Takenoko no tsukeyaki / sauteed bamboo shoots in citrus soy sauce

This saute can be either strongly or softly flavored by adding or not adding marinade to the frying pan toward the end. Simply sauteing marinated bamboo shoots would naturally result in a soft flavor where their sweet yet tangy taste comes through. When a stronger flavor with punch is desired, continue sauteing bamboo shoots with some of the leftover marinade. In either case, eringi king oyster mushrooms compliment bamboo shoots really well.

1/2 of recipe (bamboo shoots & eringi mushrooms):
89 calories; 2.3 g protein; 1.2 g fat; 18.3 g carbohydrate; 15.8 g net carbs; 166 mg sodium (with 50% reduced-sodium soy sauce & ponzujoyu made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.5 g fiber

1/2 of recipe (bamboo shoots, eringi mushrooms & vegetables):
95 calories; 3.0 g protein; 1.3 g fat; 19.1 g carbohydrate; 16.0 g net carbs; 172 mg sodium (with 50% reduced-sodium soy sauce & ponzujoyu made with 50% reduced-sodium soy sauce); 1 mg cholesterol; 3.1g fiber

Konnyaku to takenoko no tosani / simmered konnyaku yam cake and bamboo shoot with bonito flakes

Tosani -- a simmered dish finished with bonito flakes -- is a common choice for fresh bamboo shoots, and it also is a great way to create a rich, strong-flavored dish without using lots of soy sauce. Soft and chewy konnyaku is added below for contrasting texture and a fiber boost.

1/2 of recipe:
54 calories; 3.6 g protein; 1.2 g fat; 6.5 g carbohydrate; 3.6 g net carbs; 183 mg sodium (with 50% reduced-sodium soy sauce; 339 mg with regular soy sauce); 3 mg cholesterol; 2.9 g fiber

Menuke to takenoko no nitsuke / rock cod and bamboo shoot in reduced broth

One of the standard quick dishes when you have really fresh fish. Nitsuke is cooked with a relatively small amount of strong-flavored broth, and tastes substantial. While fish is often the only principal ingredient, pairing it with an in-season vegetable adds a pleasant layer of aroma and flavor. Very early-season takenoko bamboo shoot is used here. The broth is for a low-sodium diet; for a conventional recipe, see karei no nitsuke (sole simmered in reduced broth).

1/2 of recipe:
173 calories; 27.3 g protein; 2.2 g fat; 8.4 g carbohydrate; 6.2 g net carbs; 355 mg sodium (when using 50% reduced-sodium soy sauce and shoyukoji made with 50% reduced-sodium soy sauce); 54 mg cholesterol; 2.2 g fiber

Takenoko gohan / steamed rice with bamboo shoots

A reminder of spring. One of my favorite rice dishes when takenoko is in season.

1/3 of recipe:
210 calories; 4.9 g protein; 1.7 g fat; 40.9 g carbohydrate; 39.8 g net carbs; 95.3 mg sodium (with 50% reduced-sodium soy sauce; 146 mg with regular soy sauce); 0 mg cholesterol; 1.1 g fiber

1/2 of recipe:
315 calories; 7.4 g protein; 2.6 g fat; 61.4 g carbohydrate; 59.8 g net carbs; 143 mg sodium (with 50% reduced-sodium soy sauce; 219 mg with regular soy sauce); 0 mg cholesterol; 1.6 g fiber

Wakatakejiru, tara iri / clear soup with wakame seaweed and bamboo shoot, with grilled cod

Bamboo shoot and wakame seaweed are a traditional pair. Fresh cod in season is grilled for its toasty aroma and added to make an outstanding trio.

1/2 of recipe:
51 calories; 9.9 g protein; 0.3 g fat; 2.4 g carbohydrate; 1.1 g net carbs; 270 mg sodium; 26 mg cholesterol; 1.3 g fiber

Chuka chimaki / zongzi / Chinese rice dumplings in bamboo leaves (simplified version)

Tango no sekku, one of five traditional seasonal festivals, falls in May in Japan. It is now called Kodomo no Hi or Children's Day, and is celebrated as a national holiday on May 5.
Duanwu-jie, the seasonal festival in Chinese culture, follows the lunar calendar and occurs in June. While zongzi rice dumplings are available year-round, they seem to be everywhere as the festival approaches. The fridge in an apartment I shared with two roommates in Taiwan was literally packed with rice dumplings we received from students and friends as the date neared. Already fully loaded, we continued to be asked, “Have you had zongzi?” The question, of course, was a prelude to giving us more zongzi. People’s generosity was amazing, and since none of us spoke Chinese well enough to politely turn down their offers, more zongji came back to the apartment.

