Bamboo shoots are in season at the moment. They are also in season in the fall. But I associate the delicate flavor and aroma with spring. I was at a friend’s house on the weekend. Her mother, who is an excllent cook, had just cleaned and boiled a bamboo shoot and had brought half to my friend’s house. My dear friend then gave us half of that. We brought it home and made takenoko gohan. When you cook the rice in the pot with added ingredients it is called takikomigohan.
Shinji cut up the tender bamboo shoots and put it in the donabe with dashi, sake, soy sauce, and deep-fried tofu. It is garnished with sanshō leaves which we plucked from grandpa’s sanshō bush in his rooftop garden. It was so good I ate three bowls.
In the supermarkets in Tokyo, you can find both fresh bamboo shoots, complete with the skin on it. Or you can find already boiled and peeled of the hard skin.
Some more inspiration from these recipes:
take bamboo 竹