Takenoko (竹の子, literally “bamboo child”) is another springtime treat, and it’s a far cry from the stringy fluorescent yellow strips often included in stir-fries at Chinese-American restaurants in the US. When prepared fresh, it’s tender with a mild crunch and a fragrant earthy aroma that’s simply sublime. While there’s not much wild bamboo growing in the US, I’ve seen fresh bamboo at Chinese grocery stores. If you do decide to prepare your own fresh bamboo, be sure to read my post on preparing fresh bamboo as it contains a potent toxin that needs to be neutralized before it can be safely eaten. For those that are less adventurous, you can find whole bamboo pre-boiled and vacuum packed in plastic at Japanese grocery stores, they’re not quite the same as the fresh ones, but they’re still far better than the canned variety. Because bamboo isn’t particularly high in umami producing amino acids, I like to cook the bamboo and rice in dashi stock. This infuses the rice with a smoky savory flavor that goes beautifully with the fresh bamboo. A few fresh pickles and a bowl of miso soup are all you need to round out this delightful spring meal.
📖 Recipe
