Bamboo Shoots

Bamboo shoots (たけのこ in Japanese) are young sprouts that emerge from underground bamboo stems. Popular for use in simmered dishes, mixed rice, miso soup, and stir-fries, bamboo shoots have long been a familiar ingredient in Japanese households. Fresh bamboo shoots appear in stores from April to May. Although a texture-rich seasonal ingredient that can be enjoyed in home cooked dishes, bamboo shoots can be challenging to prepare as repeated pre-boilings may be necessary to remove excess bittnerness. Boiled and pre-packaged bamboo shoots are a convenient alternative available year-round.

Bamboo shoots are low in calories and contain almost no fat. They are rich in dietary fiber and potassium, which helps reduce swelling and improve the intestinal environment.
When bamboo shoots are boiled, the white powder-like lumps that appear are tyrosine, an amino acid that is a material for neurotransmitters in the brain and melanin in the skin. Bamboo shoots have a bitter taste and produce a lot of astringency when boiled. This is mainly due to the oxalic acid and the oxidation of the tyrosine contained in bamboo shoots turning into homogentisic acid, which has a bitter taste. 
Because bamboo shoots contain a high amount of oxalic acid, it is best to be cautious as eating too many may cause kidney stones. Eating bamboo shoots with foods that are high in calcium can help prevent kidney stones, so it is good to eat them with calcium-rich foods such as fish, soy products and dairy products.

If boiled bamboo shoots are leftover, place these into a sealable container, cover with water, and store in a refrigerator. By changing the storage water daily, bamboo shoots can be refrigerator-stored for up to one week.

The tender tips of bamboo shoots are great in salads and soups, while the middle part is best used for simmered dishes and mixed rice. The softer portions of the top layer of skin can be used to prepare a delicious soup.

Eating bamboo shoots in excess can cause stomach pain, diarrhea, itchiness, or hives. In addition, fresh bamboo shoots contain certain toxins, making boiling a requirement before consumption is possible.