princess skin) on the inside of the tip can be used deliciously as an ingredient in salads and soups.

The overall flow of preprocessing is summarized in a simple table:

How to peel and princess skin

• Peeling the cuts from the cuts
  Thanks to the cuts made before boiling, the skin can be removed by hand surprisingly easily. Remove a few hard skins from the outside and gradually turn into thinner skins, and the more you go towards the tip of the ear, the softer the part will appear.
• the himekawa
  is a part called "himekawa". It has a great flavor and is easily smelled of aroma and sweetness, making it perfect as an accent for soups, salads, and stir-fry dishes. Try using it without throwing it away.

How to save

It is ideal to use up the bamboo shoots as soon as possible, but if you don't want to use them all in cooking immediately, you can save them using the following method.

1. Soak it in water and refrigerate
   it in a deep, airtight container or a storage container with a lid to ensure that the bamboo shoots are completely soaked. Cover and store in the fridge, then change the water every day or about a day, and use it for about a week.
2. have been simmered in a
   light, simmer in advance, cut into easy-to-eat sizes. It can be used as a cooking ingredient, making it useful when you're busy.
3. 
   One way to cook bamboo shoots or other rice is to cook them in the rice Cook the rice with it to make it easier to store and enjoy it with other ingredients.

Takenoko's Skin (Time-Short Story)

If you don't have a pot to boil large bamboo shoots as is, or if you're too busy to spend time on it, there's an easier time saving method. Here we will introduce a method using baking soda as an example of a "way without bran."

1. the bamboo
   shoots into 2-3 equal parts, and lightly peel the thick, hard part of the bamboo shoots. This will make it easier to match the size of the pot and shorten the boiling time.
2. a pot that is boiled in water 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 about 30-40 minutes. As expected, just stick a bamboo skewer at the base and pass through it straight.
3. After removing the hot water, wash
   and turn off the heat for a while, then remove it once the heat has subsided, then wash off the baking soda thoroughly. Be careful about the amount as too much baking soda may leave a smell.
4. refrigerate in storage containers
   , store in the fridge in a storage container filled with water. Make sure you use it all within a few days.

Instead of bran, rice broth or boiling is also commonly used. In any case, the scrub will be relieved by thoroughly removing the scum and leaving it alone until it cools down.

Historical background of bamboo shoots

Bamboo shoots are often classified as wild vegetables, and have been a valuable food source since ancient times as a bounty of spring harvested in mountain villages. In Japan, home cooking is common, such as using rice cooked in rice, stewed in stews, or used as a soup ingredient, but in some areas it has been enjoyed as traditional cooking methods using miso and soy sauce, or as special dishes served at events and festivals.

Meanwhile, bamboo shoots are considered to be a popular ingredient in many countries around the world. In Asia, there are a variety of cooking methods, such as stir-frying and soup ingredients. The crispy texture and aroma of bamboo shoots are easy to incorporate into not only Japanese cuisine but also international cuisine.
Knowing the background of this food culture makes it easy to not only master recipes, but also have a deep sense of perspectives such as "Why do you eat bamboo shoots at this time of year?" and "How was it cooked in the past?"

Easy recipe introduction: bamboo shoot rice

Here we will introduce a recipe for "Bamboo Shoku Rice" as a simple example of using bamboo shoots that have been prepared. This is a popular dish that allows you to enjoy the unique flavor of spring. This time we will be a classic Japanese style, but it also has a wide range of applications, such as adding it to pasta or arranging it as a Chinese-style stir-fry.

