All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Takenoko no kinomeae / bamboo shoot in sansho leaf miso dressing

The taste of late spring. This somewhat sweet green dressing is mellow and aromatic.


120-150 g takenoko no mizuni boiled bamboo shoot (130g in photo)
200 cc dashi
1 tsp sake
1 tsp usukuchi soy sauce

For kinomeae dressing
15 sansho leaves
3-4 tender spinach leaves
2 tbsp Saikyo miso
2 tsp sake
1 tsp sugar
Pinch salt (not in photo; optional)


Dice bamboo shoots into 2 cm cubes.

Pluck sansho leaves from twigs, and place in suribachi mortar.

In a pot, put dashi, usukuchi soy sauce and sake, and bring to boil.

Add bamboo shoot and simmer for 5 minutes, remove from heat, and let cool in broth.


Microwave sake for 5-10 seconds to get rid of alcohol. Let cool.


Grind sansho leaves.

Add spinach, and continue grinding.
Add miso, sake + mirin, and sugar, and mix well.

Taste, and add salt as necessary.


When bamboo shoot cools, drain, add the dressing, and gently mix.

  • Kinome is the young leaves of sansho pepper tree.
  • Spinach is added to give a vivid green color; this is optional.
  • If Saikyo miso is not available, use white miso.
  • This dressing is pretty rich, and can be lightened by replacing  half of miso with tofu.
  • Other than bamboo shoot, boiled calamari is common for kinomeae.

(Last updated: June 7, 2015)

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