Bamboo shoots (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.


- Has relatively large 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 is lost with 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, tastes good in soups.

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