Glossary - Ingredients

Bamboo shoots


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.



Contains relatively high amounts of vitamin B2.

How to pick and store

  • Choose shoots that are stubby and bell-shaped, with moist skin and white edges.
  • The flavor decreases over time. Boil soon after purchasing if fresh.


  • Soft bamboo tips go well in dressed dishes and soups.
  • The middle sections can be used for stews and cooked together with rice.
  • The "himekawa", the soft top inner part, is delicious in soups.

Cooking Basics

Bamboo shoots - cutting off the tip

Diagonally cut off the tip.

Bamboo shoots - making a vertical slit

Make a vertical slit into the skin to allow for faster cooking. After boiling, start peeling the skin from this slit.

Bamboo shoots - parboiling

Using rice grains is an easier alternative to rice bran (nuka) for parboiling. Also add in a red chili pepper to reduce the amount of scum that will form on the surface of the boiled water.

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