TOKYO | WASHOKU @ LIVING renewal in progress !!!

Bamboo cooking galore|筍料理の備忘録 I

Just after the cherry blossoms, at the end of March, the bamboo shoots start sprouting in April; first along the southern part of Japan, slowly trailing north chasing the signs of summer.

I must be honest and admit… I am a bamboo fanatic, not just zest but more in close lines to be called ‘an addict’. The blog which will follow in a couple of series will be about ‘bamboo (shoot) cooking’ which I, personally would like to preserve in my own cooking and blog records, as to also refresh my memory come very vague and fuzzy come next season, one year from now. Fresh bamboo shoots are in season from April to May in Japan.

For viewers who have not prepared fresh bamboo, the most common method of when preparing fresh bamboo is :

  • Washed and peel the coarse outer skin
  • In a large pan, boil for approximately 40~50 minutes adding ‘nuka’ – rice bran to remove the bitterness in the vegetable
  • Let it simmer down to cool
  • Next day….peel the outer skin and the bamboo shoot is ready to be used and cooked

This year I’ve tried a new process of treating bamboo shoots. A method of using fresh bamboo and soaking it in radish juice just before few hours before cooking.


好きなレベルを通り過ぎ、4月〜5月にかけてはほぼどこかに筍が使われている料理が続きます。旬の山菜や野菜、今年は「ためしてガッテン(2019年4月10日放送)」で 野﨑料理人が紹介した筍の処理方法にハマり、筍のレパートリーを増やし続けています。生の筍を切って大根おろし汁に浸すだけ。シャキシャキした食感と筍の本来の野生味が感じられます。

Preparing Bamboo Shoot with radish juice | 大根おろし汁でアク抜きの方法

  1. Clean up the bamboo, peeling the other coats skin. |筍は生のまま皮をむきます。
  2. Cut vertically into a quarter size or to sizes which intended for cooking. |料理の使い用途によって切り方は工夫。
  3. Prepare the soaking broth – radish liquid & water and 10% of salt (for the radish water | daikon oroshi, use a food processor, blend it into fine radish and squeeze the juice.|大根をすりおろし、大根おろし汁を用意する。同量もしくは筍がひたひたに浸かる程度の水を足し、10%程度の塩を足す。約2〜3時間、この汁に浸し、アク抜きをする。
  4. Add water and approximately 10% of salt to make the soaking broth.
  5. Soak the bamboo for about 2~3 hours before actual cooking.

Bamboo Tips with seaweeds | 若竹煮

Bamboo Shoots with white miso and sanshou |筍の木の芽和え

  • 2 bamboo shoots
  • 1/2 cup or handful of rice bran (nuka)
  • 20 sansho leaves (Japanese Pepper)
  • 3 tablespoon white miso
  • 1.5 tablespoon sugar
  • 3 tablespoon sake
  1. <Preparing the Bamboo Shoots> Wash off the mud and soil from the bamboo shoots. Peel 2~3 sheets of the hard outer skin. Trim the top (the hard outer skin) at a 45 degree angle and bring to boil in a large boiling pan with handful of rice bran (nuka). Boil for approximately 50~60 minutes for a medium size bamboo shoot and let it cool down and set it aside overnight. Peel the outer skin the following day and let is soak in the boiled water which helps to retain well.
  2. <Preparing the White Miso Paste> Wash and dry the Sansho leaves and remove the leaves from the stem. Add the sugar, sake and white miso and bring it to boil to let the alcohol evaporate from the sake. Add the Sansho leaves and grind it together with the miso paste.
  3. <Cooking> Remove the upper and outer skin of the bamboo shoots. Cut the bamboo into top and bottom portions.
  4. <Top portion (the softer bamboo) > The top is well know to be used for Bamboo Shoots with Seaweed (Wakatake-Ni) or Grilled young bamboo shoots or Fried young bamboo shoots. The bamboo shoot is sliced into 4 vertical portions.
  5. <Bottom portion (the firmer bamboo) > Cut the bamboo into 1cm squares and marinate the bamboo with the White Miso Paste.


  • 筍・・・・・・・・・2本
  • ぬか・・・・・・・・一握り 1/2カップ程度
  • 木の芽・・・・・・・20枚
  • 白みそ・・・・・・・大匙3
  • 砂糖・・・・・・・・大匙5
  • 酒・・・・・・・・・大匙3
  1. 【筍の処理】タケコノはよく洗って泥をおとし、2〜3枚外側の皮を剥く。穂先を斜めにそぎおとし、たっぷりの水にぬかを入れ、大きいタケノコで50分〜1時間程度 中火で吹きこぼれない様に煮る。火を止め自然に冷ます。前日に処理をしてぬか汁に漬けておくことをおススメします。
  2. 【木の芽みそ】木(さんしょう)の芽は20枚ほどよく洗って水を切り、葉だけどすり鉢ですります。砂糖、煮きり酒、白みそを混ぜ合わせよくすります。
  3. 【調理】タケノコの上部の皮を取る。上部と下部に切り分けます。上部の方は縦に4つ切りにして若竹煮とか網で焼いたり、素揚げにしたりして楽しみます。下部の方は1cm角に切り、【木の芽みそ】とあえます。
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