Definition: Takenoko are shoots of bamboo (take). It's a popular ingredient in Asian cooking. Takenoko is rich in dietry fiber. Fresh bamboo shoots are harvested around March to May and are a spring delicacy in Japan.
Takenoko Gohan (steamed rice with takenoko)
Wakatakeni (simmered takenoko and wakame seaweeds)
Takenoko Tempura
Sweet and Sour Pork
Nikuman
Sweet and Sour Omelet
Boiled and canned bamboo shoots are sold at supermarkets. Fresh bamboo shoots are bitter and tough, so they need to be precooked. They should be cooked as soon as possible after harvested. The longer they are kept, the bitter and the harder they become. How to Precook Bamboo Shoots
Japanese Takenoko Dishes:
Also Known As: bamboo shoots
