Bamboo shoot

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One of Baba’s past students always sends her fresh bamboo shoot in season, springtime. These grow a foot or more into the ground and must be dug up. They are the young part. First you simmer the whole shoot for quite a long time, many hours. Then you discard the tough outer layers, to get to the heart. It is available in packaged and pickled forms but is best when fresh, like we are preparing it here. It has flavor similar to artichoke or heart of palm, but with a crisper mouth feeling. It is eaten as a salad, in stews, as a ramen garnish. It was in season while we were in Japan, and we had it prepared many different ways. It tastes best at home.

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