Bamboo Shoot
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03.28.2016
Takenoko EFeast on fresh bamboo shoots of spring
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The best time to enjoy bamboo shoots (takenoko) grown in the mountains is in spring, between April and May. Especially for Japanese cuisine prepared to capture the tastes of food at the height of their respective seasons, it is essential that takenoko are fresh. Ideally, the shoots should be boiled and eaten on the day that they are dug out of the ground, as their taste becomes coarser over time. Although boiled bamboo shoots packaged in water can be found at shops throughout the year, nothing beats the great taste and tenderness of just-harvested spring bamboo shoots. Cooked with rice (takikomi gohan), simmered in broth, or added to other dishes, you’re certain to marvel at the versatility and quality of this delightful ingredient.
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