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たけのこ

Bamboo shoots

Characteristics

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.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Tsubata Town, Kanazawa City, Hakusan City, Komatsu City
Yield/Delivery amount 245.6 tons
Appearance Large and thick. White because they are under the snow until early spring.
Size Approx. 1kg
Raw/Cooked Cooked
Serving suggestions Simmered, grilled, tempura, cooked with rice
Type of dish Japanese/ Western/ Chinese

Recipe

Dried bamboo shoot seasoned with soy sauce

Bamboo shoot boiled to skim off scum

Rice cooked with bamboo shoots