Bamboo Shoot ”Takenoko”
It’s one of the produce that tells the beginning of the spring in Japan.
Cooked with Dashi Stock (dried kelp “Kombu”, dried bonito “Katsuobushi”) and Soy Sauce, Sake and pinch of Salt and Sugar.
Served with some boiled field mustard “Nanohana” to add green on the plate. The flower is known as one of spring bloomer. Change the field from green to beautiful bright yellow when it’s bloomed.
The taste is slightly bitter but I feel the arrival of spring. Apart from above style, we can enjoy it with the mustard miso paste (Japanese mustard mixed with white miso, rice vinegar and some sugar or mirin).
Lovely dish & produce of this season.
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