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Takenoko (bamboo shoots), fuki (butterbur), and namabushi (half-dried bonito) cooked together are a staple of obanzai (traditional Japanese dishes) prepared by Kyoto families in spring.

Kyoto's bamboo shoots are considered to be of particularly high quality in Japan, which are said to be introduced to Kyoto during the reign of Emperor Saga, and which is said to have been brought back from Tang Dynasty by Doyu Shonin, the founder of Nagaoka-gun’s Jakusho-in Temple, about 1200 years ago during the Konin era. Kyoto's bamboo shoots are called "shirako takenoko" and are characterized by their white color, softness that allows them to be sashimi, and in addition, their unique flavor.

Fuki (butterbur) is one of the unique vegetables native to Japan with few close relatives, and in Kyoto, it is used to make the tsukudani (food boiled in soy sauce), kyarabuki. It is said that when people were busy digging for bamboo shoots, they soaked butterbur in water to remove the scum and kept it on hand so that they could prepare this dish at any time.

On the other hand, namabushi is a processed product made from raw bonito, which is steamed or boiled, and then smoked (roasted) only once. Bamboo shoots are in season when namabushi are distributed, while butterbur is also in its tender stage.

The dish that combines these three ingredients are made as follows. Put the soup stock, sugar, sake and soy sauce in a pot and bring to a boil. After simmering for a while, add boiled bamboo shoots and boiled butterbur. After simmering for a while, eat as is.

If you are interested in preparing the traditional dish, please have a look at the pots and vessels we offer at our online page, which would suit it.

Nakamura Douki’s Yukihira Pot
Kiya's Pincers Pot
Ichiyougama's Plate
Seiryugama’s Bowl