Rinse the bamboo shoot well and diagonally cut off the tough root end.
Place a light cut in the shoot from top to bottom, making sure not to damage the inside of the shoot.
Place the shoot in a pot, then pour in enough water to cover the shoot.
Add the red chili peppers and rice bran and apply heat.
Once it comes to a boil, lower the heat and boil for 1 to 2 hours while occasionally adding hot water.
When soft enough to be easily pierced, remove from heat and allow to cool in the water.
Peel the shoot using the previous cut as a guide.
Rinse the shoot to remove the smell of the rice bran, then soak in water.
Cut the shoot 4 to 5 cm (1-1/2 to 2 in.) from small end, and cut the thicker half into sixths and thinner half 1 cm (1/2 in.) thick quarter cuts.
Place them in a pot with enough hot water to cover them, then add the sake and cook for 10 to 15 minutes.
Add the sugar and cook further.
Wrap the bonito flakes in gauze or a paper towel, add to the pot, and cook for approx. 10 minutes.
After adding the soy sauce and mirin, cook for 5 to 6 more minutes and remove from heat.
Chop the wakame seaweed and add to (4).
Apply heat and cook until the seaweed becomes a vibrant green.
Remove from heat, and set aside a while to allow the flavors to seep into the shoots and seaweed.
Serve in bowls garnished with kinome.