Japanese Pepper Miso Sauce and Bamboo shoot: Kinomeae
The word "Kinome木の芽" in Japanese cuisine is new bud of Japanese pepper which sprout in spring.
Bamboo shoot on the left side and Ainame sashimi(raw fish) on the right
Kinome Miso Sauce:
Grind Japanese pepper leaves.
Add shiro miso(white sweet soy bean paste) and dashi(soup stock)
Bamboo shoots:
Cook diced or small pieces of boiled bamboo shoot in dashi( soup stock) for 10 to 15 minutes.
Put in miso sauce and mix well.
Seve on a plate.
Also mixed fresh Ainame(greenling) sashimi(raw fish) with the same sauce.