Ingredients (for 4 people)

• Rice... 2 go
• Pre-boiled bamboo shoots (roots, medium length, and princess skin are also available to your liking)... Approximately 150-200g
• Dashi... amount according to the amount of water for 2 cups
• Soy sauce... 1-2 tablespoons
• Alcohol... 1 tablespoon
• Mirin... 1 tablespoon
• Fried tofu (if you have it)... 1 piece

How to make it

1. Preparation of the rice
   Come the rice at least 30 minutes before cooking and place it in a colander. Use the dashi that you like.
2. Preparation of ingredients
   and pre-boiled bamboo shoots, slice the tips of the bamboo shoots vertically and slice the roots horizontally to enjoy the texture change. If you are using fried tofu, blanch it, remove the oil, and cut it into shredded or strips of paper.
3. Set the ingredients in a rice cooker
   Place the rice in the inner pot of the rice cooker, add seasonings (soy sauce, sake, mirin), and pour the dashi to a scale of 2 cups. Place bamboo shoots and fried tofu and turn on the rice cooker.
4. Mix it with steaming and
   cook it, then steam for about 10 minutes without opening the lid. After that, gently mix the whole thing with a spoon to remove excess moisture and finish it softly.
5. Serve
   it on a bowl or plate and it's finished. Sprinkle with chopped green onions and tree buds to make it even more fragrant.

With bamboo shoots, you can enjoy the spring aroma even with a simple seasoning. Also, bamboo shoots go well with not only Japanese style but also Western and Chinese styles, so try out a variety of arrangements such as pasta, stir-fried dishes, and fried rice.

Another recipe for arrangement: bamboo shoot steak

For those who prefer simple cooking methods or want to add another small side dish, bamboo shoot steak is also recommended. This one 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 tsp
• Butter... 1 tablespoon
• (If you like) Bonito flakes, Shichimi chili peppers, powdered cheese, etc.

How to make it

1. pre-boiled bamboo shoots into
   slightly thicker slices or cut them vertically. Make a lattice-like notch on the surface to make the flavor more familiar.
2. frying pan to bake
   , then grill the bamboo shoots on both sides over medium heat. Once the browning is on, add soy sauce and butter, quickly mix and turn off the heat.
3. bamboo
   shoot steak by sprinkling bonito flakes or sprinkling them with shichimi chili peppers or powdered cheese on top to create a delicious flavor.

This dish is simple at first glance, but it is addictive to the aroma of butter soy sauce and the chewy texture of the bamboo shoots. It goes well with beer and wine, not only as a side dish.

Summary: Tips to fully enjoy the charm of bamboo shoots

• Freshness is the life: Boil bamboo shoots as soon as you get them. The more time passes, the more the stinging becomes, so it is important to prepare it as soon as possible.
• Basics using bran: Use traditional methods to remove the bitterness. Although it takes time, it brings out the sweetness and aroma of the bamboo shoots to the fullest.
• Time-saving story: Using baking soda or rice simmering juice makes it easy to boil even if the pot is small, making it easy to finish in a relatively short time.
• Storage tips: After removing the scum, store bamboo shoots in a container filled with water in the refrigerator. It is recommended to use it all up in about a week.
• Enjoy princess skin too: The soft and flavorful princess skin is perfect for soups and salads. Make use of it in a delicious way without waste.
• Freely arranged: A versatile ingredient that goes well with not only Japanese food, but also Western food and Chinese food. You can freely arrange it by enjoying the aroma of the ingredients through simple cooking, or by stir-frying or cooking rice to add a sense of volume.

Bamboo shoots are a spring tradition that has been loved in Japan for a long time. Once you start pretreating or removing the bitterness, the basic process of "boiling → cooling → peeling" is surprisingly simple, so be sure to give it a try. The more you harvest, the more delicate sweetness and chewy you can enjoy, so it's important to get your hands moving as soon as possible when you see them.
As mentioned in this article, if you know both the basics and time-saving stories, you can use them according to your situation. If you have a large pot, you can boil it all at once, or you can easily remove the bitterness even in a small pot using baking soda.
Although bamboo shoots are thought to be a limited edition ingredient only for spring, if you store them in advance with a light and seasoning, you can make the most of their deliciousness even after the season has passed. You can enjoy the vibrant flavor of freshly picked, or you can also apply it to a variety of recipes to enjoy it for a long time. Take this opportunity to enjoy the charm of Takeno to the fullest.