1

2

3

4

Bamboo shoots, with their refreshing texture, are representative of the foods that are in season in spring. "Bamboo shoots" refers to those that have sprouted within 10 days; after that, they become bamboo, and thus, they are a truly "seasonal" food that is consumed within a limited period of time.

Bamboo shoots are an indispensable ingredient in Japanese cuisine. In fact, there is a record that it has beehn eaten since ancient times, as recorded in the Kojiki (Records of Ancient Matters). The bamboo shoots currently in circulation are mainly called moso bamboo, which originated in China and were introduced to Satsuma (now Kagoshima Prefecture) from the Jiangnan region via Ryukyu (now Okinawa Prefecture) in around 1736.

Bamboo shoots are a vegetable that can be grilled, steamed, simmered, or served with rice to enjoy its tart texture, but they are also attracting attention as a health and diet food. In addition to being low in calories, it is high in dietary fiber, vitamins, and minerals such as potassium and zinc, which produce salt. It is also rich in glutamic acid and other umami ingredients, and contains nutrients comparable to those of onions and cabbage. The tips are said to be higher in hormones and nutrients, and the closer to the base, the richer in fiber and protein.

Bamboo shoot dishes are relatively easy to prepare at home and are delicious. Bamboo shoots are a perfect match for miso and sansho, and are perfect in a miso soup, and with their subtle sweetness, bamboo shoots are a popular dish for men and women of all ages. The most special of all is bamboo shoot rice, which has been eaten since the mid-Edo period, which is made by adding pre-cooked bamboo shoots, carrots, shiitake mushrooms, and other vegetables to rice and cooking it together.

Rice cooked with bamboo shoots will taste even better if it is served in Kurikyu's Magewappa Ohitsu, which allows you to enjoy the fragrance of Akita cedar. The chewy texture and sweetness of the dish allows you to fully enjoy spring, so please try it out.

Kurikyu's Magewappa Ohitsu
https://www.shokunin.com/en/kurikyu/ohitsu.html
Seiryugama's Rice Bowl
https://www.shokunin.com/en/seiryu/chawan.html
Hakusan Porcelain's Hirachawan
https://www.shokunin.com/en/hakusan/hirachawan.html

References
http://kyoudo-ryouri.com/food/1767.html
https://weathernews.jp/s/topics/202005/030065/
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/takenoko_gohan_miyagi.html
https://www.chikumo.co.jp/culture