How to Prep Bamboo Shoots | Recipe

It’s still spring in Japan as I write this…

Spring in Japan does not only mean cherry blossoms but also takenoko (bamboo shoots).

And when life gives you bamboo shoots… OMG!

The Japanese and the Chinese have a plethora of ways to cook them. And that’s my homework. *wink*

Before cooking your bamboo shoots, there are some important steps that need to be taken (unless you want to eat them raw like pandas do). LOL

1. Wash

2. Cut the tip diagonally.

3. Cut off the rough parts at the base part.

4. Make a vertical slit from top to bottom (from the outer layer through its inner core).

5. Dip in boiling water.

6. Add this powder.

7. Boil for 1 to 1 1/2 hours.

8. Remove heat and let it sit overnight.

9. The following morning, drain and remove the outer layers until you can see the edible part.

10. Gently wash and soak in clean water.

11. Store them in your fridge.

NOTES:

1. Please make sure that your takenoko is almost completely submerged in water. This helps it cook evenly. Same rule applies when storing them (to keep them from drying).
2. When you buy takenoko from a farmer’s market, it usually comes with a brown powder. This powder is rice bran (called nuka in Japanese). It comes from the hard outer layer of a rice grain which is a byproduct of rice milling.
3. If God blesses you with too much bamboo shoots, you can freeze them. But you have to make sure they are already cut into small pieces before storing.
4. If you only have one or two bamboo shoots, you probably don’t need to freeze them. They can be stored in the fridge for at least 4-5 days soaked in clean water.
5. Wondering how to cook your bamboo shoots? I recommend making harumaki (fried spring rolls).

Enjoy the rest of the spring!

Asian Santa

April 27, 2025