Oops…spring seemed to have zapped and summer is on the way. Before I take a blink, ‘bamboo’ will be so outdated so here is my second post a continuation of bamboo cooking.
BAMBOO RICE : Most popular and common menu using bamboo is the ‘Bamboo Rice’, quite simple to make! The bamboo is cut into small mouth size pieces, a pinch of salt, cooked together with rice in a rice cooker. Leftover rice can be made into a ‘onigiri (rice balls)’, to go or as a lunch pack.
Bamboo Rice- Bamboo Rice
- Bamboo Rice
- Bamboo Rice Onigiri
- Bamboo Rice Onigiri
Tempura : Wild spring vegetables which we call, ‘sansai’, together with fresh bamboo are spring delicacies. Tempura is a common way of cooking the wild vegetable to extract ‘aku’ (bitterness and harshness). Extracting ‘aku’ is often heard in Japanese cooking, ‘aku’ sometimes being a boiling froth but interprets as the bitterness in the vegetable ingredient.
- Bamboo Tempura
- Wild Spring Vegetables
- Wild Spring Vegetables
Bamboos can be integrated in various way. The Chinese common menu, ‘pepper steak with bamboo and green peppers’, ‘bamboos stir-fried with doubanjiang (hot sauce) is another; but the Japanese washoku foods tend to use it quite as is stewed with other spring wild vegetable, tofu or seaweeds.
- Pepper Steak with bamboo
- Bamboo Salad with ferns and broad bean sauce
- Bamboos with butterbur and dried tofu
- Fried Bamboo Balls
- Bamboo Tofu
- Bamboo with Doubanjiang
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