Takenoko from China
There are many varieties of Takenoko specific to each region. In general, Meng Soutake with a diameter of 10 to 30 cm, a length of about 30 cm and a weight of 1 to 3 kg is the mainstream. There are many theories about the appearance of Meng Sochiku, which originated in China, such as the theory that it was passed from China to Yamashina in Kyoto during the Edo period and that it was passed from China. to Kagoshima via the Ryukyu Kingdom. It is said that other breeds like Hachiku and Matake came to Japan in the 17th century.
To cook bamboo shoots must be preliminarily processed by boiling, which takes a lot of time. Recently, the preparation work has been completed, the instant boiled bamboo shoot is popular with many people.
How to distinguish delicious, fresh and delicious mushrooms
Takenoko’s youthfulness has light brown skin and yellow to green to yellow tips. Please note that black-headed ones may be less fresher. Choose a fresh, colorless fruit at the top of the cut. It is said that a bullet shape is as good as a whole.
What is remarkable about Takenoko’s nutrition is that it contains a large amount of fiber, which is believed to work to prevent and improve constipation. It is also believed to help eliminate cholesterol. Fiber absorbs water in the stomach and intestines and swells, so it has a satiating effect and is believed to be effective for dieting.
Potassium contained in Takenoko has the effect of excreting sodium from the body, which can eliminate swelling and prevent high blood pressure. Although not in large quantities, it also contains many vitamins such as B1, B2, C and E.
How to save bamboo
Takenoko is not suitable for storage, but it is best to boil it before storing it. Boiling bamboo shoots should be boiled as soon as possible after harvest, as bamboo shoots can be stinging and bitter even after a few days of harvest.
After boiling, peel and store in water. Try to eat for at least 3 days. Avoid freezing as it will lose flavor and crispness.
Season and time of bamboo
Bamboo shoots season from spring to early summer. In warm regions like Kagoshima Prefecture, it will be shipped from around December. Shipments will start to the south, and production areas will move north with Sakura Front.
How to prepare and boil bamboo shoots
Takenoko is a vegetable that has a strong bitter and bitter taste over time. Therefore, do not store in the refrigerator after buying or harvesting, but boil it immediately.
First, cut the tip diagonally and make a vertical cut. Put a handful of rice bran and two red peppers in a pot to boil, add the mushrooms to a low heat. When the bamboo skewers pass through the roots, turn off the heat and let the water cool. Rinse with water and peel before use. Take care not to peel too much as the toothpick tip is the softest and most delicious of the bamboo shoots.
Use Takenoko wisely
Takenoko can be applied to different dishes depending on the serving, so you can eat it deliciously at home. After boiling, tips are recommended for soups and spices. The center part is cut to the same size and is ideal for fried foods like boiled, fried, and tempura. The tuber is a bit stiff, so you should add it to cooked rice.
Types of bamboo
Like Meng Soutake. It is mainly processed into boiled water and imported to Japan in the form of vacuum packaging.
A bamboo shoot that rarely comes in season in the summer. Compared to Meng Soutake, it has a smoother and less acrid surface. It is native to Taiwan and is cultivated in the Kumamoto and Kagoshima prefectures, which have a warm climate in Japan.
Takenoko appears in late autumn. It is crispy and straight. It is named Square Bamboo because the cut head is square.
Takenoko originated in Japan. It is about 20 cm long and long and slender. It is fragrant and popularly grown as a wild vegetable.
Boiled bamboo shoots are also delicious, but in the season of buying a dish to try is also fun. The aroma and texture differs depending on the part, and you can enjoy a whole range of ingredients such as soups, spicy foods, boiled foods, fried foods, and rice. Why don’t you enjoy it with many different menus?