Bamboo shoot Operation

 

"bamboo with rice"

「竹の子ご飯」

"Bamboo shoot with Sansho kinome"

「木の芽和え」

"bamboo shoot clear soup"

「竹の子のお吸い物」

Bamboo shoot is one of the most delicious spring delicacies in Japanese vegetable.  Bamboo shoot is very sensitive for the freshness, you can not allow the time to elapse from the bamboo is dug from the mountain otherwise, the bamboo becomes very hard and has an irritating bitter taste.

I boiled bamboo shoot three times this year.  It takes over one hour to boil it but it cannot keep frozen so I have to boil them each time I buy them then need to be consumed quickly.  If you're not familiar with the bamboo shoot, you may feel it has no taste but that's a story of packaged one.  Freshly boiled bamboo has a totally different texture and fragrance that is adored in Japanese cuisine.

「竹の子」今年は既に３回竹の子を茹でた。出始めの頃から今が最盛期だろうか。竹の子の茹で方も慣れてきた。竹の子は冷凍できないので面倒だが一回ずつ茹でた方が美味しい。新竹の子の美味しさは日本でしか味わえない美味だと思う。

庭の木の芽が出てきたので木の芽和えにしたり、お煮しめ、お吸い物にしたり。楽しみ方は色々とある。竹の子独特の香りを楽しみたいので濃い味付けよりさっぱりした料理が美味しいと思う。