Japanese Bamboo Shoot Dish, A Good Appetizer for Sake(rice wine)

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. 

Steamed Rice with Bamboo Shoot

Bamboo Shoot: healthy vegetarian Japanese dish

Ingridients:
Thinly sliced boiled fresh bamboo shoot　筍
Japanese rice　白米
soup stock(dried bonito fish 鰹節)
sea weed 昆布 soup stock for vegan
sake rice wine 日本酒
salt 塩
 a little bit of soy sauce 醤油
Japanese pepper leaves 山椒

Bamboo shoots are consumed in many Asian countries.  There are various kinds of bamboo shoots.  They are harvested in April and May in Japan.  Usually, Japanese shoots have very bitter acrid taste and hard texture.  

孟宗竹 Phyllostachys edulis

Bamboo shoots have no cholesterol.
Contains good amount of potassium which helps reduce high blood pressure
High in dietary fiber
Low calorie