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Fresh Takenoko bamboo can range in size from small to large cylindrical cone shaped bulbs. These are young bamboo plants beginning to grow from under the ground. They consist of several fibrous layers tightly bound and overlapping one another to form a conical point. The tough outer skin has almost a ringed pattern and ranges in color from a light tan, dark brown, to a darker green/blue almost black color near the pointed top of the shoot. The inner flesh ranges in color from an off-white, to cream colored. Fresh bamboo shoots tend to be bitter, and need to be precooked after harvested.
Fresh Takenoko bamboo is available in the late spring in Japan. Canned or vacuum packed bamboo shoots are available year-round.
Recipes that include Takenoko Bamboo. One is easiest, three is harder.
|Pickled Plum||Quick Fry Bamboo Shoots|
|Just Hungry||Takenoko Miso Potage: Creamy Bamboo Shoot Soup With Miso|
|Just Hungry||Bamboo Shoot and Snap Pea Stir Fry with Bacon|
|Japan Centre||Takenoko Bamboo Shoot Rice|