Usually, rice and goodies are separately prepared and assembled when wrapping with bamboo leaves. This is a simplified version where rice and goodies are cooked in the same pan.

Sakana to takenoko no paeriya / paella with fish and bamboo shoot

Fish, bamboo shoot and asparagus are grilled for an extra toasty note -- a great springtime paella!

Hikozuri / bamboo shoot saute with sweetened miso

A regional specialty of Kumamoto in southern Japan. A small amount of ground sesame seed is the secret ingredient in the miso sauce.

Takenoko to sakura ebi no itamemono / bamboo shoot saute with sakura ebi dried shrimp

Thinly sliced bamboo shoot is pleasantly light in texture, while sakura ebi provide a toasty note. An easy little side dish.

Tomato to enoki no sanraatan / suan la tang hot and sour soup with tomatoes and enoki mushrooms

Substantial and refreshing. With a boost from a dried scallop, this hot and sour soup offers lots of flavor and aroma. Great with somewhat heavy dishes, too.

Atsuage to takenoko no misoni / deep-fried tofu and bamboo shoots in miso-flavored broth

This softly salty miso broth is wonderful with takenoko. Oil from atsuage adds just enough of a rich note to the broth.

Takenoko no mizuni / bamboo shoot prep-boiling

Bamboo shoots are the taste of spring. While boiled bamboo shoots are available in vacuum packs, cans and in open bins at Japanese grocery sections or stores, boiling fresh bamboo shoots yourself rewards you with the taste and aroma of the season.

Fresh bamboo shoots are encased in a tough skin, but there is no need to feel intimidated. The skin is simply protecting the jewel inside that awaits.

Takenoko no kinomeae / bamboo shoot in sansho leaf miso dressing

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

Sansai gohan / rice with mountain vegetables

A kayaku gohan (rice with assorted ingredients) featuring warabi bracken. The various textures and tastes of ingredients come together in mellow sweet rice and aromatic soy sauce.

Tenshinhan, amazu-an / crab omelet on rice, with sweet and sour sauce

Another version of Chinese crab omelet donburi is with sweet and sour sauce.

Tenshinhan, shoyu-an / crab omelet on rice, with soy sauce-flavored sauce

Fluffy eggs with crabmeat. One of the standard Japanese-style Chinese dishes.

Chuka chawan mushi / Chinese savory custard

Jagaimo to takenoko no pirikarani / potatoes and bamboo shoots in spicy broth

<Ingredients>

2-3 medium potatoes (handful small new potatoes)
1/2 takenoko no mizuni boiled bamboo shoot
1 green onion
150 cc water
1 tbsp gochujang
1 tbsp sake
1/2-1 tsp sugar
1/2 tbsp soy sauce
1 red chili pepper (sliced)
1/4-1/3 niboshi dried sardine
1/2 tbsp sesame oil
1/2 tbsp toasted white sesame seeds


<Directions>
1.

Crush niboshi with bottle opener or knife handle.

Dice bamboo shoots into a matching size with small new potatoes.
If medium/large potatoes are used, dice them in 3-4 cm pieces.

Chop the white section of green onion into 3cm, and thinly slice the green section.


2.

Heat sesame oil, put bamboo shoots and potato, and saute.
Add red chili pepper and the white section of green onion, and saute.






3.

When some areas are lightly browned, add water, gochujang, sake, sugar and soy sauce, cover, and cook on medium heat until soft, for 5 minutes or so.





4.

When soft, remove cover and boil down liquid.

Sprinkle toasted white sesame seeds and mix.

Serve and garnish with sliced green onion.





<Notes>

• Spiciness depends on gochujang. If spicy gochujang is used, red chili pepper can be omitted.