たけのこ Bamboo shoots

Characteristics

Bamboo shoots are grown in many regions of Japan, but those grown in Ishikawa Prefecture are well-known for their rich flavor. Ishikawa has Japan’s northernmost large-scale production center, which produces bamboo shoots that are grown slowly in winter in snow-covered clayey soil. They can be described as “not bitter,” “tender” and “succulent.” Harvested in the morning, the bamboo shoots are sold at local stores on the same day. Common ways of preparing them, which bring out the best of the fresh ingredients, include sashimi and tempura. They are also enjoyed in various other ways.

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Production site Tsubata Town, Kanazawa City, Hakusan City, Komatsu City Yield/Delivery amount 245.6 tons Appearance Large and thick. White because they are under the snow until early spring. Size Approx. 1kg Raw/Cooked Cooked Serving suggestions Simmered, grilled, tempura, cooked with rice Type of dish Japanese/ Western/ Chinese

Recipe

Deep-fried spaghetti Rice mixed with bamboo Fried bamboo shoot with Green curry with bamboo squash dressed with a shoot and minced meat meat sauce shoot and field mustard thick sauce

Grilled bamboo shoot Dried bamboo shoot Bamboo shoot boiled to Bamboo shoot simmered dressed with miso paste seasoned with soy sauce skim off scum with pork sprinkled with dried bonito Grilled boiled bamboo Asparagus with chopped Rice seasoned with Chopped bamboo shoot shoot with ishiru sauce bamboo shoot and chicken bamboo shoot and and minced meat paste paste julienned ginger seasoned with soy sauce

Fried bamboo shoot Fried bamboo shoot and Mille-feuille of fried Fried chopped bamboo wrapped in a pancake pork seasoned with miso bamboo shoot and shoot and minced meat and sesame oil zucchini dressed with sesame

Chinese-style bamboo Bamboo shoot and Rice cooked with bamboo shoot soup avocado dressed with shoots yoghurt sauce