A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used in tempura, soups, simmered dishes, and mixed rice.
筍 （たけのこ / Takenoko）
Young bamboo shoot
Category
Others
Main Ingredient
Vegetables
When / How to Eat
Used in simmered dishes, tempura, clear soups, mixed rice, and stir-fries.
Cultural Background
Takenoko has long been cherished in Japan as a sign of spring. Common in home cooking and regional dishes, especially in areas like Kyoto and Kyushu.
Cautions
Must be pre-boiled to remove bitterness. Best eaten fresh, as it deteriorates quickly.
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