The beginning of spring also marks the beginning of a new year. At our college, second-year students are welcoming in the new students, and have begun teaching them all about “Omotenashi,” which is Japan’s unique philosophy of hospitality.

As soon as the season of cherry blossoms in bloom passes, many restaurants have bamboo shoots on display, called Takenoko. Takenoko in written form is composed of the kanji for bamboo, and the kanji for season. As its name implies, Takenoko is an ingredient of seasonal bamboo. The kanji for “season” refers to “the time period when the bamboo is at its most delicious;” however, this specific kanji can refer to a period of 10 days at different times of the month. Perhaps this means that these bamboo shoots are only at their best for 10 days? You may be surprised, but bamboo is actually a type of grass, and is thought to be familiar not only in Japan and Southern China, but in the American cultural sphere as well.

Bamboo shoots are rich in dietary fiber and other nutrients that relieve fatigue while promoting good health. Additionally, it is one of few ingredients that can be prepared and enjoyed in all five of the basic means of Japanese culinary preparation: bake, simmer, fry, steam, and cut (meaning to eat sliced raw). Raw preparation of bamboo shoots isn’t entirely well-known, but in the Kyoto region you can enjoy soft bamboo shoots cultivated in the mornings with sashimi. (Please see the accompanied photo.)

As for my personal recommendation, I prefer charcoal-grilled bamboo shoots. Without removing the outermost layer, if you char the bamboo shoot directly on the grill until it’s blackened, it will steam the inside. With some salt sprinkled on top, it will be very delicious with an exquisite summery aroma and sweetness, with the crisp texture unique to bamboo shoots. There are many other preparations to be enjoyed, as well, such as: with rice, boiled with wakame seaweed, topped with bonito fish flakes, bamboo shoot tempura, and even in miso soup! Please enjoy creating your own dishes using the ingredient of the season: bamboo shoots.

Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.

http:///www.sushi-tokyo.jp/blog-headmaster

Photo source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.

http:///www.sushi-tokyo.jp/blog-headmaster