This month’s Japan Times article is about bamboo shoots (takenoko in Japanese, written either as ??? (‘child of bamboo’) or ?). Vacuum packed or canned bamboo shoots are available year round these days (and it’s the only way many of us can eat bamboo shoots at all), but fresh bamboo shoots taste better and have a much better texture. If you have a chance to get a hold of one, I hope you give one a try! There’s also a recipe for takenoko gohan, bamboo shoots with rice. The usual way is to cook them with finely chopped upr aburaage (thin deep fried tofu), but you may want to try the bacon variation I have written down too. The salty-fattiness of the bacon goes very well with the crunchy texture of the bamboo shoot.
This is a display of premium bamboo shoots on sale at a store in Kyoto. They were impressively big. Digging out such big bamboo shoots is awfully hard work, but with bamboo shoots, the bigger ones tend to be more tender-crisp rather than fibrous.
I remember going on a takenoko digging trip when I was a little girl with my aunt and cousins in the Chichibu mountains in Saitama prefecture. The big bamboo shoots need to be dug up with a sharp, angled digger like this one:
As I said, digging those beasts out is very hard work indeed. (You can’t just go into the mountains on your own by the way — you can only dig with permission.) Us kids were not allowed to touch the digger since it was too dangerous, so we were relagated to digging around the shoot and pulling it out. Were the fresh bamboo shoots worth it? Well…not for an 11 year old. But I guess I might think differently about it now…although my lower back may have strong objections.
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A unique, handsome, and practical Chinese skimmer with brass wire mesh and a long bamboo handle. There is no substitute for this tool that lifts out pasta, wontons, ravioli, and tortellini from boiling water or fried foods from hot oil. The most handy, versatile, useful, durable, and inexpensive utensil in any kitchen Ð some even use it in the kitty litter box!
Norpro 2-Tier Bamboo Steamer with Lid, 10"
Bamboo steamers are typically used for cooking Chinese dim sum, but have many virtues that make them handy for all types of food. The domed lid traps steam efficiently and the two baskets can be stacked to accommodate different foods in each level. These steamers are usually used inside a wok (be sure your wok is about 2" wider than the 10" baskets) but can also be set over a stockpot.
Steaming is a quick and easy way to prepare great tasting, wholesome meals. Since steaming requires no oil, it's wonderful for today's fat-free diets. Steaming also retains food's natural vitamins and minerals; vegetables stay bright and crunchy, while me
An authentic tool for steaming vegetables and meats or serving dim sum at the table, this steamer from Helen Chen's Asian Kitchen line is crafted from tightly woven bamboo. In addition to being a sustainable material, bamboo is an effective steaming material because it traps steam, absorbs condensation, and retains heat. Here, the 100 percent natural bamboo slats are hand-woven into a layered cylindrical basket with a tightly constructed lid and secured with bamboo pegs. Tidy and attractive, the unit rests over a wok or, with a steaming ring, on a pot of boiling water to cook without fat or cumbersome equipment. Measuring 10 inches in diameter, the steamer is handcrafted, and detergent-free washing by hand is recommended. An instruction booklet with recipes is included. --Emily Bedard
Bamboo Sushi Mat with Bamboo Sushi Paddle. Easy to use, allows you to make your favotite Sushi at home.
An easy way to protect kitchen investments, this bamboo oil from Joyce Chen helps maintain salad sets, cutting boards, and serving bowls made from bamboo. Designed to restore bamboo's natural moisture, color, and beauty, it penetrates surfaces well and can also be used for select hardwoods. This 8-ounce bottle is recommended for all Joyce Chen bamboo cutting boards and serving pieces.
Thai Chicken Curry with Bamboo Shoots pictures (1 of 3)
