takenoko bamboo shoots
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
Growing up in Minnesota I was surrounded by large farms growing corn. There was nothing better than stopping by the side of the road and picking up a dozen ears of corn in a brown paper bag for a buck. At home we would shuck the ears outside on the front lawn. There was one huge pot in our house that was used mostly for boiling corn every summer. The sweet corn was then slathered with butter and salt, and attack ear after ear until my face was covered with butter and the corn disappeared.
While we salted the water when we boiled the corn I was shocked when a farmer’s wife told me that we should cook the corn in sugared water. That revelation changed the way I made corn ever since, and it does make it better.
Corn in Tokyo has been out for a few weeks already. I have been eating an ear or two every day. The only difference is that here it costs a buck a cob. It’s my favorite vegetable and I will indulge while it’s in season.
Shinji’s in culinary school at the moment and one of his recent assignments was corn rice. Takikomigohan is when toppings are steamed with the rice and then incorporated into the rice. A similar preparation is called mazegohan when toppings are mixed into cooked rice. While this is called a takikomigohan this almost feels like a mazegohan as the corn is cooked before it is added to the pot. To be honest, I don’t care what it’s called, it’s delicious.
Sweet Corn Rice
Shinji said that he cooked the ear of corn in salt water. After it is cooked the kernels are cut off of the cob. Rice is cooked with a little bit of salt in the water. We cook the rice in a donabe (ceramic pot). After the rice has come to a boil the lid is taken off, usually a no-no, and sprinkled with some saké and the corn. The lid is returned and the rice is set aside to finish steaming for fifteen minutes. If you are cooking your rice in a rice cooker there should be a timer that tells you when there about ten minutes or so left to cook. I would add the corn at that time.
The rice is ever-so-salty, like the breeze on your face at the ocean, while the corn adds bursts of sweetness.