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Boiled bamboo shoots (yude-takenoko)The young shoots of the bamboo tree are a good source of edible fiber. The preparation of fresh shoots is complicated, so we recommend using boiled ones, which are most commonly available canned. Boiling releases an amino acid (tyrosine) that leaves a white residue on the surface of the shoots. You may prefer to rinse this off before using. Used in soups, simmered dishes and mixed rice dishes.[Back to List] [Back to Where you were] |
