I just came back from Japan. Whether in Tokyo or in the countryside, I had the chance to admire beautiful little bamboo shoots as well as their majestic elders.
In spring, Japanese cuisine is rich in flavors. One of the most delicate dishes is bamboo shoot. Harvested on the very same morning, it is eaten raw, boiled in a clear soup, grilled, steamed, or fried. It also wonderfully complements rice, with which it is cooked in a pot. During my stay, my brother, who is a chef, prepared some young shoots for me in a very mild crab broth. It was delicious.