It is often sold precooked, ready to use, usually in a vacuum sealed package or canned. Slice the bamboo into medium-sized pieces. Gently rinse the bamboo shoot with water to remove the residue prior to cooking. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Takenoko is the Japanese word for bamboo, and Tosani describes the taste of bonito and soy sauce. }); Takenoko is young bamboo shoot used in many spring dishes in Japan. Simmered bamboo shoots, also known in Japanese as takenoko no nimono, is a general term for simply preparing takenoko by cooking it in dashi (stock) and seasonings such as soy sauce, mirin, sake and sugar. If you love our recipes, please donate to support the site. ), The Spruce Eats uses cookies to provide you with a great user experience. Most of them take 20 minutes or less to prepare. Simmered bamboo shoots, also known in Japanese as takenoko no nimono, is a general term for simply preparing takenoko by cooking it in dashi (stock) and seasonings such as soy sauce, mirin, sake and sugar. Bamboo shoots, or takenoko, are a commonly used vegetable in Japanese cuisine and can be prepared in a variety of ways. While not as readily available, fresh bamboo shoots might be found at Japanese grocery stores in the West, or at select farmers markets. All Rights Reserved. In a medium pot, add water and 1/2 cup of dried bonito flakes to make the dashi, or bonito stock, which will be used to simmer the bamboo shoots. When dried bonito flakes, or katsuobushi, is added, this dish may also be referred to as takenoko no tosani. Bamboo is known for its rapid growth, and as a result many Japanese believe that this dish brings positive growth to their families. Fresh young buds are in season in March to May in Japan. Yield: 2 people They are healthy and easy to make. I'm from Kyoto, Japan. You sit at a counter in front of a singular friendly sushi chef who will make you sushi as you order. But we cannot eat the decor so lets get down to the food. The most popular specialties made by Chefs Motohiko Mochizuki and Mario Obrovac include sushi, sashimi and nigiri, accompanied by finest wines and cocktails. Add mixed spices (sugar, sake, soy sauce, dashi soup), and bamboo in a saucepan, the boil for 10 minutes (or until water completely boils off). Japan … Pre-cooked vacuum packed bamboo shoots are boiled in water with rice or rice bran, which helps to remove bitterness from the fresh shoot. Japanese Cooking 101 © 2018 Oishii America. Takenoko is young bamboo shoot used in many spring dishes in Japan. They need to be prepared quickly after being harvested to avoid the taste becoming harsh and bitter. Nagaimo (Dioscorea opposita, Chinese yam). Make your favorite takeout recipes at home with our cookbook! 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