Takenoko Bamboo Shoots

Takenoko bamboo shoots are in season at the moment. Many will go foraging in the mountains to harvest these. It is sad to report that recently four elderly have been killed by bears while collecting bamboo shoots in Akita prefecture. Here is an article from The Japan Times:

http://www.japantimes.co.jp/news/2016/06/13/national/japan-bamboo-pickers-defy-bear-attack-warning-despite-deaths/#.V2SQS-Z97uQ

My father-in-law recently went to Yamanashi prefecture, just West of Tokyo, and came to our home with a large bag of bamboo shoots that he boiled at home. We have been feasting on tender bamboo.

I’ve harvested in the past with my family in Yamagata. It’s hard work so I am all the more appreciative to receive this.

One of our favorite preparations is takenoko gohan. Simply cook rice with dashi instead of water. We add roughly chopped bamboo shoots to the pot before cooking and then mixing it into the rice after it has steamed.

My favorite dish from our dinner was the simplest to make. Cucumbers and bamboo shoots topped with a dressing of taberu ra-yu, soy sauce, and rice vinegar. Perfect with an ice cold beer. It will now be on our table every year when bamboo shoots are in season.

Bamboo shoots simmered in dashi and garnished with powdered katsuobushi is also easy to prepare.

The last dish we made for this was a Chinese-style of bamboo shoots, green peppers, and beef stir-fried with soy sauce, oyster sauce, sugar, sake, and chicken stock.

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