Bamboo shoots are grown in many regions of Japan, but those grown in Ishikawa Prefecture are well-known for their rich flavor. Ishikawa has Japan’s northernmost large-scale production center, which produces bamboo shoots that are grown slowly in winter in snow-covered clayey soil. They can be described as “not bitter,” “tender” and “succulent.” Harvested in the morning, the bamboo shoots are sold at local stores on the same day. Common ways of preparing them, which bring out the best of the fresh ingredients, include sashimi and tempura. They are also enjoyed in various other ways.