Bamboo shoots and bamboo shoots announcing the coming of spring. Although the place of origin is the Gangnam region of China, it has been popular as an indispensable part of Japanese food culture. It grew big in the soil around the summer of the previous year, and began to appear on the ground around February. It will be on the market from late March. Kagawa products are white, heavy and soft. It is known as "Konpira bamboo shoot" because most of it can be taken near Kompira-san.
- Seasonal season
- Time to go around Peak season (seasonal season)
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- Main production area
- Manno-cho, Mitoyo
Fresh bamboo shoots are heavily heavy and firm, and the skin has a velvety luster. If you buy it at the store, wash it with the skin on it, boil it with rice bran and pepper, and remove the bottle. Note that if you remove the accelerator too much, the umami will escape together. As a cooking method, wakatake boiled and bamboo shoot rice are common, but recently it is often used for stir-fry and sauteed. In Kagawa, we often eat lightly cooked bamboo shoots with tempura. There is also a way of eating "bamboo shoot sashimi", where freshly cut ears are sliced raw and soy sauce is applied.