Bamboo shoots (たけのこ in Japanese) are young sprouts that emerge from the underground stems of bamboo. They are used in dishes such as simmered dishes, mixed rice, miso soup, and stir-fries, and have long been a familiar ingredient in Japanese households. Fresh bamboo shoots appear in stores from April to May. While freshly boiled bamboo shoots at home are a delicious seasonal treat, they can be challenging to prepare due to the need to remove bitterness. Pre-cooked and packaged bamboo shoots are a convenient alternative and are available year-round.

Bamboo shoots are rich in dietary fiber and potassium, which help reduce swelling. The white powder that appears when boiling bamboo shoots is tyrosine, an amino acid that activates brain function, so rather than removing the powder, it is better to eat the powder together with the shoots.

If you can't use up all your boiled bamboo shoots, place them in a container, cover them with water, and store them in the refrigerator. If the water is changed daily, they can be stored for about a week.

The tender tips of bamboo shoots are good for salads and soups, while the middle part is suitable for simmered dishes and mixed rice. The soft parts of the upper skin can be made into a delicious soup.

Eating too many bamboo shoots can cause stomach pain, diarrhea, itching, or hives. Additionally, fresh bamboo shoots have certain toxins, so they must be boiled before consumption.